2 tablespoons snipped fresh parsley
1 teaspoon fennel seeds, crushed
1 teaspoon minced dried onion
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cloves
1/8 teaspoon ground coriander
1 3 - 4 pound boneless pork top loin roast, (double loin, tied)
In a small bowl, stir together parsley, fennel seeds, dried onion, rosemary, oregano, salt, garlic powder, cloves and coriander. Rub onto all surfaces of roast.
To grill the meat; for a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pork on grill rack over pan. Cover; grill for 1 1/2 to 2 1/4 hours or until thermometer registers 150 degrees F, adding more coals as necessary to maintain temperature. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on grill rack over burner that is turned off; grill as directed.) Remove pork. Cover; let stand for 15 minutes. Temperature of meat after standing should be 160 degrees F.
Transfer meat to a warm platter. Cover and let stand for 15 minutes before carving.
Per Serving: cal. (kcal) 225, Fat, total (g) 11, chol. (mg) 87, sat. fat (g) 4, carb. (g) 0, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 29, vit. A (IU) 97.18, vit. C (mg) 1.18, Thiamin (mg) 0.31, Riboflavin (mg) 0.22, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.66, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 129, Potassium (mg) 499, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet