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Grilled dijon pork roast
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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.


  • 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!