Reverse sear a pork roast. Rub it with Greek seasoning and spices, then stuff it with seasoned feta cheese. Grill it over fresh rosemary. It’s a real show-stopper.
This dish is perfect for special occasions or a luxurious weekend meal. It combines the rustic charm of grilling with the elegance of refined seasoning and cheese stuffing. Pair it with roasted vegetables or a fresh salad to complete the meal, and enjoy the compliments from your guests as they savor each flavorful bite.
The reverse sear method is a culinary technique that involves slowly cooking the meat at a low temperature before finishing it off with a high-heat sear. This method ensures that the meat cooks evenly, retaining its moisture and developing a beautiful crust. It differs from the sous vide method because it is dry. When you sous vide, unless the meat is dried before it goes on the grill, it will boil instead of caramelize.
Essential Equipment for the Roast
We use a *rack over a parchment paper-lined *half sheet pan to keep the air flowing around the roast so it cooks evenly. The rack also keeps the roast from cooking in its own fat, so there is a nice crust all around the meat. We use *parchment paper for easy clean-up. If you don’t have a sheet pan with a rack, you could use crumbled foil under the roast. The point is the roast has to be exposed to as much air as possible.
Choosing a *cast iron grill is crucial for achieving the perfect sear. Cast iron is renowned for its heat retention, making it ideal for creating a crust that seals in the pork’s natural juices. The rosemary sprigs also provide a natural, aromatic barrier between the pork and the grill, preventing sticking and enhancing the overall flavor profile.
Seasoning the Roast
For this pork roast, the Greek seasoning complements the rich, savory taste of the pork. Stuffing the roast with seasoned feta cheese adds a tangy surprise to every bite. Searing the roast over fresh rosemary sprigs gives it even more flavor.
As the pork roast slowly cooks, the Greek seasoning permeates the meat. The seasoned feta cheese inside melts slightly, its tangy flavor balancing the savory Greek spices and the rich pork. This combination of flavors and textures creates a gourmet dish that is both sophisticated and comforting.
One key element that elevates this dish is the use of fresh rosemary sprigs on a cast iron grill. Rosemary is a robust herb that pairs beautifully with pork, adding a fragrant, pine-like aroma and a hint of earthy flavor. When the pork roast is grilled over these rosemary sprigs, the heat releases the essential oils from the rosemary, infusing the meat with its fragrance and taste.
You may have rosemary growing in your garden, or if you have a nice neighbor, you would ask them to share a few sprigs. Otherwise, fresh rosemary sprigs should be in the produce section of your market.
Making the Roast Outdoors
Don’t feel that you have to make this wonderful roast indoors. It can easily go out to the grill. There are two ways you can do this:
- Cook the roast on the grill in indirect heat, covered, until it reaches 137℉ / 58℃. Then, put the rosemary on direct heat and sear the roast from there.
- Cook the roast in the oven until it reaches 137℉ / 58℃. Then, take it outside and sear it over the rosemary directly on the grill.
What to Serve with Reverse Sear Pork Roast
The roast is rich, so it needs something slightly sweet or acidic to accompany it. Cider-glazed Brussels sprouts are a good fit, as are steamed broccoli with lemon butter, BBQ chips, risotto, and a green salad.
Reverse Sear Pork Roast with Greek Seasoning Rub Recipe
Email Me the Recipe
Reverse Sear Pork Roast with Greek Seasoning Rub
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 3 pounds Pork loin
Filling
- ¼ cup Feta cheese
- 1 teaspoon Oregano
- ½ teaspoon Mint
- ½ teaspoon Black pepper
- 1 teaspoon Lemon juice
Rub
- 2 tablespoon Oregano
- 1 tablespoons Mint
- 1 teaspoon Lemon peel
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- 1 teaspoon Salt
Grill
- 1 teaspoon *Olive oil
- 10 Rosemary sprigs
Instructions
- Mise en place.
- 3 pounds Pork loinRemove excess fat from the roast and cut it on the side, not all the way through. Lay the roast out like a butterfly.
- 1/4 cup Feta cheese, 1 teaspoon Oregano, 1/2 teaspoon Mint, 1/2 teaspoon Black pepper, 1 teaspoon Lemon juiceMix the ingredients for the filling.
- Put the filling on the roast.
- Fold the roast over the filling.
- Secure the roast with butcher's twine
- 2 tablespoon Oregano, 1 tablespoons Mint, 1 teaspoon Lemon peel, 1 teaspoon Garlic powder, 1 teaspoon Black pepper, 1 teaspoon SaltMix the ingredients for the rub.
- Then, put the rub on a paper plate and roll the roast on it to coat it.
- Put the roast on the rack of a parchment paper-lined sheet pan.
- Put the thermometer in the roast and set the thermometer to 137 °F (58 °C) degrees.
- Set the oven to 225 °F (107 °C) and add the roast. Roast for 2 hours or until it reaches 135 °F (57 °C).
- At the last 10 to 15 minutes, soak the rosemary sprigs in water.
- Take the roast out of the oven and set it aside. Heat the cast iron to at least 500 degrees. Remove the butcher's twine from the roast.
- 1 teaspoon Olive oil, 10 Rosemary sprigsSpray the grill with olive oil. Put the wet rosemary on the grill. Let it sit for a few seconds or until it starts to steam.
- Put the roast on the steaming rosemary, bottom side down. Leave it on the grill for 1 minute, then flip it and let it cook on the other side for another minute.
- Remove the roast from the grill.
- Put the rosemary on a serving platter. Slice the roast and put it on top of the rosemary.
- Enjoy!
I made this for our 4th of July dinner. We loved it. It was easy to make. I’m sorry I didn’t get a larger roast as I’m sure leftovers would have been really good. Next time!