Savory Grilled Pork Roast
Savory Grilled Pork Roast in Schell’s FireBrick Marinade
4 lb. boneless pork loin roast, rolled and tied
5 garlic cloves, halved
12 oz. Schell’s FireBrick Lager
1/4 cup olive oil
2 tbsp. butter
1 tbsp. dried basil
2 tsp. marjoram
1 tsp. sage
1 tsp. rosemary
1-1/2 tsp. black pepper
1-1/2 tsp. salt
Cut 1" random slits in pork roast and stuff with halved garlic pieces. Place roast in a large zip lock bag. Mix the marinade ingredients in a bowl, pour into bag with the roast. Squeeze the excess air from bag, seal and refrigerate overnight. Open and enjoy another Schell’s FireBrick for yourself.
Using a charcoal grill, spread hot coals around outside edge of grill then add an additional layer of coals and you’re ready to cook. Prior to grilling the roast, drain marinade from the bag and reserve for later. Place roast with meat thermometer in a baking pan, fat side up, and set baking pan in center of grill and cover. Celebrate your culinary prowess with a cold FireBrick, and be sure to keep a small amount of water in the bottom of pan to keep the roast tender. Generously baste the roast with the marinade every 15 minutes and continue to cook until temperature reads 160 degrees to 165 degrees. Let stand 10 minutes before carving, and spoon remaining marinade over the finished pieces.
For gas grills, place pan on top rack and follow same directions.
For oven baking, set temperature to 325 degrees and follow above directions.