Grilled Pork Roast with Fruit Compote

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If you prefer, ask the butcher to tie the roast for you. Perfect wine partners: DelFosse, Cabernet Framc, Virginia; Columbia Crest, Two Vines Vineyard 10 Red, Washington.

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  • 8

Ingredients

  • Fruit Compote:
  • 1 (4 lb.) boneless pork loin roast, trimmed
  • kitchen string
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 Tb. chopped garlic
  • 1 Tb. finely chopped fresh rosemary
  • 1 Tb. chopped fresh thymer
  • 2 Tb. olive oil
  • 16 dried Mission figlets, quartered (or 12 dried Mission figs, coarsely chopped)
  • 1 Granny Smith apple, diced
  • 12 dried apricots, thinly sliced
  • 1/2 c. seedless grapes, halved
  • 1/2 c. chopped red onion
  • 1/2 c. dry white wine
  • 1/2 c. cider vinegar
  • 1 c. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Preparation

Step 1

1. Tie pork with kitchen string, securing at 2" intervals. Sprinkle pork with salt and pepper. Stir together garlic and next 3 ingredients. Rub over pork.

2. Light 1 side of a grill, heating to 350-400 degrees (medium-high) heat; leave other side unlit. Place pork over lit side, and grill, covered with grill lid, 8-10 minutes on each side or until browned. Move pork ove to unlit side, and grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion registers 145-150 degrees. let stand 10 minutes before slicing.


For Fruit Compote: Combine all ingredients in a 3 qt. saucepan, and cook over medium heat, stirring occasionally, 25 minutes or until thickened and liquid is reduced by 3/4. (Mixture will continue to thicken as it cools.) Serve warm or at room temperature.

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