Ingredients

2 tbsp (25 mL) olive or vegetable oil 1 clove garlic, minced 1/2 tsp (2 mL) dried thyme leaves A pinch each of salt and pepper (approx) 3 ib (1.5 kg) boneless Ontario Pork loin roast (centre cut) 2 tbsp (25 mL) each of Dijon mustard and maple syrup 6 medium Ontario potatoes, about 1-1/2 lbs (750 g) Rhubarb Apple Chutney (recipe follows) Rhubarb Apple Chutney: 2 cups (500 mL) chopped Ontario Rhubarb (about 8 oz/250 g) 1 small Ontario Onion, diced 1 small Ontario Apple, peeled and diced 1/4 cup (50 mL) packed brown sugar 1/4 cup (50 mL) apple cider vinegar 1/2 tsp (2 mL) ground cumin 1/4 tsp (1 mL) each of salt, dired thyme and dry mustard A pinch of pepper

Description

Combine 1 Tbsp (15 ML) Oil, Garlic, Thyme, Salt And Pepper; Rub All Over Pork. Cook Roast On Greased Grill Over Indirect Medium Heat Until Internal Temperature Reaches 155°F (70°C) On Meat Thermometer, About 1-1/2 Hours. During Last 20 Minutes Of Cookin

View Full Recipe