Porketta Roast | Midwest Living

Porketta Roast

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Porketta Roast

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  • Makes: 9 to 12 servings
  • Prep 10 mins
  • Grill 1 hr to 1 hr
  • Stand 15 mins

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  • 2 tablespoons snipped parsley
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon minced dried onion
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground coriander
  • 1 3 - 4 - pound boneless pork top loin roast, tied


  1. In a small bowl, stir together parsley, fennel seed, dried onion, rosemary, oregano, salt, cloves, pepper, garlic powder, and coriander. Rub onto all surfaces of roast.
  2. To grill the meat, in a covered grill, arrange medium coals around a drip pan. Test for medium-low heat above the drip pan. Lower grill hood. Grill for 1-1/4 to 1-3/4 hours or until a meat thermometer registers 160 degree F and juices run clear. Add more coals as necessary.
  3. Transfer meat to a warm platter. Cover and let stand for 15 minutes before carving. Makes 9 to 12 servings.


  • To roast in oven, place meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/4 hours or until the thermometer registers 160 degree F and juices run clear.

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