03 April 2016: Dear Friends, this recipe has got to be the juiciest, tastiest pork roast I have ever had!! My spouse found the recipe in a local paper and I made some changes including the use of green onions instead of shallots, and French rose wine instead of beer to make this dish gluten free. Paired with my Caesar Panzanella Salad and cooked quinoa, this was a perfect Sunday meal to kick start the week! Best, Donna:
Donna’s Grill-Braised Pork Roast with French Rose Wine Sauce
(Adapted from “Grill-Braised Pork with Shallots and Herbes de Provence”, Elizabeth Karmel, Associated Press, 30 March 2016)
Ingredients:
One 2.5 pound pork roast
Sea salt
1 bunch green onions, washed and cut in half in middle of bunch
1 Tablespoon Herbes de Provence
2 cups La Vieille Ferme rose wine
Method:
Preheat grill to 400 degrees F (medium-high heat) on one side of grill only since cooking will occur on the indirect heat side. Spray the roast on all sides with cooking oil and sprinkle with sea salt. Cover the outside of a large dutch oven with foil and arrange the green onions in a grid design on bottom of pan. Sprinkle with salt and some of the Herbes and add the wine. Place the roast on top of the onion fat side up and sprinkle with rest of Herbes.
Cover pan with lid and place on cooler side of grill. Let cook for 1 hour, then remove the lid and cook for another 30 minutes. Recover the pot and cook for 30 or more minutes or until the interior of the roast reaches at least 135 degrees F. Remove from grill and allow meat to rest in pan for 15 minutes. Then slice the roast and serve with extra sauce.
Serves 6.
Copyright 2016.
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