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Porchetta-style Barbecue Pork Roast


Best refrigerated overnight

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  • 1/4 c chopped fresh parsley
  • 1 tbsp ea chopped fresh rosemary & fresh sage
  • 3 cloves garlic, pressed or grated
  • 2 tsp Dijon mustard
  • 1 tsp fennel seeds, crushed
  • 1 tsp grated lemon zest
  • 1/2 tsp pepper
  • Pinch ea salt and crushed hot pepper flakes
  • 1 tbsp olive oil
  • 1 boneless pork loin roast (2 1/2 lb)
  • 4 slices prosciutto (2 oz)



Step 1

In bowl combine parsley, rosemary, sage, garlic, mustard, fennel seeds, lemon zest, pepper, salt and hot pepper flakes, stir in oil. Spread over pork roast. Cover and refrigerate for 1 hour - best overnight.
Overlapping slices, arrange prosciutto over top of roast. With kitchen string, tie roast in 5 or 6 places to secure. (Transfer to roasting pan.)
Set foil drip pan over 1 burner of 2 burner barbecue or centre burner of 3 burner barbecue. Heat remaining burner(s) to medium. Place pork on greased grill over drip pan; close lid and grill until juices run clear when pork is pierced and instant-read thermometer inserted into centre reads 160F about 1 1/2 hrs. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving into 1/2" thick slices.
Oven Roast: Place roast on rack in roasting pan, pour in 1/2 c water. Roast in 350 oven until thermometer reads 160F (1 1/2-1 3/4 hrs)

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