Grilled Seasoned Pork Roast
Fire up the grill and savor the smoky, mouthwatering flavors of this Grilled Seasoned Pork Roast—a showstopping centerpiece perfect for any gathering. This succulent 3-pound pork loin roast is marinated in a vibrant blend of olive oil, minced garlic, paprika, oregano, ground cumin, and a splash of zesty lemon juice, ensuring every bite is bursting with bold, Mediterranean-inspired flavor. Expertly cooked on the grill over indirect heat, this pork roast achieves tender perfection, complete with a beautifully caramelized crust. Optional fresh rosemary sprigs add an extra layer of aromatic depth, making this dish truly unforgettable. Ready in just under two hours and serving six hearty portions, this recipe is a must-try for fans of grilled meats and outdoor dining. Pair it with grilled vegetables or roasted potatoes for an irresistible meal that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 3 fresh rosemary sprigs (optional)
Instructions
Trim any excess fat from the pork loin roast and pat it dry with paper towels.
In a small bowl, whisk together olive oil, minced garlic, paprika, dried oregano, ground cumin, salt, black pepper, and lemon juice to form a marinade.
Rub the marinade all over the pork loin roast, ensuring it is evenly coated. If desired, tuck fresh rosemary sprigs underneath the roast for extra flavor.
Cover the pork roast with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to deeply penetrate the meat.
Preheat a grill to medium-high heat (about 375–400°F). If using a charcoal grill, arrange coals to provide even heat distribution.
Remove the pork roast from the refrigerator and let it come to room temperature for about 20 minutes before grilling.
Place the pork roast on the grill grates, fat-side up, over indirect heat. Close the lid and cook for approximately 60–75 minutes, turning it occasionally to ensure even browning.
Using a meat thermometer, check the internal temperature of the pork. It should reach 145°F for medium doneness or 160°F for well-done. Be sure to insert the thermometer into the thickest part of the roast without touching bone (if any).
Once the desired temperature is reached, remove the pork roast from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for 10–15 minutes. This allows the juices to redistribute evenly.
Slice the pork roast into 1/2-inch thick slices and serve warm. Pair with your favorite side dishes, such as grilled vegetables or roasted potatoes. Enjoy!
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4395 mg | 191% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.3 g | ||
| Protein | 369.8 g | 740% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 6031 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
