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Grilled Pork Roast with Fruit Compote
Nb persons: 8
Yield:
Preparation time: 15 minutes
Total time: 1 hour 25 minutes
Source: Southern Living Easy Entertaining magazine 2009
| If you prefer, ask the butcher to tie the roast for you. Perfect wine partners: DelFosse, Cabernet Framc, Virginia; Columbia Crest, Two Vines Vineyard 10 Red, Washington. | |
| 1 (4 lb.) | boneless pork loin roast, trimmed |
| kitchen string | |
| 2 tsp. | salt |
| 1 tsp. | pepper |
| 2 Tb. | chopped garlic |
| 1 Tb. | finely chopped fresh rosemary |
| 1 Tb. | chopped fresh thymer |
| 2 Tb. | olive oil |
| Fruit Compote: | |
| 16 | dried Mission figlets, quartered (or 12 dried Mission figs, coarsely chopped) |
| 1 | Granny Smith apple, diced |
| 12 | dried apricots, thinly sliced |
| 1/2 c. | seedless grapes, halved |
| 1/2 c. | chopped red onion |
| 1/2 c. | dry white wine |
| 1/2 c. | cider vinegar |
| 1 c. | sugar |
| 1/2 tsp. | salt |
| 1/2 tsp. | pepper |
1. Tie pork with kitchen string, securing at 2" 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 350-400 degrees (medium-high) heat; leave other side unlit. Place pork over lit side, and grill, covered with grill lid, 8-10 minutes on each side or until browned. Move pork ove to unlit side, and grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion registers 145-150 degrees. let stand 10 minutes before slicing.
For Fruit Compote: Combine all ingredients in a 3 qt. saucepan, and cook over medium heat, stirring occasionally, 25 minutes or until thickened and liquid is reduced by 3/4. (Mixture will continue to thicken as it cools.) Serve warm or at room temperature.
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