Not something you’d usually think of cooking on the grill, this works well and small roasts are quick enough to cook that there’s no reason not to take them outside.
- 3 pound (or so) pork roast
- 4 yukon gold potatoes
- 1 large white (or yellow) onion
- 1 head garlic
- salt & pepper to season
- Toss the roast onto the hottest part of the grill, and rotate it to sear the outside. Needs just a couple minutes per side, seasoning lightly with salt and pepper each time you turn it.
- Ready a piece of aluminum foil, about two feet long.
- While the roast is searing, slice the potatoes into ½″ slices, and place them on one end of the foil.
- Slice the onion into thin slices, dropping them on top of the potatoes.
- Mash up the entire head of garlic, throwing the slightly broken cloves on top of the potatoes and onions.
- Sprinkle a little salt and pepper over the potatoes and onions.
- Place the roast on top of the potatoes and onions, and roll it up in the foil, trying to keep a layer of potatoes between the foil and the roast, all the way around.
- Seal the foil up as best you can. You don’t want any of the tasty juices to escape if you can help it.
- Place the foil package on the cooler end of the grill, and close the lid. You’re roasting, so you want to avoid opening the grill more than absolutely necessary.
- Rotate the foil package about every 15 minutes. After the first 15, you can place a meat thermometer into one end of the roast (right through the foil) to monitor the temperature.
- When the roast reaches 145-150°F, pull it from the grill, and rest it on a heat-proof cutting board, keeping the foil and thermometer in place. Get your plates ready at this point.
- When the roast reaches 155-160°F, open the foil, place the roast on a cutting board, and plate the potatoes. They should have absorbed most of the juices, but any leftover juice can be set aside for use with any leftovers. If the potatoes are a little stuck to the foil, just peel them loose as best you can. Some of them will get a little broken, and that’s okay.
- Slice the roast, placing slices on top of the potatoes.
Preparation time: 10 minutes
Cooking time: about 20-25 minutes per pound
The leftovers from this will make pretty tasty sandwiches the next day, too. The small amount of juice that didn’t get absorbed by the potatoes will keep the roast from drying out in the fridge overnight.