Midwest Living's test kitchen director, Lynn Blanchard, prepares her pork roast with garlic (her favorite taste), plus fresh herbs straight from her garden.

Here's a recipe from Midwest Living's own Test Kitchen Director, Lynn Blanchard. She prepares her pork roast with garlic (her favorite taste), plus fresh herbs straight from her garden. When tending the grill, Lynn recommends that you don't peek too often to look at the roast. "It really slows down cooking time to open the grill," she says.

Your Menu: Serves 12

Lynn's Best Herb-and-Garlic Pork
Grilled corn and grilled zucchini and/or yellow summer squash slices Tomato wedges Prairie Dunes Cherry-Nut Ice Cream
Iced tea

Test Kitchen Tips:

This recipe is grilled over medium-low heat. Prepare your grill to cook using indirect heat. To test for medium-low heat above the drip pan, hold your hand, palm side down, at cooking level and time how long you can comfortably keep it there. A medium-low fire is considered a 5-second count. To maintain the medium-low heat, use tongs to replenish the coals, adding 8 to 10 fresh coals every 30 minutes or so. The amount of coals needed will depend on the weather conditions. With strong winds or colder temperatures, you may need more coals. Never use lighter fluid on or near burning coals.

To grill corn, brush with olive oil and season with salt and pepper. Place the corn on the grill rack directly over the coals. Grill for 25 minutes or until tender, turning occasionally. Brush the zucchini or yellow squash slices with olive oil and season with salt and pepper. Grill on the rack directly over the coals for 5 to 6 minutes or until tender, turning once. Grill the vegetables while the roast stands so that you don't have to keep opening the grill while the meat is cooking.

Caring for fresh herbs: You can keep herbs fresh up to 1 week by cutting 1/2 inch from the stems and storing them, stems submerged in a jar of water in your refrigerator. Cover tops with a loose-fitting plastic bag. Change water every other day. The exception is fresh basil, which will turn dark if stored in the refrigerator. It is best kept at room temperature.

Shopping List for: Pork

• 1 bunch fresh basil
• 1 head garlic
• 1 bunch fresh chives or green onions
• 1 package fresh sage or oregano
• 1 3- to 4-pound boneless pork top loin roast (double loin, tied)
• desired number fresh ears of corn (plan for 1 to 2 per person)
• 3 medium zucchini and/or yellow summer squash
• 3 medium tomatoes
• 1 package tea bags

Pantry Items:

• olive oil
• chili powder
• salt

Shopping List for: Ice Cream

• 1 10-ounce jar maraschino cherries
• 1 pint half-and-half
• 2 8-ounce cartons whipping cream
• 1 bag chopped pecans

Pantry Items:

• brown sugar
• vanilla

Equipment Needed:

For Pork

• measuring cups and spoons
• kitchen scissors for snipping herbs
• cutting board and knife
• small mixing bowl
• wire whisk or wooden spoon
• large plastic resealable bag
• shallow dish
• meat thermometer
• charcoal or gas grill
• pastry brush
• meat fork
• foil
• tongs for vegetables
• medium saucepan (for brewing tea)
• pitcher for iced tea

For Ice Cream

• colander
• measuring cups and spoons
• cutting board and knife
• large mixing bowl
• wooden spoon
• 4- to 5-quart ice cream freezer
• rock salt
• ice cubes

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