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

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