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…
Dijon and Herb Grilled Pork Roast
- 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
- 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!
Great recipe! Loved every bite
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.
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.
Martha B James says
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.