I made this in 2008, in the oven instead of the grill and it turned out fantastic! I can imagine just how much better this would be on the grill. (I didn't think to rate it till now.) I'm about to make it tonight but with thick pork chops. The fruit compote is just out-of-this-world-crazy good with this pork loin! I haven't been big on fruit compotes like this in the past, but it really compliments the pork. You MUST try it. Much thanks to Anne Trulock for this wonderful recipe...it is truly a keeper for us!
Grilled Pork Roast With Fruit Compote
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
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Stand: 10 Minutes
- 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
- Fruit Compote
- 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.
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