Ingredients
1 boneless pork loin roast (3 pounds)1/4 cup Dijon mustard4 garlic cloves, minced1/3 cup minced chives1/4 cup minced fresh sage or 4 teaspoons rubbed sage2 tablespoons minced fresh thyme or 2 teaspoons dried thyme1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed2-3/4 teaspoons pepper, divided1 teaspoon salt, divided1 tablespoon olive oil
Preparation
Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap.
Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper.
Lightly oil grill rack and prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat (or bake, uncovered, at 350°) for 1 hour.
Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.
