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Add a photoServings: 8
Ingredients
- 10 x garlic cloves
- 2 Tbsp. minced fresh rosemary
- 1 Tbsp. minced fresh sage leaves
- 1 Tbsp. kosher salt
- 1/4 tsp freshly-grnd black pepper
- 1 x crown roast of pork - (7 to 8 lbs) tied in a circle
Directions
- To make The Rub: Press the garlic cloves through a garlic press into a small bowl. Add in the rosemary, sage, salt, and pepper and blend with a fork.
- Spread the rub all over the roast and in the crevices. Let stand at room temperature one hour before grilling.
- Grill the roast, over Indirect High heat for 30 min. Then, reduce the grill temperature and continue grilling over Indirect Medium heat till the internal temperature reaches 145 degrees, about 2 1/2 hrs longer. Remove from the grill, lightly cover with foil and let rest 20 min before carving.
- Cut and remove string from the roast and slice the roast between the rib bones. Serve with grilled seasonal vegetables.
- This recipe yields 8 servings.
- Comments: The secret to this herb-crusted roast is a good searing to start with. Then it"s slowly roasted to perfection. Be sure to cover and rest the meat so it reaches a safe finished temperature of 160 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 8 servings | |
| Calories 8 | |
| Calories from Fat 1 | 13% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 873mg | 36% |
| Potassium 24mg | 1% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.04g | 0% |
| Protein 0.27g | 0% |
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