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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

20 mins
2 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • 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 1 1/2 to 1 3/4 hours or until thermometer registers 150 degrees 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 degrees F during standing.)

Nutrition Facts

304 calories; protein 43.5g; carbohydrates 1.1g; dietary fiber 0.3g; fat 11.5g; saturated fat 4g; cholesterol 119.1mg; vitamin a iu 261.7IU; vitamin c 5.9mg; folate 14.6mcg; calcium 45.9mg; iron 2mg; magnesium 49.7mg; potassium 813.9mg; sodium 540.7mg.