Nutritional Guidelines (per serving) | |
---|---|
504 | Calories |
30g | Fat |
7g | Carbs |
49g | Protein |
Nutrition Facts | |
---|---|
Servings: Serves 6 to 8 | |
Amount per serving | |
Calories | 504 |
% Daily Value* | |
Total Fat 30g | 39% |
Saturated Fat 9g | 47% |
Cholesterol 152mg | 51% |
Sodium 572mg | 25% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 1g | 3% |
Protein 49g | |
Calcium 82mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
- 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
Steps to Make It
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Rinse roast with cold water and pat dry with paper towels. Place on large baking sheet.
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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.
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Coat entire roast with mixture. Make sure to get every inch of the meat. Cover rib bones with aluminum foil.
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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.
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Once cooked, remove from heat, tent with aluminum foil and allow roast to rest for 15 to 20 minutes before carving.
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Carve pieces between the bones. This will give you a nice thick piece of pork. Serve with your favorite side dishes.
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Store leftovers in an airtight container and reheat either in a conventional oven or microwave.