GRILLED SEASONED PORK ROAST
Make and share this Grilled Seasoned Pork Roast recipe from Food.com.
Provided by carolinafan
Categories Pork
Time 2h40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill for indirect heat cooking as directed by manufacturer.
- In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast.
- Place roast, fat side up, on grill for indirect cooking. Cover grill, cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160 degrees.
- Let roast stand 10 to 15 minutes before slicing.
Nutrition Facts : Calories 292.1, Fat 19.1, SaturatedFat 6.6, Cholesterol 81.7, Sodium 178.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 27.3
SUNNY'S 12TH DISTRICT PORK RIB ROAST
Provided by Sunny Anderson
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat a grill for direct and indirect cooking to 425 degrees F.
- Brush the pork loin all over with the olive oil and sear on all sides over the direct heat of the grill, about 15 minutes. Let cool until easy to handle, then brush the mustard on all sides of the flesh.
- In a medium bowl, mix together the chili powder, cumin, garlic powder, paprika, onion powder, turmeric, salt and pepper. Sprinkle on all sides of the pork, coating evenly.
- Place the pork, rib-side down, over the indirect heat of the grill. Lower the grill to 350 degrees F.
- In a small bowl mix the warm water, sugar and lime juice until the sugar is dissolved. Use a brush or pour into a spray bottle to baste or spritz the pork lightly while cooking, starting 20 minutes into the cooking time and continuing every 15 minutes until done. Remove from the grill when a thermometer inserted in the center (avoiding bone) rapidly reaches 145 to 150 degrees F, about 1 hour 30 minutes total. Remove and cover lightly with aluminum foil and allow to rest 15 to 20 minutes before slicing and serving.
GRILLED PORK ROAST
"We enjoy the mild mustard flavor of this juicy, tender pork roast," says Myra Innes of Auburn, Kansas. "With a little advance preparation, tis roast is simple since it creates no dirty dishes, and I get the rest of the meal ready while it cooks."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Nutrition Facts :
GRILLED SEASONED PORK ROAST
This melt-in-your-mouth grilled pork roast is not to be missed. With a simple dry rub - that you likely have in your pantry - and a slow grilling process, the meat turns out tender and flavorful. This go-to comfort food is filling, delicious and soon to be a family favorite. Serve this grilled pork loin roast as a Sunday dinner, for a special occasion or when your family is looking for a flavor-packed meal. Don't forget to add your favorite sides.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 8
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
- Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.
Nutrition Facts : Calories 280, Carbohydrate 1 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 38 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g
GRILLED PORK LOIN
Grilled Pork Loin is a classic Sunday dinner. It has a traditional, comforting flavor that combines beautifully with just the right amount of smokiness. Feed your family or feed a crowd, it'll be an instant favorite.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 2h
Number Of Ingredients 3
Steps:
- Heat the grill. Preheat your grill to 350 degrees F for 2-zone cooking (one indirect side of heat, one direct heat side).
- Prep the roast. Trim any excess silverskin. You can leave a small fat cap on the top of the roast. Drizzle the roast with olive oil and season with chicken seasoning.
- Grill the pork loin. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook the roast for 1 hour to 1 hour 30 minutes or until the pork reaches an internal temperature of 145 degrees F.
- Rest, slice, and serve. Remove the pork from the grill and allow to rest for 15 minutes. Slice into 1/4 inch slices and serve.
Nutrition Facts : Calories 305 kcal, Protein 51 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 111 mg, ServingSize 1 serving
GRILLED PORK LOIN ROAST
A memorable main dish for any special meal, this moist, tender roast has a pleasant spicy flavor. It looks so pretty garnished with slices of apples and oranges and fresh herbs. Guests at our patio parties rave over it and request the recipe. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.
Nutrition Facts : Calories 211 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 142mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 25g protein.
GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPPER RELISH
Categories Pork Rosemary Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Make relish:
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)
- Make pork:
- Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand while preparing barbecue.
- Stand charcoal chimney on nonflammable surface. Place torn newspaper in bottom of chimney; add charcoal briquettes. Light paper through hole near bottom of chimney. Let charcoal burn until ash is just gray, 30 minutes.
- Open vents at bottom of barbecue. Remove top rack. Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent. To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch. Set pan with water on rack next to charcoal. Return top rack to barbecue.
- Place pork roast, bone side down, on top rack over drip pan. Cover barbecue with lid, positioning top vent directly over pork. Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack. Leave thermometer in place during cooking. Grill pork 1 hour, maintaining temperature of 325°F by opening top and bottom vents wider to increase heat and closing vents to decrease heat. Leave any other vents closed.
- Using tongs, turn pork over. Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes.
- Transfer pork to platter, leaving meat thermometer in place. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F). Cut pork between bones to separate chops. Serve with red pepper relish.
GRILLED PORK RIB ROAST RECIPE
Steps:
- Gather the ingredients.
- Pat rib roast dry with paper towels. Place on a large baking sheet.
- Combine olive oil, lemon, juice and wine in a small bowl. Add remaining ingredients and let the mixture sit at room temperature for 10 minutes.
- Coat the entire roast with mixture. Make sure to get every inch of the meat.
- Cover rib bones only with aluminum foil.
- 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 the thickest part of roast reaches 145 F / 65 C.
- Once cooked, remove from heat, tent with aluminum foil and allow the roast to rest for 15 to 20 minutes before carving .
- Carve pieces between the bones. This will give you a nice thick pieces of pork.
Nutrition Facts : Calories 645 kcal, Carbohydrate 1 g, Cholesterol 141 mg, Fiber 0 g, Protein 39 g, SaturatedFat 20 g, Sodium 505 mg, Sugar 0 g, Fat 53 g, ServingSize 1 rib roast (6 to 8 servings), UnsaturatedFat 0 g
PORK RIBS AND ROAST WITH MOJO
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Toast both the 1 tablespoon and the 1/2 teaspoon cumin seeds (see Mojo) in a small saute pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle and reserve 1/2 teaspoon for the Mojo. Mix remaining cumin with garlic, lime juice, olive oil, salt, oregano, and black pepper. Remove the pork loin from the ribs and chine bone by cutting between the meat and the bones. Rub the marinade all over loin and ribs. Place the loin back onto the ribs where it was removed and tie together with butcher's twine. Place in a nonreactive container, cover, and refrigerate for 4 hours or overnight.
- Meanwhile, make the Mojo and reserve 3/4 cup to serve with the pork.
- Prepare an outdoor grill with a medium-high fire for indirect grilling. Position a drip pan under grate on the cooler side of the grill. Set the roast rib side down over the pan on the side opposite from the heat. Cover, with the vent holes over the pork and cook, basting the meat periodically with the sauce. Rotate the roast 180 degrees after 30 minutes so it cooks evenly. (Add coals to the fire as needed to maintain an even heat.) After an hour, begin to baste with Mojo every 15 minutes and set the roast on its chine (back) bone, with the fat facing the heat, so it browns evenly. Cook until a meat thermometer inserted into the center of the loin registers 140 degrees F, about 1 1/2 hours in all.
- Remove the roast from grill, cut the twine, and let the loin rest for 10 minutes. Meanwhile, place the ribs on the grill over direct heat with the side where the loin was attached facing down. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest 5 minutes and cut between the ribs. Serve ribs with sliced loin and reserved Mojo.
- Heat the reserved cumin in a skillet along with the garlic and olive oil. Cook over medium-high heat until garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a nonreactive bowl, and stir in remaining ingredients.
HOW TO GRILL A PRIME RIB ROAST
This delicious show-stopper of a meal uses a dry brine to maximize flavor.
Provided by Matthew Eads
Categories Entree Main Course
Time P3DT2h
Number Of Ingredients 11
Steps:
- Rinse your roast under cold water. Pat dry with paper towels and place roast on wire cooling rack. Salt all sides of the roast with coarse sea salt and place in the refrigerator for 3 days.
- Preheat your grill to 225-235 degrees.
- While the grill is preheating, prepare your prime rib by applying a light coat of olive oil over the entire roast.
- In a mixing bowl, whisk together all ingredients for the beef rub. Apply liberally over the entire roast. On top of the beef rub, sprinkle chopped fresh rosemary. Allow roast to sit on the counter and come up towards room temperature while your grill preheats.
- Insert a reliable meat thermometer in the roast, place roast on grill over indirect heat, as far from the heat source as possible. Be sure to place the roast with the bones facing the heat source.
- When the internal temperature reaches 122 degrees (about 2 hours), remove the roast from the grill and set aside. Increase the direct heat zone of your grill to extra-high.
- Place the roast directly over high heat for a total of 5 minutes, turning often so that all sides get a nice crust built up.
- Remove roast from heat, place on a cutting board, and tent with foil. Allow resting for 10-15 minutes before slicing.
- Using a sharp knife, slice roast in 1/2 inch slices and serve with roasted garlic mashed potatoes and creamed spinach.
GRILLED PORK RIB ROAST
Number Of Ingredients 9
Steps:
- 1. In a small bowl, mix together seasonings. 2. Wash and pat dry pork roast. Drizzle 1 tablespoon olive oil per side. 3. Sprinkle half of seasoning mixture per side and gently press to create a char crust. Wrap rib bones in aluminum foil to prevent burning. 4. Heat gas grill to 350 degrees Fahrenheit or prepare a medium-hot fire in charcoal grill. 5. Turn heat off on one side of gas grill or move coals to outer edges using tongs. 6. Grill pork roast over indirect heat for 1-1/2 to 2 hours, until internal temperature reads 150 degrees. 7. Place roast over direct heat and grill for 10 minutes, or until internal temperature of roast is 155 degrees. 8. Remove from grill and let pork roast rest for 10 minutes. Remove foil and slice pork between bones.
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- In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
- Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.
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- Combine the rub ingredients. Season the roast all over with the rub, using more on the meaty parts. Allow the roast to stand at room temperature for 30 minutes before grilling.
- Grill the roast over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the roast reaches 145ºF, 1½ to 2 hours, rotating and turning over every 30 minutes so the roast cooks evenly. Remove the roast from the grill, tent with foil, and let rest for 15 to 30 minutes (the temperature of the roast will rise 5 to 10 degrees during this time).
- Meanwhile, whisk the sauce ingredients. Cut the roast into slices and serve warm with the sauce.
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- In a large nonreactive pot, mix the water with the soy sauce, maple syrup and salt, stirring to dissolve the salt. Add the pork rib roasts and refrigerate for 2 hours.
- In a large saucepan, mix the white wine with the vinegar, soy sauce, maple syrup and honey. Add the star anise, cloves, cinnamon sticks, fennel seeds, peppercorns and cumin seeds and bring to a boil. Cook over moderately high heat until reduced to 2 cups, about 25 minutes. Remove from the heat. Add the mint sprigs, cover and let stand for 30 minutes.
- Strain the spice broth into a saucepan and bring to a simmer over moderately high heat. Whisk the cornstarch mixture, then whisk it into the broth and boil, whisking, until the broth is thickened, 1 minute. Remove from the heat; season with salt.
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