Porchetta-style Barbecue Pork Roast

Best refrigerated overnight

Porchetta-style Barbecue Pork Roast
Porchetta-style Barbecue Pork Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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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