If you’re looking for a classic Sunday dinner that’s full of comforting flavor, this grilled pork roast recipe fits the bill. The herb seasoned loin cooks up tender, juicy and flavorful. The bacon lends a delicious salty smokiness to the meat. This recipe is certain to be a family and friend favorite.
Sirloin Tip Pork Roast
We’ve made a sirloin pork roast for Sunday dinner numerous times and every single time it’s perfectly juicy and full of flavor. It doesn’t matter if we grill it, roast it or make it in the slow cooker, it’s always scrumptious. A loin roast is so easy to prepare. It’s practically fool-proof.
Ingredients
Meats:
- 2 lb. sirloin tip pork roast.
- 3 slices thick sliced pepper bacon.
Seasonings:
- Smoked paprika — be sure to use the smoked variety for the flavor.
- Cayenne Pepper — adds a bit of a kick.
- Black Pepper — freshly ground gives a better flavor.
- Garlic Powder
- Onion Powder
- Dried Oregano
- Dried Thyme
- Kosher Salt
Fats:
- Olive oil
Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Preheat the grill to medium — 375 ℉.
- Combine all the spices in a small bowl. Add the olive oil and whisk to combine.
- Oil spray the small baking pan and then place the wire rack over it.
- Using the butcher’s twine tie the roast into an even oblong roll.
- Evenly space and wrap the bacon slices around the roast and secure with tooth picks.
- Place the roast on the wire rack and slather the spicy herb paste over the entire pork roll.
- Roast the pork in the preheated grill until the internal temperature of the meat reaches 145℉. Loosely tent the roast with aluminum foil for 15 minutes before slicing.
Quattro Chiacchiere (a chat)
One bite of our grilled pork roast recipe and you’ll fall in love. We guarantee it. And should you be lucky enough to have some left over, it will be just as good the following day. We made a luncheon sandwich for our son and we ate it simply warmed up. Oh! So! Good!
Tips for a succulent grilled pork roast:
- Rub the pork loin with a mixture of herbs and spices.
- Wrap the roast in bacon for additional flavor and moisture.
- Tie the roast for uniformity in cooking.
- Slow grilling pays off with richly flavorful and tender meat.
- Remove pork from grill when it reaches an internal temperature of 145℉.
- Rest the meat for 15 minutes to ensure juices spread evenly throughout.
This isn’t a fussy recipe. Just keep an eye on the grill and the check the pork roasts internal temperature. Serve it and see if everyone doesn’t agree it’s Squisito!
Tutti a tavolo è pronto!
Un caro saluto e alla prossima.
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Grilled Pork Roast Recipe
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Spicy Bacon-Wrapped Grilled Pork roast
Print Pin RateIngredients
- 2 lb sirloin tip pork roast
- 3 oz bacon thick sliced we used pepper bacon. 3 slices
- 1 1/4 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 tsp Kosher salt Add more if you like
- 2 Tbsp extra-virgin olive oil
Equipment Needed
Instructions
- Preheat the grill to medium — 350 ℉.
- Combine all the spices in a small bowl. Add the olive oil and whisk to combine. Allow the mixture to combine and release the flavors. It will thicken as it sits and become like a paste.
- Oil spray the small baking pan and then place the wire rack over it.
- Rinse the roast and pat it dry. Using the butcher's twine tie the roast into an even oblong roll.
- Evenly space and wrap the bacon slices around the roast and secure with tooth picks.
- Place the roast on the wire rack and slather the spicy herb paste over the entire pork roll.
- Roast the pork in the preheated grill until the internal temperature of the meat reaches 145℉.
- Loosely tent the roast with aluminum foil for 15 minutes before slicing.
Notes
- Rub the pork loin with a mixture of herbs and spices.
- Wrap the roast in bacon for additional flavor and moisture.
- Tie the roast for uniformity in cooking.
- Slow grilling pays off with richly flavorful and tender meat.
- Remove pork from grill when it reaches an internal temperature of 145℉.
- Rest the meat for 15 minutes to ensure juices spread evenly throughout.
Nutrition
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