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Herb-Cured Grilled Pork Roast
Source: National Pork Board

A tasty and moist pork roast flavored with rosemary and orange zest..

Prep Time: 3 days
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 338.8
Total Carbs 15.7 g
Dietary Fiber 1.0 g
Sugars 12.0 g
Total Fat 14.2 g
Saturated Fat 5.5 g
Unsaturated Fat 1.3 g
Potassium 4210.1 mg
Protein 36.7 g
Sodium 703.6 mg
Dietary Exchanges
, 5 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  boneless pork loin
4 quart  cold water
0 1/2 cup  SPLENDA® Brown Sugar Blend
0 1/4 cup  salt substitute
1 tbsp  black peppercorns
1 tbsp  juniper berries
5 each  bay leaf
2 tbsp  fennel seed
0.3333 cup  fresh rosemary
0.3333 cup  fresh thyme
0.3333 cup  fresh sage
1 piece  fresh orange peel
  1. In large saucepan, combine water and all seasonings, bring to a boil.
  2. Let brine mixture cool to room temperature.
  3. Place pork roast in large (2 gallon) self sealing plastic bag, pour cooled brine over, seal bag and place in large bowl or on a rimmed cookie sheet and place in refrigerator for 2 to 3 days.
  4. Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours, until internal temperature (measured by a meat thermometer) reads 155 degrees F.
  5. Remove from grill, let rest for 10 minutes before slicing. Serve.

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