Herb-Truffle Pork Loin Roast

By Derrick Riches

This is not only a fantastic dish to prepare for special occasions,
but costs much less than a beef rib roast.  So, if you're looking
for a delicious, yet economical alternative for a large gathering,
this pork roast is sure to please.

Prep Time: 25 minutes

Cook Time: 3 hours

Total Time: 3 hours, 25 minutes

Yield: 10 servings

Ingredients:

• 1 10 bone, pork loin roast
• 3/4 cup unsalted butter
• 1/3 cup fresh tarragon leaves
• 2 tablespoons fresh marjoram
• 1 teaspoon olive oil
• 1 tablespoon fresh thyme
• 1 1/2 tablespoons white wine vinegar
• 3 cloves garlic, minced
• 1 tablespoon dried truffle pieces, finely chopped
• 1 teaspoon honey or agave syrup
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Preparation:

Brine pork roast for 2-3 hours.  Wash well in tepid water and pat dry.  There is no need to 
add salt to the recipe, since the brine solution takes care it.  Preheat charcoal grill for indirect cooking.
In food processor, add room temperature butter and remaining ingredients. Pulse until mixture 
is well combined. The herbs will be well minced, but should not be completely pureed. Spread 
all of the butter-herb mixture onto meat, avoiding contact with the bones.  Place roast onto 
grill and cook indirectly for 2 1/2 to 3 hours, or until internal temperature reaches between 
160-165 degrees in the thickest part of roast.  Remove from roast from heat and let rest for 
5-7 minutes.  Carve roast by cutting between the bones and serve with mashed or twice 
baked potatoes and other favorite sides.

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