Hands-on Time
45 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 8 servings
Photo: Alison Miksch; Styling: Caroline M. Cunningham

How to Make It

Step 1

Cut roast into 8 (2-inch-thick) slices, reserving end pieces for another use. Stir together salt, pepper, and rosemary in a small bowl. Rub each pork slice with 1/2 tsp. olive oil, and sprinkle with salt mixture, pressing to adhere. Wrap 1 bacon slice around edge of each pork slice, and secure with a wooden pick. Let pork stand at room temperature 30 minutes.

Step 2

Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit.

Step 3

Place pork slices over unlit side, and grill, covered with grill lid, 8 to 9 minutes on each side. Transfer pork to lit side, and grill, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 145° or to desired degree of doneness. Let stand 5 minutes. Serve with warm Cherry-Plum Sauce.

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