Roasted pork with spices on wooden board

Grilled Pork Roast with Fruit Compote – Thankful It’s Thanksgiving! Series

Thanksgiving dinner is usually about the turkey. But what if you don’t want turkey? Here is a wonderful alternative to your traditional Thanksgiving menu (or addition because face it, there’s still going to be turkey on the table). Grilled Pork Roast with Fruit Compote, an herb-spiced pork roast that is complimented by the sweet and sour fruit compote – a fitting addition to the Thankful It’s Thanksgiving Series.

Bringing earthy and seasonal balance, the pork roast is seasoned by a rub of fresh rosemary, thyme, garlic, and olive oil. It is seared and browned for 8-10 minutes, then finished over indirect heat. The fruit compote adds the aromas and flavors of harvest time making it the perfect addition to Thanksgiving Day. So fire up the grill, enjoy the time with family and friends, and be thankful it’s Thanksgiving!

Grilled Pork Roast with Fruit Compote 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

  • 16 dried Mission figlets, quartered*
  • 1 Granny Smith apple, diced
  • 12 dried apricots, thinly sliced
  • 1/2 cup seedless red grapes, halved
  • 1/2 cup chopped red onion
  • 1/2 cup dry white wine
  • 1/2 cup cider vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Grilled Pork Roast with Fruit Compote Directions

  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.

Fruit Compote

  1. Combine all ingredients in a 3-qt. saucepan and cook over medium heat, stirring occasionally, 25 minutes, or until thickened and the liquid is reduced by three-fourths. (Mixture will continue to thicken as it cools.) Serve warm or at room temperature.

*12 dried Mission figs, coarsely chopped, may be substituted.

Taken from


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