When the weather is hot outside the last thing you want to do is heat up your house with the oven on. Today we are going to take that pork loin roast and grill it whole.
First thing first…you need to season your roast. Overnight is best but it will still taste good even with only a few hours.
Dijon mustard: 2 tablespoons
Olive oil: 1 cup
Lime juice: 1 Tablespoon
Salt and Pepper: 1 teaspoon each
Fresh rosemary, thyme and oregano: 1/4 Cup of each
Minced garlic: 2 Tablespoons
Mix all together and rub all over your roast. Cover and put in the fridge overnight or how ever long you have. Take out of fridge about 40 minutes before grilling.
Heat grill to medium- high. Turn off half of the grill and keep the other side on about medium. Place the roast on the side of the grill that is off. You are using indirect heat. I could have put the roast directly on the grill but I placed it on foil and that side.
Close the cover and let it cook for about 1 1/2- 2 hours or until 145 degrees in the middle of the roast. It is expected to be slightly pink. Old school pork rules used to say no pink (160) but the rules of today say pink pork is ok. If you are on the fence…when it gets to 145 degrees shut off the grill and leave the pork on it while you are getting everything ready to serve . Another option is to take the pork off the grill and use the foil to wrap it around the pork. It will continue to cook a little more but won’t get over cooked.
The pork will be so moist and flavorful. Serve with a salad and your favorite veggie.
FYI: I don’t know why some areas showed up reddish in picture as nothing was red. Guess I should have used the regular camera instead of the cellphone.