Prep the Pork Roast Pat the pork roast dry with paper towels. If the bones aren’t fully cleaned, use a sharp knife to scrape between each bone, removing excess meat and silver skin. This improves presentation and helps prevent burning during cooking.
Finely chop the thyme and rosemary leaves. In a small bowl, combine the herbs with the Essential Blend and brown sugar. Set aside.
Lightly coat the entire pork roast with Dijon mustard. Generously apply the herb seasoning, concentrating most of it on the top (presentation side). Let the roast rest at room temperature for 10–15 minutes so the seasoning can adhere.
Add the potatoes and green beans to a cast-iron pan or grill-safe dish. Drizzle with bacon grease, season with Essential Blend, and toss until evenly coated.
Preheat the pellet grill to 300°F. Place the vegetable pan on the lower rack. Set the pork roast on the upper rack, fat cap facing up. Insert a temperature probe into the center of the loin.
Cook for about 1½ hours, or until the internal temperature reaches 130°F.
Hot for a Crust Increase the grill temperature to 425–430°F. Continue cooking for 10–15 minutes, until the pork reaches 140°F internal temperature and develops a deep, golden crust. The vegetables will crisp slightly during this stage.
Remove the pork from the grill and let it rest for 10–15 minutes. Slice between the bones and serve alongside the potatoes and green beans.
