Subj : BH&G 2130
To   : ALL
From : DAVE DRUM
Date : Wed Mar 17 2021 16:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pesto-Rubbed Pork Roast w/Grilled Fruit
 Categories: Five, Pork, Fruits, Marinades
      Yield: 10 Servings
 
      4 lb Boneless pork top loin
           - roast
           Mixed Herb Pesto; separate
           - recipe
      5    Apricots, plums, and/or
           - peaches; halved, pitted
      3 tb Balsamic vinegar
           Salt & ground black pepper
 
  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. (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.
  
  * GRILLED FRUIT Cooking fruit on a grill caramelizes the
  natural sugars while the fruit softens and becomes even
  juicer. Chunks or halves of fruit, marked from the grill,
  are savory companions to grilled meat. For grilling,
  select firm rather than overripe stone fruits (such as
  apricots, plums, and peaches) to hold their shape on the
  hot grill.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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