Weber Grill Master, Michael P. Clive, walks you through how to cook a pork roast on the grill.
Step 1: Score the pork roast.
Step 2: Butterfly the pork roast, make it into the shape of an open book, and score the new exposed inside area of the roast.
Step 3: Make a filling and smear on the inside of the pork or season with a dry rub.
Step 4: Roll the roast back up and tie together with butcher twine.
Step 5: Brush the exterior of the roast in oil and season with salt and pepper or your dry rub.
Step 6: Preheat grill to 375 F. Have one side with heat and one side without.
Step 7: Place roast on indirect heat for approximately 45 minutes or until internal temperature reaches 155F.
Step 8: Remove from the grill, loosely tent and rest 3-5 minutes or when internal temperature reaches 160F.
Step 9: Slice and serve immediately.
*If not stuffing your pork roast, you may skip steps 2-4.
~ Courtesy of Weber Grill Master, Michael P. Clive.
To learn more about how to cook other pork cuts properly, visit: https://www.ontariopork.on.ca/recipes…
To learn more about Weber Grills, including the Weber Summit E-470 Gas Grill used here, visit: https://www.weber.com/CA/en/home/
This video was shot at the Weber Grill Academy in Vaughan, Ontario, using fresh, local Ontario pork.
Weber Grill Academy
**For safety reasons, please use your grill outdoors only.
Original of the video here
I am Michael P. Clive, Grill Master for Weber here at the Weber GrillAcademy.And today we are grilling up pork, Ontario pork, and in front of meI have a beautiful pork loin roast.What I want to do here, is just talk about it a little bit, we have your,again, pork loin roast.It’s very lean, you’ll see there’s not a lot of fat going on hereexcept there is this nice little fat cap on top. What we’re going to do todayis take this lean piece of meat, take a lot of flavour, get it insidetie it up, and then whole roast it. It’s going to be delicious.Let’s get started. First things first.I want to get flavour into this actual exterior. By doing this, I’m going to use aboning knife; very sharp.I’m just going to start scoring the outside of our pork roast, not goingvery deep at all.But just getting through that fat cap. From here, switch it over andwe’re going to do the same, score itAll the way across.Now we got little crevasses for the seasoning to fall into, making this extrawell, flavourful later on. What we’re going to do now is open it up, a bit likea book.Take a large knife, we’re going to make an incision along the side of the loin.Yeah, and from here we can take our hand just feel aroundmoving the blade, but not cutting all the way through.We just want to, like I say, open it up a bit like a book.Yes, then from here.Look at that, from herewe can actually take some more slashes.These slashes are going to prove little pockets for flavour to fallinto. Now,let’s talk about the flavour, over here.We got a bowl.A little Dijon mustard.Okay, that’s going to bring a nice little sour flavour to our pork roast.We’re going to sweeten the deal though, using a little bit of honey.Now we have a honey mustard.I’m going to add a little bit of garlic to this mixture. This is pureedgarlic, just sitting in a little bit of oil. Garlic.then, herbs, check this out – all this parsley and we’re going to getour parsley into the bowl like sohere we have a little bit of rosemary, just a pinch. Over here,I’ve got some fresh thyme.It’s going to go in, we’re going to hit it with pepper.We’re going to hit it with salt.Give it another little pinch of salt and how about this, a little bitof pepper on the actual open face of the book.Little bit of salt.We’re going to hit it with a little bit of lemon.So here you take the lemon and just tap in some of the peel and fromhere we take our mixture and smear it all inside.our pork roast.Again, it smells fresh, vibrant.Then, with this, we are going to roll it up. From here,we’ve got our scored side over here.We’re going to roll from this side, bring it in, roll it, tight.Then, from here, I’m going to go under this knot once and then twice,like a surgeons knot, pull it tight.thenfrom here we can tidy up our roast, by simply reaching for those longstrings, snipping them, trimming them.And last but not least, we want to get some oil on the surface of ourroast.One hand clean.Other hand perfect for grabbing some salt.Roll itGet it all over every side of the roast.And now this roast is ready to go to the grill, let’s go.So we’re at the grill.The temperature is around 375 Fahrenheit.This is the temperature we want to be roasting our pork at it, anything higherwe might find that it cooks a little too quickly, and might be a little too dry.So here this 375.We also setting it up in indirect fashion.What does that mean?I’m going to be going by a method called Medium Off Off Medium, on this4 burner grill.It’s like the MOOM method but, at home, with a 3 burner, be a MOMmethod. The grill is hot.We’re going to place the roast in the indirect zone with thoseburners turned off beneath it, when we close this lid we are nowmimicking that of an oven, swirling convection heat going all aroundour roast and it will take the better part of 50 to 55 minutes.But how will we know when this roast is done? When we take a meatthermometer and get inside there and get an internal temperaturereading and what are we looking for?155 degrees Fahrenheit, we’ll bring it off, tent it, and let it come up tothat finished doneness of 160 degrees Fahrenheit.Alright, our roast should be done. But howdo we know it is actually suitable to eat?We got our instant-read thermometer and we’re going to plunging it into different areas on the roast to get a reading and I’m looking foraround 155 degrees Fahrenheit.So that when I bring it off the grill it’ll continue to cook by rest andit will go to 160 fahrenheit.It will be juicy.And here we have we have 155 degrees.So we’re going to grab our tongs, that beautiful juicy roast on to the plate.We’re going to go back to the cutting board and let it rest.So here’s our pork loin roast.We stuffed it.We tied it.We roasted it and now we’re going to rest it.Alright, and why do we rest? Because all the hyper juices that are movingaround inside the meat need to go back to where they originally camefrom, their original homes and by doing that we simply take a littlebit of foil, you crimp one side of our plate, we crimp the other side ofour plate while letting the hot air not collect under the tin foil butescape and now it’s properly resting, it’s going to come up to160 degrees Fahrenheit and then we’re going to remove the strings, sliceinto it, and serve it immediately.