Plum-glazed Barbecued Pork Roast

By tunes

The port wine-plum glaze makes this very tasty.

Ingredients

• 6 plums,about 2lbs.,divided
• 1/4 cup packed light brown sugar
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground all-spice
• 1/8 tsp. cayenne pepper
• 5 lb. bone-in pork loin roast
• 1 .tbsp. oil,preferably canola
• 1/3 cup port wine
• 1 shallot, minced
• 1/3 cup plum preserves

Details

Servings 8

Preparation

Step 1

Prepare grill for indirect cooking. Peel,pit and finely chop 2 plums;reserve. Combine next 6 ingredients. Rub roast with 2 tbsp. spice mixture.
Grill over direct heat, turning once, until browned,2 minutes per side; transfer to indirect heat; Cover,cook,bone-side down,until meat thermometer inserted in the thickess part of roast registers 155*F, about 1 hour and 50 minutes, brushing with glaze several times during last 15 to 20 minutes of cooking time.Let roast stand 10 minutes before carving.Meanwhile, for glaze, in pot heat oil over medium-high heat. Add shallot;cook until just tender,2 minutes.Add port; cook 1 minute. Sir in preserves, reserved chopped plums, and remaining spice mixture. Over high heat,bring to a boil. Reduce heat to medium-low; cook,stirring occasionally, until reduced to 1 cup,30 minutes. Reserve 2 tbsp. glaze. Quarter remaining plums. While pork is standing, place plums over direct heat, skin-side up: grill, turning once, 1 minute per side.Transfer to indiect heat, skin side down; brush with reserved glaze. Cook 5 to 10 minutes until tender. Serve pork with plums.