• In a small bowl, stir together parsley, fennel seeds, dried onion, rosemary, oregano, salt, garlic powder, cloves and coriander. Rub onto all surfaces of roast.

  • To grill the meat; for a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pork on grill rack over pan. Cover; grill for 1 1/2 to 2 1/4 hours or until thermometer registers 150°F, adding more coals as necessary to maintain temperature. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on grill rack over burner that is turned off; grill as directed.) Remove pork. Cover; let stand for 15 minutes. Temperature of meat after standing should be 160°F.

  • Transfer meat to a warm platter. Cover and let stand for 15 minutes before carving.

Nutrition Facts

225 calories; 11 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 87 mg cholesterol; 129 mg sodium. 499 mg potassium; 0 g carbohydrates; 0 g fiber; 0 g sugar; 29 g protein; 0 g trans fatty acid; 97 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 0 mcg folate; 1 mcg vitamin b12; 20 mg calcium; 1 mg iron;