Best 2 Grilled Rosemary Pork Roast Recipes

Indulge in the tantalizing flavors of grilled rosemary pork roast, a culinary delight that promises a symphony of savory and aromatic sensations. This succulent dish is meticulously crafted using a tender and juicy pork roast, skillfully seasoned with a vibrant blend of rosemary, garlic, and a touch of citrus. The result is a masterpiece of roasted perfection, boasting a crispy, golden-brown exterior that yields to a moist and flavorful interior. Accompanying this main course are three tantalizing recipes that elevate the dining experience.

- **Roasted Garlic Parmesan Potatoes**: Golden-brown potato wedges are tossed in a delectable combination of roasted garlic, grated Parmesan cheese, and fresh herbs, creating a crispy and flavorful side dish that complements the richness of the pork roast.

- **Sautéed Green Beans with Bacon**: Crisp green beans are sautéed with savory bacon, aromatic shallots, and a hint of garlic, resulting in a vibrant and flavorful vegetable side that adds a touch of freshness to the meal.

- **Homemade Applesauce**: Sweet and tangy applesauce, prepared with fresh apples, cinnamon, and a touch of nutmeg, offers a refreshing and flavorful contrast to the savory flavors of the pork roast. Its natural sweetness and smooth texture provide a delightful balance to the meal.

Let's cook with our recipes!

GRILLED ROSEMARY PORK ROAST

Grilled Rosemary Pork Roast image

When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast-and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. -Christine Wilson Sellersville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

3 medium tart apples, peeled and chopped
1 cup unsweetened apple cider or juice
3 green onions, chopped
3 tablespoons honey
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 boneless pork loin roast (3 pounds)

Steps:

In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate., Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPPER RELISH

Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper Relish image

Categories Pork Rosemary Bell Pepper Summer Grill/Barbecue Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

For relish
1 1/2 pounds red bell peppers (about 3 large)
2 tablespoons drained capers
1 tablespoon olive oil
4 anchovies, drained, chopped
2 teaspoons grated orange peel
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper
For pork
1/2 cup fresh rosemary leaves (from about 2 large bunches)
1/3 cup olive oil
6 large garlic cloves
Peel from 1 orange (orange part only, removed in strips with vegetable peeler)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 31/2-pound center-cut pork rib roast (6 or 7 rib bones), trimmed of excess fat
30 charcoal briquettes

Steps:

Make relish:
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)
Make pork:
Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand while preparing barbecue.
Stand charcoal chimney on nonflammable surface. Place torn newspaper in bottom of chimney; add charcoal briquettes. Light paper through hole near bottom of chimney. Let charcoal burn until ash is just gray, 30 minutes.
Open vents at bottom of barbecue. Remove top rack. Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent. To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch. Set pan with water on rack next to charcoal. Return top rack to barbecue.
Place pork roast, bone side down, on top rack over drip pan. Cover barbecue with lid, positioning top vent directly over pork. Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack. Leave thermometer in place during cooking. Grill pork 1 hour, maintaining temperature of 325°F by opening top and bottom vents wider to increase heat and closing vents to decrease heat. Leave any other vents closed.
Using tongs, turn pork over. Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes.
Transfer pork to platter, leaving meat thermometer in place. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F). Cut pork between bones to separate chops. Serve with red pepper relish.

Tips:

Choose the right cut of pork: For this recipe, a pork shoulder roast (also known as a pork butt) is recommended. It's a flavorful and affordable cut that becomes tender and juicy when cooked slowly.
Make sure the pork is properly seasoned: The rub used in this recipe is a flavorful combination of herbs, spices, and citrus. It's important to season the pork liberally to ensure that it's packed with flavor.
Don't overcrowd the grill: When grilling the pork, make sure to give it enough space so that it can cook evenly. Overcrowding the grill will prevent the pork from getting a nice sear and will make it more difficult to control the temperature.
Cook the pork to the right internal temperature: The best way to ensure that the pork is cooked safely and thoroughly is to use a meat thermometer. The internal temperature of the pork should reach 145°F (63°C) before it's removed from the grill.
Let the pork rest before serving: Once the pork is cooked, it's important to let it rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Grilled rosemary pork roast is a flavorful and versatile dish that can be enjoyed for dinner or lunch. With its tender meat, crispy skin, and aromatic herbs, this recipe is sure to impress your friends and family. Whether you're grilling in the backyard or cooking in a kitchen, this recipe is sure to become a favorite.