It's almost time to start my herb garden. Pork roast is one of our favorite things to put on our grill. I see us making this quite a bit this summer.
4 lemons
4 garlic cloves, crushed
2 tbsp. thyme, chopped
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 3lb. boneless pork loin roast
Prepare outdoor grill for covered indirect grilling over medium heat.
From 2 lemons, grate 1 tbsp. peel and squeeze 1 tbsp. juice. Cut each remaining lemon into 4 wedges..
In a small bowl, combine lemons peel and juice, garlic, thyme, oil, salt, and pepper.
Make 10 to 12 slits in the pork roast. Rub roast all over with lemon mixture, pushing some into the slits.
Place pork on hot grill rack. Cook over direct heat for 10 minutes, turning several times to sear on all sides. Move pork off direct heat, cover and cook for about 35 minutes or until meat thermometer inserted into the center of the roast reaches 140 degrees. Transfer pork t cutting board; let stand for 10 minutes to set juices for slicing.
Serve sliced pork with lemon wedges and any juices from cutting board.
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