Grilled Pork Roast With Fruit Compote

Prep: 15 min.; Grill: 1 hr., 5 min.; Stand: 10 min. If you'd rather not mess with tying the roast, ask the butcher to do it for you.

Perfect Partner: 2005 DelFosse, Cabernet Franc, Virginia; 2005 Columbia Crest, Two Vines Vineyard 10 Red, Washington

Prep Time: 15 minutes
Cook Time: 1 hour(s) 5 minutes
Stand Time: 10 minutes
Yield: Makes 8 servings

Ingredients

• 1  (4-lb.) boneless pork loin roast, trimmed
• Kitchen string
• 2  teaspoons  salt
• 1  teaspoon  pepper
• 2  tablespoons  chopped garlic
• 1  tablespoon  finely chopped fresh rosemary
• 1  tablespoon  chopped fresh thyme
• 2  tablespoons  olive oil
• Fruit Compote

Preparation

1. Tie pork with kitchen string, securing at 2-inch 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° to 400° (medium-high); leave other side unlit. Place pork over lit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until browned. Move pork over unlit side, and grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion registers 145° to 150°. Let stand 10 minutes before slicing. Serve with Fruit Compote.