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Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine Photo by: Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

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

 

Southern Living SEPTEMBER 2008

  • Yield: Makes 8 servings
  • Cook time:1 Hour, 5 Minutes
  • Prep time:15 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
  • Fruit Compote

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.

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Grilled Pork Roast With Fruit Compote recipe

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