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Pat pork roast dry. In bowl of food processor, place remaining ingredients and process until fairly fine. Pat seasoning mixture over all surfaces of roast and place on medium-hot grill over indirect heat. Close grill hood and grill for about 1 - 1 1/4 hours (20 minutes per pound), until internal temperature on a thermometer reads 150 F. Remove roast from heat; let rest until temperature reaches 160 F, about 10 minutes before slicing to serve.

Recipe courtesy of the National Pork Board

Note: Leftovers can be made into a Mediterranean sandwich with just some black olives and feta cheese and good foccacia bread.

Nutrition Facts

Calories 145

Calories from Fat 41 (28%)

(8%)Total Fat 5g

(5%)Saturated Fat 1g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

(20%)Cholesterol 60mg

(23%)Sodium 550mg

(0%)Potassium 0mg

Total Carbohydrate 4g

(0%)Dietary Fiber 0g

Sugars 0g

Sugar Alcohols 0g

(50%)Protein 25g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

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