Pesto-Rubbed Pork Roast with Grilled Fruit

By chris5863

Ingredients

• 3 - 4 pounds boneless pork top loin roast (single loin)
• 1 recipe Mixed Herb Pesto
• 4 - 5 apricots, plums, and/or peaches, halved and pitted
• 3 tablespoons balsamic vinegar
• Salt
• Ground black pepper

Preparation

Step 1

Coat pork with 1/4 cup of the Mixed Herb Pesto. Let stand for 15 minutes.
For a 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 pork for 1 to 1-1/2 hours or until an instant-read thermometer registers 145 degrees F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on grill rack over burner that is off. Grill as directed.)
Meanwhile, in a large bowl toss fruit with balsamic vinegar. Sprinkle with salt and pepper to taste. Let stand for 30 minutes, turning to coat occasionally. Grill over direct heat for 5 to 7 minutes or 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.