Grilled Pork Roast Recipe
Grilled Pork Roast Recipe photo by Taste of Home

Grilled Pork Roast Recipe

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"We enjoy the mild mustard flavor of this juicy, tender pork roast," says Myra Innes of Auburn, Kansas. "With a little advance preparation, tis roast is simple since it creates no dirty dishes, and I get the rest of the meal ready while it cooks."
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/2 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/2 hours + standing
MAKES: 8 servings


  • 2/3 cup canola oil
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 to 2 tablespoons ground mustard
  • 1 to 2 teaspoons pepper
  • 1 teaspoon salt
  • 1 boneless pork loin roast (2-1/2 to 3 pounds)


  1. In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight.
  2. Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Grilled Pork Roast in Taste of Home June/July 1999, p57

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed May. 15, 2016

"What temperature for the grill?"

Reviewed Jan. 14, 2015

"Do this every summer and people rave about it every time! Made exactly as directed wouldn't even consider altering in any way! Thanks bunches for this keeper!"

Reviewed Jun. 30, 2012

"Excellent! Didn't have ground mustard, used Dijon, seared roast first. A keeper!"

Reviewed Jul. 17, 2011

"I tried this Pork recipe today for guest and everyone loved it. I will make this one again and again."

Reviewed Dec. 16, 2010

"I've made this many times and it's consistently good every time. To cut the grilling time in half, I cut the roast in half length-wise before marinating. Overcooking will result in a dry roast, so I suggest using a leave-in meat thermometer while grilling."

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