Bone-in roasts cook magnificently on the grill, lending loads of luscious flavor along with meaty moistness. The tangy sweetness of rhubarb, honey, and apple beautifully complement the richness of this roasted pork loin.
Nutrition per serving may change if servings are adjusted.
2 cups fresh sliced rhubarb or frozen rhubarb, thawed
1 (6 ounce) can frozen apple juice concentrate
Several drops red food coloring (optional)
2 tablespoons honey
1 (3-4 pound) pork loin center rib roast, backbone loosened
For glaze, combine rhubarb, apple juice concentrate, and food coloring (if desired), in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the rhubarb is very tender. Press the rhubarb mixture through a sieve into a small bowl, pressing out liquid with the back of a spoon; discard the pulp. Return the rhubarb liquid to the saucepan. Return to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or until the glaze is reduced to ½ cup. Remove from heat; stir in honey. Remove ¼ cup of the glaze to use for basting. Set aside the remaining glaze until ready to serve.
Meanwhile, trim fat from meat. Insert an oven-going meat thermometer into the center of the roast, making sure tip does not touch bone.
For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above the pan. Place the meat, bone side down, on grill rack over the drip pan. Cover and grill for 1¼ to 2 hours or until a thermometer registers 150°F, brushing occasionally with the ¼ cup glaze during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.) Discard the glaze after basting.
Remove the meat from the grill. Cover with foil; let stand for 15 minutes before slicing. (The meat's temperature will rise 10°F during standing.) Slice the meat. Reheat the reserved glaze and serve with the meat.