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Ingredients

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Directions

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  • 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.

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  • 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.

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

Nutrition Facts

225 calories; total fat 11g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 87mg; sodium 129mg; potassium 499mg; carbohydratesg; fiberg; sugarg; protein 29g; trans fatty acidg; vitamin a 97IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6 1mg; folatemcg; vitamin b12 1mcg; calcium 20mg; iron 1mg.

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