Iron range porketta roast
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Snipped parsley |
| 1 | teaspoon | Fennel seed, crushed |
| 1 | teaspoon | Minced dried onion |
| ½ | teaspoon | Dried rosemary, crushed |
| ½ | teaspoon | Dried oregano, crushed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Coarsely ground pepper |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Ground coriander |
| 3 | pounds | To 4-pound boneless pork top loin roast, tied |
| Rosemary | ||
Directions
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Katie Koziolek, who lives near Freeborn, Minnesota (80 miles south of Minneapolis), raises hogs with her husband, on their family farm.
Katie took a Minnesota Iron Range specialty and mixed her own rub to flavor this tender pork roast. The result is a backyard star.
1. In a small bowl, stir together parsley, fennel seed, dried onion, rosemary, oregano, salt, cloves, pepper, garlic powder and coriander.
Rub onto all surfaces of roast. 2. To grill the meat: In a covered grill, arrange medium coals around a drip pan. Test for medium-low heat above the drip pan. Lower grill hood. Grill for 1¼ to 2 ¼ hours or till a meat thermometer registers 160-F and juices run clear. Add more coals as necessary.
3. Transfer meat to a warm platter. Cover and let stand for 15 minutes before carving.
Makes 9 to 12 servings.
Note: To roast in oven, place meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 325-F oven for 1 ¾ to 2 ½ hours or till the thermometer registers 160-F and juices run clear.
Source: Midwest Living, August 1995