Recipe Details

Mediterranean Grilled Pork Roast

Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3-4 pound pork loin roast, boneless
Zest of 2 lemons
5 cloves garlic, peeled
1/3 cup fresh rosemary leaves
1/4 cup fresh sage leaves
1/4 cup black pepper, coarsely ground
1 tablespoon salt

Cooking Directions

Pat pork roast dry. In bowl of food processor, place remaining ingredients and process until fairly fine. Pat seasoning mixture over all surfaces of roast and place on medium-hot grill over INDIRECT heat. Close grill hood and grill for about 1 - 1 1/4 hours (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes before slicing to serve.

Serves 6, with leftovers.

Serving Suggestions

A grilled pork roast gives you and your guest time to mingle and savor the outdoors. Serve with couscous or Minted Orzo with Tomatoes. The next day, leftovers can be made into a Mediterrean sandwich with just some black olives and feta cheese and good foccacia bread.

Nutrition Information

Calories: 145 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 550 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 4 grams

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About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.


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Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.


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