This pork roast is coated in a generous mustardy-mixture of parsley, thyme, rosemary and sage. As the meat cooks on the grill, the mustard and herbs form a divine crust which smells amazing and tastes even better.
Nutrition per serving may change if servings are adjusted.
1 4- to 4½-pound pork loin center rib roast, backbone loosened (6 ribs)
¼ cup Dijon-style mustard
¼ cup chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
Trim fat from roast. Insert a meat thermometer into center of meat without touching bone. Brush roast with mustard. In a small bowl, combine parsley, thyme, rosemary, sage, garlic, salt and pepper. Sprinkle mixture over roast and pat gently into place.
For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above pan. Place meat, bone side down, on grill rack over pan. Loosely cover roast with foil. Cover and grill for 1½ to 1¾ hours or until thermometer registers 150°F. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above, except place meat, bone side down, in a roasting pan.)
Remove meat from grill. Let stand 15 minutes before slicing. (The meat's temperature will rise 10°F during standing.)