Show-Stopper with a Smoky Char
A grilled pork roast is a show-stopping dish that brings together the rich flavors of smoky char and tender, juicy meat. Perfect for any outdoor gathering, this recipe pairs the heartiness of pork with a balance of spices and herbs that enhance its natural flavors. Grilling a pork roast gives it a unique crust while locking in juices, making every slice mouthwateringly tender.
Whether served with a side of fresh veggies, grilled potatoes, or even a sweet glaze, this dish will satisfy any appetite and elevate your barbecue game to the next level.
Ingredients
- 3 lb pork center cut loin
- 1 tbsp sage
- 1 tsp allspice
- 1 tsp coriander
- 1 tsp nutmeg
- 1 tsp coarse black pepper
- 1 tbsp seasoning salt
- 1 cup applesauce
- 1/2 cup brown sugar
- apple wood chips (soak in water for 30 minutes)
Preparation
- Blend sage, allspice, coriander, nutmeg, pepper, and seasoning salt in food processor.
- Pat pork roast dry with towel.
- By hand, press spice mix into the fat of roast.
- Wrap entire roast in heavy-duty aluminum foil.
Cooking
- Set one grid at the highest setting and the other at the lowest setting.
- Set the burner to medium heat under the high grid.
- Place an oven-safe meat thermometer into the heart of the roast.
- Cook with lid closed or partially closed until the internal temperature is 170°F.
- As the roast approaches the internal temperature, open the foil and coat the top of the roast with a mixture of the applesauce and brown sugar.
- Place wood chips on top of the flavor screen during last 30 minutes of cooking.
- Remove roast from grill, carve and serve.
