Grilled Pork Roast Perfect For Delicious Holiday Gatherings

The holidays are characterized by special times with family and loads of delicious food. Instead of serving turkey, ham, or beef tenderloin this year, prepare “the other white meat.” Pork is a healthy alternative to most holiday entrees and this recipe gives you an excuse to fire up the grill and stay outside to enjoy the holiday decorations. With your spouse inside preparing the accompanying compote, the holiday dinner will be served on time and without any stress.

Grilled Pork Roast Ingredients:

  • 4-pound boneless pork loin roast, trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped finely
  • 2 teaspoons salt
  • Fruit compote (recipe below)
  • 1 teaspoon pepper
  • Kitchen string
  • Small bowl
  • Meat thermometer

Step 1: Secure the pork roast at 2-inch intervals by tying the kitchen string around it. Sprinkle salt and pepper onto the roast.

Step 2: Stir the garlic, thyme, rosemary, and olive oil together in the small bowl. Rub this mixture over the roast.

Step 3: Adjust the temperature of coals on one side of the grill to achieve medium-high heat. Put the roast on the grill grate on the lit side. Grill until completely browned, approximately 8 to 10 minutes per side.

Step 4: Move the roast to the unlit side of the grill and cook for 45 minutes or until the meat thermometer reads 145 to 150 degrees when inserted in the thickest portion of the meat.

Step 5: Let the roast sit for 10 minutes prior to slicing. During this time, prepare the fruit compote per the recipe below.

Fruit Compote Ingredients:

  • 16 dried figs, chopped coarsely
  • 12 dried apricots, sliced thinly
  • 1 Granny Smith apple, diced
  • 1 cup sugar
  • ½ cup cider vinegar
  • ½ cup dry white wine
  • ½ cup red onion, chopped
  • ½ cup seedless red grapes, halved
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 3-quart saucepan

Combine the ingredients in the saucepan and cook, stirring occasionally, on medium heat until mixture has thickened and 3/4 liquid reduction is achieved. Cook time should be approximately 25 minutes because mixture will continue thickening as it cools. Serve compote while still warm or after it has reached room temperature.

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