Sunday, March 11, 2012

Herbes de Provence Rubbed Pork Roast on the Grill

How’s this for a winter day?!  It’s almost 6:00 p.m. on March 10, the sun is shining, the birds are singing and the temperature out there is 64 degrees...I’ll take this kind of a winter anytime!  What am I doing inside working on this post?!  Truth.  This post isn’t going to be long…I’m going back and forth from the grill to the pond to here so you can have the recipe stat.

For years I’ve been doing a crust/rub on the roasts we do outside on the grill.  It’s simple:  Herbes de Provence, garlic, granulated garlic (nothing wrong with double garlic, you know), olive oil and Kosher salt, but it is far more than the sum of its parts.  Those simple ingredients rubbed on either a rib roast or a bone-in pork loin take it over the top!  There are friends who break into a goofy grin when they hear one of these beauties is on the menu and they're coming for dinner. Tonight we’re doing the pork roast version.  

I’d further wax rhapsodic about this gorgeous hunk of meat, but I need to get back outside and check on the roast.  You don’t think I’m cutting this short to just get back out in the sun and warmth, do you?!  Duty calls.

Herbes de Provence Rubbed Roast on the Grill

  • 4 pounds bone-in pork center rib chop, whole roast

  • 1/2 cup herbes de provence
  • 2 tablespoons granulated garlic
  • 2 tablespoons Kosher salt
  • 6 cloves garlic, pressed or worked into a paste
  • olive oil spray, either your own in a mister or Pam

Mix the granulated garlic with kosher salt and fresh garlic, combine well.  Liberally coat all sides of the roast with the garlic mixture.  Spray all sides of roast again with the olive oil and pat the Herbes de Provence onto all sides of the roast.  Set aside.
Preheat grill.  Light one side only of your gas grill.  Place the roast into a roast holder and place over the NON-lit side.  Roast until it reaches the temperature you prefer and the doneness you prefer.  I don't like pink pork, no matter what they say me old fashioned...I can deal with it. : )

NOTE:  Herbes de Provence is an aromatic blend of thyme, basil, savory, fennel and lavender from the Provence area of France that gives anything you make that certain indescribable wonderful something.  Try the same rub on a rib roast - magnifique!
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