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Recipe Summary

prep:
30 mins
marinate:
2 hrs
roast:
1 hr 45 mins
grill:
1 hr
stand:
15 mins
total:
5 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine thyme, allspice, black pepper, onion powder, chili pepper, and salt. Stir in stock or broth. Bring to boiling. Cool.

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  • Place pork roast in a plastic bag set in a shallow dish. Pour cooled marinade over meat and close bag. Marinate in refrigerator for at least 2 hours before roasting or grilling.

  • Drain pork, discarding marinade. Place roast on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325 degree F oven for about 1-3/4 hours or until thermometer registers 155 degree F. Or, in a grill with a cover, arrange preheated coals around a drip pan. Test for medium-low heat* where the meat will cook. Place meat on a rack in a roasting pan on the grill rack. Cover and grill 1 to 1-1/4 hours or until thermometer registers 155 degree F.

  • Cover the meat with foil. Let it stand for 15 minutes before carving (the meats temperature will rise 5 degree F while it stands).

Tips

Follow the recipe as directed, except substitute 2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks) for pork roast. Marinate as directed. To cook, place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for about 20 minutes or until lightly browned. Turn chicken. Broil for 5 to 15 minutes more or until the chicken is no longer pink. Or, in a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat* above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink.

Nutrition Facts

208 calories; fat 11g; cholesterol 77mg; carbohydrates 1g; sodium 175mg.
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