Best 11 Grilled Pork Roast Recipes

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When it comes to grilled pork roast, there are endless possibilities to tantalize your taste buds. Whether you crave a classic, smoky flavor, a tangy and sweet glaze, or a bold and spicy rub, there's a grilled pork roast recipe out there to satisfy every palate. This comprehensive guide will take you on a culinary journey, providing you with the secrets to creating a perfect grilled pork roast every time.

Here are our top 11 tried and tested recipes!

GRILLED SEASONED PORK ROAST



Grilled Seasoned Pork Roast image

This melt-in-your-mouth grilled pork roast is not to be missed. With a simple dry rub - that you likely have in your pantry - and a slow grilling process, the meat turns out tender and flavorful. This go-to comfort food is filling, delicious and soon to be a family favorite. Serve this grilled pork loin roast as a Sunday dinner, for a special occasion or when your family is looking for a flavor-packed meal. Don't forget to add your favorite sides.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 8

Number Of Ingredients 6

2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon salt
2 teaspoons poultry seasoning
1 teaspoon chili powder
1 boneless center-cut pork loin roast (3 lb)

Steps:

  • Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
  • Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.

Nutrition Facts : Calories 280, Carbohydrate 1 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 38 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g

GRILLED PORK LOIN ROAST



Grilled Pork Loin Roast image

A memorable main dish for any special meal, this moist, tender roast has a pleasant spicy flavor. It looks so pretty garnished with slices of apples and oranges and fresh herbs. Guests at our patio parties rave over it and request the recipe. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 14 servings.

Number Of Ingredients 12

1 boneless pork loin roast (4 to 5 pounds)
1/4 teaspoon pepper
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup pineapple juice
1/2 cup sweet-and-sour sauce
1/4 cup Worcestershire sauce
3 tablespoons lemon juice
Apple and orange wedges, fresh sage and rose geranium leaves, optional

Steps:

  • Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.

Nutrition Facts : Calories 211 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 142mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 25g protein.

GRILLED PORK ROAST



Grilled Pork Roast image

"We enjoy the mild mustard flavor of this juicy, tender pork roast," says Myra Innes of Auburn, Kansas. "With a little advance preparation, tis roast is simple since it creates no dirty dishes, and I get the rest of the meal ready while it cooks."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 10

2/3 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 to 2 tablespoons ground mustard
1 to 2 teaspoons pepper
1 teaspoon salt
1 boneless pork loin roast (2-1/2 to 3 pounds)

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

Nutrition Facts :

GRILLED SEASONED PORK ROAST



Grilled Seasoned Pork Roast image

Make and share this Grilled Seasoned Pork Roast recipe from Food.com.

Provided by carolinafan

Categories     Pork

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 6

2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2-1 teaspoon salt
2 teaspoons poultry seasoning
1 teaspoon chili powder
1 (3 lb) boneless center cut pork loin roast

Steps:

  • Heat gas or charcoal grill for indirect heat cooking as directed by manufacturer.
  • In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast.
  • Place roast, fat side up, on grill for indirect cooking. Cover grill, cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160 degrees.
  • Let roast stand 10 to 15 minutes before slicing.

Nutrition Facts : Calories 292.1, Fat 19.1, SaturatedFat 6.6, Cholesterol 81.7, Sodium 178.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 27.3

GRILLED ROSEMARY PORK ROAST



Grilled Rosemary Pork Roast image

When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast-and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. -Christine Wilson Sellersville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 7

3 medium tart apples, peeled and chopped
1 cup unsweetened apple cider or juice
3 green onions, chopped
3 tablespoons honey
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 boneless pork loin roast (3 pounds)

Steps:

  • In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate., Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

HONEY MUSTARD GRILLED PORK ROAST



Honey Mustard Grilled Pork Roast image

A wonderful recipe for grilling a pork roast during the hot days of summer. I've made this several times and it is delicious and easy. A large pork roast will last us thru the 2nd day as well making wonderful sandwiches.

Provided by Cher Jewhurst

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs boneless pork roast
1/2 cup dijon-style mustard
1/2 cup honey
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup water
2 teaspoons Worcestershire sauce

Steps:

  • In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.
  • Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.
  • Preheat grill to medium heat. Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 15 Minutes until internal temperature reads 160°F
  • Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.

Nutrition Facts : Calories 789.1, Fat 28.5, SaturatedFat 10.3, Cholesterol 259.9, Sodium 866.5, Carbohydrate 42.2, Fiber 0.1, Sugar 41.2, Protein 87.5

GRILLED DIJON PORK ROAST



Grilled Dijon Pork Roast image

I created this recipe one day when I was scrambling to find ingredients for dinner. My husband absolutely loved it. Now it's the only way I make pork!-Cyndi Lacy-Andersen, Woodinville, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 5

1/3 cup balsamic vinegar
3 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon salt
1 boneless pork loin roast (3 to 4 pounds)

Steps:

  • In a large resealable plastic bag, whisk vinegar, mustard, honey and salt. Add pork; seal bag and turn to coat. Refrigerate at least 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. , Drain pork, discarding marinade. Place pork on a greased grill rack over drip pan and cook, covered, over indirect medium heat for 1 to 1-1/2 hours or until a thermometer reads 145°, turning occasionally. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 149 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 213mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

HONEY-AND-HERB GRILLED PORK ROAST



Honey-and-Herb Grilled Pork Roast image

I learned to cook from my grandmother and fondly recall canning fruits and vegetables with her each summer. Her memory lives on whenever I make satisfying meals such as this.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8-10 servings.

Number Of Ingredients 10

3/4 cup ginger ale
1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons canola oil
2 tablespoons chopped onion
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (2-1/2 to 3 pounds)

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients; add pork roast. Seal bag and turn to coat. Refrigerate overnight, turning occasionally. , Drain and discard marinade. Place the roast in a disposable foil pan. Prepare grill for indirect heat. , Grill pork , covered, over indirect medium-low heat for 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts :

GRILLED PORK RIB ROAST



GRILLED PORK RIB ROAST image

Number Of Ingredients 9

2-1/2 to 3-pound pork end roast with rib bones, about 6 ribs
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper, coarse
1 teaspoon Old Bay Seasoning
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon sweet Paprika
1/4 teaspoon ground Allspice
2 tablespoons Olive Oil

Steps:

  • 1. In a small bowl, mix together seasonings. 2. Wash and pat dry pork roast. Drizzle 1 tablespoon olive oil per side. 3. Sprinkle half of seasoning mixture per side and gently press to create a char crust. Wrap rib bones in aluminum foil to prevent burning. 4. Heat gas grill to 350 degrees Fahrenheit or prepare a medium-hot fire in charcoal grill. 5. Turn heat off on one side of gas grill or move coals to outer edges using tongs. 6. Grill pork roast over indirect heat for 1-1/2 to 2 hours, until internal temperature reads 150 degrees. 7. Place roast over direct heat and grill for 10 minutes, or until internal temperature of roast is 155 degrees. 8. Remove from grill and let pork roast rest for 10 minutes. Remove foil and slice pork between bones.

GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPPER RELISH



Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper Relish image

Categories     Pork     Rosemary     Bell Pepper     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

For relish
1 1/2 pounds red bell peppers (about 3 large)
2 tablespoons drained capers
1 tablespoon olive oil
4 anchovies, drained, chopped
2 teaspoons grated orange peel
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper
For pork
1/2 cup fresh rosemary leaves (from about 2 large bunches)
1/3 cup olive oil
6 large garlic cloves
Peel from 1 orange (orange part only, removed in strips with vegetable peeler)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 31/2-pound center-cut pork rib roast (6 or 7 rib bones), trimmed of excess fat
30 charcoal briquettes

Steps:

  • Make relish:
  • Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)
  • Make pork:
  • Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand while preparing barbecue.
  • Stand charcoal chimney on nonflammable surface. Place torn newspaper in bottom of chimney; add charcoal briquettes. Light paper through hole near bottom of chimney. Let charcoal burn until ash is just gray, 30 minutes.
  • Open vents at bottom of barbecue. Remove top rack. Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent. To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch. Set pan with water on rack next to charcoal. Return top rack to barbecue.
  • Place pork roast, bone side down, on top rack over drip pan. Cover barbecue with lid, positioning top vent directly over pork. Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack. Leave thermometer in place during cooking. Grill pork 1 hour, maintaining temperature of 325°F by opening top and bottom vents wider to increase heat and closing vents to decrease heat. Leave any other vents closed.
  • Using tongs, turn pork over. Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes.
  • Transfer pork to platter, leaving meat thermometer in place. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F). Cut pork between bones to separate chops. Serve with red pepper relish.

GRILLED GARLIC-SAGE PORK ROAST



Grilled Garlic-Sage Pork Roast image

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Garlic, sage and olive oil are the secrets to a delicious and tender pork roast.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 6

8 cloves garlic, finely chopped
3 tablespoons chopped fresh sage leaves
2 tablespoons olive or canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 boneless center-cut pork loin roast (1 1/2 lb)

Steps:

  • Heat gas or charcoal grill. In small bowl, stir together garlic, sage, oil, salt and pepper. Rub garlic mixture over pork.
  • Carefully brush oil on grill rack. Place pork on grill over medium heat. Cover; cook 35 to 40 minutes, turning occasionally, until meat thermometer inserted into center of pork reads 155°. Remove from grill; cover with foil and let stand 5 minutes until thermometer reads 160°F.
  • To serve, cut pork across grain into thin slices. Garnish with additional fresh sage leaves if desired.

Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

Tips

  • Choose a flavorful cut of pork roast, such as a pork shoulder or pork loin.
  • Make sure the pork roast is at room temperature before grilling.
  • Season the pork roast with your favorite spices and herbs.
  • Use a charcoal grill or a gas grill set to medium-high heat.
  • Sear the pork roast over direct heat for a few minutes per side to create a flavorful crust.
  • Move the pork roast to indirect heat and cook until it reaches an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
  • Let the pork roast rest for 10-15 minutes before slicing and serving.

Conclusion

Grilled pork roast is a delicious and easy meal that can be enjoyed all year round. By following these tips, you can create a flavorful and juicy pork roast that will impress your family and friends. Grilled pork roast is a versatile dish that can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a fresh salad. It can also be used in sandwiches, wraps, or tacos. No matter how you choose to serve it, grilled pork roast is sure to be a hit.

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