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Dijon and Herb Grilled Pork Roast

August 10, 2020 · 4 Comments

Grilled dijon pork roast

Tonight I mourn the end to these leftovers.  This pork roast was so good, I was tempted to go bury the last slice in the garden.  You see, this pork was so magically delicious that I think it might morph and grow into some sort of super herb under the soil.  Alas, we’ll never know, I hadn’t even completed my super herb thought before it was swimming in my belly.  At this point, the least I can do is go sprinkle the ashes from the grill used to cook this masterpiece all over the garden as a sign of respect.  Am I exagerating?  I think not.  This is the most delicious pork roast I have ever set a flame to.  The crust created by the dijon, garlic, balsamic and herbs lock in a lot of moisture and compliment this pork well.  Am I overselling this recipe a little?  Perhaps I still have my pork buzz going, but don’t you owe it to your grill to give it a shot?  I think so, let’s get to it…

 

Grilled dijon pork roast
Print Recipe
4.34 from 6 votes

Dijon and Herb Grilled Pork Roast

Slathered in Dijon and herbs and roast until perfection, this is a wonderful way to cook a pork roast on the grill.

Ingredients

  • 1 Pork Roast about 2 pounds, I used a pork sirloin roast with bones
  • 4 tablespoons dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons rosemary fresh chopped
  • 2 tablespoons garlic minced
  • 1 tablespoon thyme fresh chopped
  • 1 tablespoon Kosher salt
  • 1 teaspoon Ground pepper

Instructions

  • Remove the pork roast from the refrigerator and let warm to room temperature on the counter for about 30 minutes.
  • Light the grill for indirect grilling. If using a charcoal grill, light an entire chimney full of coals and let burn until there is white ash on the top coals.  For a gas grill, light half of the burners to high and leave the other half unlit.
  • Whisk together the dijon mustard and balsamic vinegar.
  • Add in the rosemary, garlic and thyme, combine well and then set the mixture aside.
  • If using a charcoal grill, pile all of the lit coals to once side of the grill and put a drip pan under the grate on the cool side.
  • Rub the pork roast all over with Kosher salt and fresh ground black pepper.
  • Sear the pork roast on all sides on the hot part of the grill.
  • Once the pork roast has been seared on all side, move it over the drip pan on the cool side of the grill.
  • Smear the mustard, vinegar and herb mixture all over the pork roast.
  • Close the lid and grill the pork roast until it reaches an inner temperature of about 145 degrees.
  • Remove the roast from the grill, place on a platter and loosely cover with aluminum foil.
  • Let the roast rest for about 10 - 15 minutes before carving.  Seriously, leave it alone, let it rest!
  • Carve slices and serve!
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Reader Interactions

Comments

  1. Jeremy says

    July 22, 2015 at 4:55 am

    5 stars
    Great recipe! Loved every bite

  2. Chris says

    September 19, 2015 at 8:34 pm

    5 stars
    This is a real crowd pleaser here at Chez Walker.

    If you’re as poor a planner as me, you can dry-brine the roast by rinsing it well and drying it off. Rub the salt on and let it sit in the fridge as long as you can before cooking. Even a half hour or 45 mins makes a difference.

    Rub down with fresh cracked pepper and follow the recipie from there.

  3. Robert says

    February 15, 2016 at 3:24 pm

    5 stars
    Outstanding. The crust is deliciously awesome. I used 1 Tbs of garlic paste in place of the two Tbs of minced garlic (was afraid of too much of a garlic flavor). We’ll do this one again for sure.

  4. Martha B James says

    June 3, 2018 at 12:35 am

    5 stars
    This was fantastic! I used a pork loin (boneless). Moist meat. You MUST let it rest. That is key. I will make this many, many times.

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