Grilled Pork Roast With Fruit Compote

Grilled Pork Roast With Fruit Compote Recipe
Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
If you'd rather not mess with tying the roast, ask the butcher to do it for you.

Perfect Partner: 2005 DelFosse, Cabernet Franc, Virginia; 2005 Columbia Crest, Two Vines Vineyard 10 Red, Washington

 

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 5 Minutes
Stand: 10 Minutes

Ingredients

1 (4-lb.) boneless pork loin roast, trimmed
Kitchen string
2 teaspoons salt
1 teaspoon pepper
2 tablespoons chopped garlic
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 tablespoons olive oil

Preparation

1. Tie pork with kitchen string, securing at 2-inch intervals. Sprinkle pork with salt and pepper. Stir together garlic and next 3 ingredients. Rub over pork.

2. Light 1 side of a grill, heating to 350° to 400° (medium-high); leave other side unlit. Place pork over lit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until browned. Move pork over unlit side, and grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion registers 145° to 150°. Let stand 10 minutes before slicing. Serve with Fruit Compote.

Note:

Anne Trulock, Madison, Georgia,

September 2008
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