Coated with a flavorful crust of herbs and other seasonings, this grilled pork roast recipe is simply delicious. Since this is a bone-in pork roast, remember to wrap the bones with aluminum foil. This helps to prevent excessive burning and ensures a better presentation when the meat is plated. Great for special occasions, but well priced for any weeknight meal.
- 1 pork rib roast, about 3 pounds/1.4 kg
- 1/4 cup/60 mL olive oil
- 1 tablespoon/15 mL fresh lemon juice
- 2 teaspoons/10 mL white cooking wine
- 1 tablespoon/15 mL flat leaf parsley, finely chopped
- 1 teaspoon/5 mL fresh thyme leaves
- 1 teaspoon/5 mL fresh marjoram, finely chopped
- 3 sage leaves, roughly chopped
- 1-2 cloves garlic, minced
- 1 teaspoon/5 mL mustard powder
- 1/2 teaspoon/2.5 mL sweet paprika
- 1/2 teaspoon/2.5 mL onion powder
- 1 1/2 teaspoons/7.5 mL sea salt
- 1/4 teaspoon/1.25 mL ground nutmeg
- 1/4 teaspoon/1.25 mL coarse ground black pepper
- Gather the ingredients.
- Rinse roast with cold water and pat dry with paper towels. Place on large baking sheet.
- Combine olive oil, lemon, juice and cooking wine in a small bowl. Add remaining ingredients and let the mixture sit at room temperature for 10 minutes.
- Coat entire roast with mixture. Make sure to get every inch of the meat. Cover rib bones with aluminum foil.
- Preheat grill for medium high heat, place roast on grill over indirect heat and cook for 2 to 3 hours or until internal temperature at thickest part of roast reaches 145 degrees F/65 degrees C.
- Once cooked, remove from heat, tent with aluminum foil and allow roast to rest for 15-20 minutes before carving.
- Carve pieces between the bones. This will give you a nice thick piece of pork. Serve with your favorite side dishes.
- Store leftovers in an airtight container and reheat either in a conventional oven or microwave.
|Nutritional Guidelines (per serving)|