Pesto-Rubbed Pork Roast with Grilled Fruit

By dette

For contrasts in color, texture, and tate, slices of slow-roasted grilled pork are served with grilled fresh stone fruits.

Ingredients

• 3-4 lbs boneless pork top loin roast (single loin)
• 1 recipe Mixed Herb Pesto, or purchased pesto
• 4-5 apricots, plums. and/or peaches, halved and pitted
• 3 tbsp balsamic vinegar

Preparation

Step 1

coat pork with 1/4 c pesto. Let stand for 15 minutes
For charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pork, fat side up on grill rack over pan. cover grill. Grill for 1-1 1/2 hours until instant read thermometer registers 145 degreese. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on grill rack over unheated burner. Grill as directed).
Meanwhile, in large bowl, toss halved amd pitted fruit with balsamic vinegar. Sprinkle with salt and pepper. Let stand 30 minutes, turning to coat occasionally,. Grill over direct heat 5-7 minutes, until tender, turning once.
Remove pork from grill. Cover and let stand for 3 minutes. Slice pork. Serve with grilled fruit. Pass remaining Mixed Herb Pesto. Makes 8 servings.

336 cal, 17 g fat, 108 g chol, 204 mg sodium 5 g carb, 1 g fiber, 7 g protein.