Porketta Roast
Recipe from Midwest Living

Porketta Roast

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Servings: 9 to 12
Prep Time: 10 mins
Related Categories: Grilling, Pork
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  • 2   tablespoons 
    snipped parsley
  • 1   teaspoon 
    fennel seed, crushed
  • 1   teaspoon 
    minced dried onion
  • 1/2  teaspoon 
    dried rosemary, crushed
  • 1/2  teaspoon 
    dried oregano, crushed
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground cloves
  • 1/4  teaspoon 
    coarsely ground pepper
  • 1/8  teaspoon 
    garlic powder
  • 1/8  teaspoon 
    ground coriander
  • 1  3 - 4  pound 
    boneless pork top loin roast, tied
In a small bowl, stir together parsley, fennel seed, dried onion, rosemary, oregano, salt, cloves, pepper, garlic powder, and coriander. Rub onto all surfaces of roast.
To grill the meat, in a covered grill, arrange medium coals around a drip pan. Test for medium-low heat above the drip pan. Lower grill hood. Grill for 1-1/4 to 1-3/4 hours or until a meat thermometer registers 160 degree F and juices run clear. Add more coals as necessary.
Transfer meat to a warm platter. Cover and let stand for 15 minutes before carving. Makes 9 to 12 servings.
  • To roast in oven, place meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/4 hours or until the thermometer registers 160 degree F and juices run clear.
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