Servings: six to eight.
This juicy roast gets a flavorful, burnished crust from its time on a rotisserie grill. If you don’t have a rotisserie, you can grill the pork over indirect heat for equally delicious results. Steer clear of pork loins labeled “extra tender” or “guaranteed tender,” because they’ve been treated with sodium phosphate and water and will be too salty if brined.
Make Ahead Tips
The pork must be brined 8 to 18 hours ahead. You can also butterfly and season the roast with the herb paste up to 4 hours before grilling. Refrigerate, but let sit at room temperature while you heat the grill.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I did not brine but I made the paste with mortar, prepared as directed and placed in fridge the night before. next day, I roasted in oven on low temperature for several hours (6 lbs). when it was done, I took the roast out of pan and poured red wine in the dark brown bits and cooked til reduced. Sliced pork and drizzled wine reduction over slices. guests raved and ate all.
Very delicious. A perfect roast for entertaining--although I just roasted it in the oven at 350. If I had roasted potatoes among side instead of making garlic mashed, it would have been one of the easiest meals ever. Extraordinarily flavorful.
look delicious!!! I'm try this, we like meats!
Very YummyBBQ'd it.1st time doing a brine.It work out great.For a 2nd time I will use less salt in the herb paste... personnel taste.Got to use my mortar.feeling powerful lol.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.