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All Recipes > Rosemary Garlic Pork Roast

Pork Loin (boneless) 2.5 - 4.5 lbs each $10.50/lb

Rosemary Garlic Pork Roast


  • 4-6 cloves garlic
  • 1/4 cup fresh rosemary, stemmed
  • 2 tablespoons coarse salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons ground mustard
  • 1/3 cup olive oil
  • 1 boneless fresh ham, loin or rib pork roast about 3-5 pounds


Place the garlic, rosemary, salt, pepper, mustard and olive oil in a food processor and purée to make a paste. Rub the mixture into the meat, wrap it in plastic, then refrigerate for 2-4 hours. (Note: If you’re short on time, you can skip the marinating period and get right to grilling or roasting). Allow the meat to come to room temperature before cooking.

OVEN METHOD: Preheat the oven to 325 degrees, place the meat in a roasting pan, insert a meat thermometer, and roast about 20-22 minutes per pound, until the internal temperature registers between 145 and 148 degrees. Allow the meat to rest 10 minutes on the counter, covered loosely with foil, prior to carving.

ROTISSERIE METHOD: If using a charcoal grill, build the fire, then rake the hot coals into 2 rows, each 4 inches from where the spit will turn. Cover the grill and allow it to warm to about 325 degrees. Place a drip pan in the center.

If using a gas grill, preheat the front and rear burners on high until the cooking chamber is 325 degrees. Set the drip pan over the center burner.

Put your rotisserie attachment in place. Skewer the roast on the spit and turn on the motor. Cover the grill and allow the meat to roast approximately 20-22 minutes per pound, maintaining the cooking chamber between 300 and 350 degrees. Remove the meat from the spit once the internal temperature is between 140 and 150 degrees. Tent loosely with foil and allow the meat to rest 10 minutes before carving. The internal temperature will rise another 5-10 minutes during this time.

GRILLING METHOD: Light one side of the grill and put the lid in place. Allow the cooking chamber to come up to 325 degrees. Scrape the grill clean. Set a drip pan below where the meat will sit, on the cool side of the grate. Lay the roast on the grill above the drip pan. (Alternatively, put the roast in a cast-iron skillet, but still place it on the cool side of the grill.) Close the grill. If using charcoal, turn the lid so the vents are open over the meat. Monitor the grill temperature, ensuring that it stays between 300 and 350 degrees. Add additional coals, or adjust the vents and dials as necessary. Allow the meat to cook for roughly 20-22 minutes per pound, or until an internal meat thermometer registers 140-150 degrees. Remove the meat from the grill and tent loosely with foil while it rests for 5-10 minutes.

Source: Recipe taken from The Farmer and the Grill, by Shannon Hayes, available at

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