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!
Serves 8
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
Fruit Compote
- 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.
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
