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Pesto-Rubbed Pork Roast with Grilled Fruit

Makes: 8 to 12 servings
Prep 20 mins Stand 15 mins Grill 1 hr
Pesto-Rubbed Pork Roast with Grilled Fruit
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
Directions

1. Coat pork with 1/4 cup of the Mixed Herb Pesto. Let stand for 15 minutes.

2. 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.)

3. 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.

4. Remove pork from grill. Cover and let stand for 3 minutes. Slice pork. Serve with grilled fruit. Pass remaining Mixed Herb Pesto.

From the Test Kitchen
  • 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.
Mixed Herb Pesto
Ingredients
  • 1/2  cup  pine nuts, toasted
  • 9  large cloves  garlic
  • 4 1/2  cups  fresh flat-leaf parsley
  • 3  cups  mixed fresh herbs (mint, basil, dill, oregano, and/or thyme)
  • 3/4  cup  freshly grated Parmesan cheese
  • 1 1/2  teaspoons  salt
  • 1 1/2  cups  olive oil
Directions

1. In a food processor combine pine nuts, garlic, parsley, herbs, cheese, and salt. Pulse a few times to chop and combine. With processor running, slowly pour oil through feed tube. Process until well blended. Spoon pesto into an airtight container. Seal and refrigerate for up to 1 week or freeze for up to 6 months.

Nutrition Facts (Pesto-Rubbed Pork Roast with Grilled Fruit)
  • Servings Per Recipe 8,
  • cal. (kcal) 336,
  • Fat, total (g) 17,
  • chol. (mg) 108,
  • sat. fat (g) 3,
  • carb. (g) 5,
  • Monounsaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 37,
  • vit. A (IU) 632,
  • vit. C (mg) 7,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 204,
  • Potassium (mg) 609,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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