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Source: National Pork Board

Mediterranean Grilled Pork Roast
Give your guests time to mingle while the pork roast cooks in a covered grill. Serve it alongside couscous or an orzo salad. Leftovers make great sandwiches.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
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3- to 4- pound boneless pork loin roast
Zest of 2 lemons
5 cloves garlic, peeled
1/3 cup fresh rosemary leaves
1/4 cup fresh sage leaves
1/4 cup coarsely ground black pepper
1 tablespoon salt




Prepare a gas or charcoal grill for indirect grilling and so that the heat is medium to medium-high.


Pat the pork roast dry with paper towels.



In the bowl of a food processor, process the lemon zest, garlic cloves, rosemary, and sage until finely ground. Add the pepper and salt and pulse to mix. Pat the seasoning mixture as evenly as possible over the roast and let it sit for a few minutes.



Transfer the roast to a grilling rack. Cover the grill and cook over indirect heat for 1 to 1 1/4 hours (20 minutes per pound), or until the internal temperature on an instant-read thermometer is 145° F. Add charcoal to the fire as needed to maintain the medium to medium-high heat for the entire time.



Remove the roast from the heat and let it rest about 10 minutes before slicing to serve.

Per Serving: 145 calories; 5 g fat; 1 g saturated fat; 550 mg sodium; 4 g carbohydrate; 0 g fiber; 25 g protein






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Grilled Pork Chops with Basil-Garlic Rub
Source: National Pork Board
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When the basil is fresh from the garden or farmer’s market and the grill is fired up, serve these full-flavored pork chops. Shaved parmesan is delicious on top of the chops and serve with sliced summer tomatoes drizzled with olive oil and balsamic.
View the full recipe


Braised Pork with Peppers and Onions
Source: National Pork Board
Rating:
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These old-fashioned smothered pork chops are totally up to date and as delicious as can be. Plus they are ready in about 30 minutes. Try them with roasted potatoes or orzo to complete the meal.
View the full recipe

 








 
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