Grilled Pork Roast

Well, it had to happen at some point...I had to learn how to grill the simple stuff.  Two nights ago I did boneless skinless chicken breasts (and they turned out delish) and last night was a pork roast.  I didn't plan on grilling last night but my oven had other thoughts!  I turned the oven on to pre-heat and 20 minutes later (after I left it and came back) it was still in the 100's.  YIKES.  So, out to the grill I went!  This turned out so moist and yummy, it's now my new favorite way to cook it!  I basically did the same method as my oven way with the exception of some indirect heat for the last 2/3 of the cooking time.  I use a 20 minute / pound estimate for cook time and divide it into 3rds.  The first 3rd is at a high temp; the last two 3rds are at a lower / indirect heat.

Here's a pic of the pork when I first pulled it off the grill to rest:

Here's a pic of the pork after about 5 minutes of rest time (very juicy!):

Here's the meal:

Ingredients:

Olive Oil

McCormick's Cowboy Rub

Pork Loin Roast (boneless)

Directions:

Bring roast out and get to room temperature

Preheat grill for 400 degrees (all burners lit)

Drizzle a little olive oil over the roast & sprinkle both sides with McCormick's Cowboy rub.  

Grill at 400 degrees for first 1/3 of cooking time (turning 1 time during this) Turn off middle burner and keep pork in middle for indirect heat.  Grill should end up at about 350 degrees.  Continue cooking for last 2/3 of  cook time  Check roast temp - and pull out when it's about 150 degrees internal temp Take off grill and put on cutting board.  Let it rest for 5-10 minutes then serve