Grilled Pork Roast with Fruit Compote – Thanksgiving on the Grill

Why have the same old Thanksgiving dinner when you can try something new and exciting? This year, ditch the turkey and go for something different – Grilled Pork Roast with Fruit Compote. This delicious dish is perfect for those who want to mix things up and add excitement to their holiday menu.

The pork roast is flavored with various herbs and spices, making it a savory and tantalizing main course. The fruit compote is the perfect complement to the pork, adding sweetness and sourness that take this dish to the next level.

Bringing earthy and seasonal balance, the pork roast is seasoned with 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.

Let's face it; a turkey will still be on the table, so whether you're looking for an alternative to traditional Thanksgiving fare or want to mix things up, Grilled Pork Roast with Fruit Compote is a perfect choice. Give thanks this year by trying something new – your taste buds will be glad you did!

Serves 2-4

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 the following three ingredients and rub over pork.
  2. Light 1 side of a grill, heating to 350° to 400° (medium-high); leave the other side unlit. Place the pork over the lit side of the grill, close the lid, and cook for 8 to 10 minutes on each side or until browned. Move pork over the unlit side, and grill, covered with grill lid, for 45 minutes or until a meat thermometer inserted into the thickest portion registers 145° to 150°. Let stand for 10 minutes before slicing. Serve with Fruit Compote.

Fruit Compote

  1. Combine all ingredients in a 3-quart saucepan and cook over medium heat, occasionally stirring for 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