Rating: 5 stars
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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

Anne Trulock, Madison, Georgia
Recipe by Southern Living September 2008

Gallery

Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
stand:
10 mins
total:
1 hr 30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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