Grilled Pork Roast with Fruit Compote
November is here, and Thanksgiving is just a few weeks away, bringing up the annual topic: How will we do the turkey this year? Here's a novel idea; ditch the turkey! Here is a fantastic alternative to your typical Thanksgiving dinner, or an addition, since we all know there'll still be turkey on the table; Grilled Pork Roast with Fruit Compote. A herb-spiced pork roast complemented by the sweet and sour fruit compote is an ideal headliner for your Thanksgiving feast.
The pork roast is seasoned with a mix of fresh rosemary, thyme, garlic, and olive oil for a more rustic flavor. It's seared and browned for 8-10 minutes before being finished over indirect heat. The fruit compote offers the scents and tastes of fall, making it an ideal complement to your Thanksgiving Day dinner. Prepare a festive meal on the barbecue with your favorite people. Happy Thanksgiving to you all, and may your day be filled with family, food, friends, and joy!
Grilled Pork Roast with Fruit Compote 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
- 16 dried Mission figlets, quartered
- 1 Granny Smith apple, diced
- 12 dried apricots, thinly sliced
- 1/2 cup seedless red grapes, halved
- 1/2 cup chopped red onion
- 1/2 cup dry white wine
- 1/2 cup cider vinegar
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Grilled Pork Roast with Fruit Compote Directions
- Tie pork with kitchen string, securing at 2-inch intervals. Sprinkle pork with salt and pepper. Stir together garlic and the following three ingredients. Rub over pork.
- Light 1 side of a grill, heating to 350° to 400° (medium-high); leave the other side unlit. Place pork over the lit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until browned. Move pork over the 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.
- Combine all ingredients in a 3-qt. saucepan and cook over medium heat, occasionally stirring, 25 minutes, or until thickened and the liquid is reduced by three-fourths. (Mixture will continue to thicken as it cools.) Serve warm or at room temperature.
*12 dried Mission figs, coarsely chopped, may be substituted.
Taken from MyRecipes.com http://www.myrecipes.com/recipe/grilled-pork-roast-with-fruit-compote