Herb-Crusted Pork Rib Roast

Herb-Crusted Pork Rib Roast

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.)
  3. Remove meat from grill. Let stand 15 minutes before slicing. (The meat's temperature will rise 10°F during standing.)

Nutrition information

  • Serving size: 1 rib chop
  • Per serving: 304 calories; 11 g fat(4 g sat); 0 g fiber; 1 g carbohydrates; 44 g protein; 15 mcg folate; 119 mg cholesterol; 0 g sugars; 262 IU vitamin A; 6 mg vitamin C; 46 mg calcium; 2 mg iron; 541 mg sodium; 814 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 6 lean protein, 1 fat

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