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!