Rosemary-Roasted Boneless Pork Roast
Prep: 10 minutes plus standing • Grill: 1 hour 15 minutes • Serves: 8
4 large garlic cloves, crushed with press (about 1 tablespoon)
3 sprigs fresh rosemary, chopped (about 4 teaspoons)
1 tablespoon Schnucks vegetable oil or olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 boneless rolled Boston pork roast (about 3 pounds)
1. In small bowl, mix garlic, rosemary, oil, salt and pepper; rub rosemary mixture all over pork. Let stand 15 minutes at room temperature.
2. Meanwhile, prepare outdoor grill for indirect grilling over medium heat (about 375°F). Place grill-safe meat thermometer into thickest part of pork. Place pork on unlit section of grill. Cover grill and cook 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 140°F, turning pork every 20 minutes.
3. Transfer pork to cutting board; let stand 15 minutes (temperature will rise to 145°F). Remove kitchen strings; slice pork to serve.
Each serving (excluding 8 ounces cooked pork for quesadillas): about 286 calories, 21 g total fat (7 g saturated), 85 mg cholesterol, 357 mg sodium, 1 g carbohydrate, 0 g fiber, 23 g protein