Barbecue Pork with Cherry Sauce
Serves 8, Prep and Cook 1 hour, 15 mins
1 tblsp olive oil 2 cloves garlic, crushed 1½ tblsps chopped fresh
rosemary 2kg rindless pork loin, rolled
and tied Fresh rosemary sprig, to garnish
CHERRY SAUCE ½ cup redcurrant jelly ½ cup orange juice 1 chicken stock cube (10g),
crumbled 2 tblsps wholegrain mustard 1 cup frozen pitted cherries
1 Combine oil, garlic and chopped rosemary in a large bowl. Mix well. Add pork. Rub evenly to coat. Season with salt and pepper. 2 Heat an oiled large barbecue grill plate over a medium to high heat. Add pork. Cook, turning occasionally, for about 8 minutes, or until browned all over. 3 Reduce heat to medium to low (170C to 180C on barbecue thermometer). Close lid. Cook, turning pork twice, for about 55 minutes, or until juices run clear when pierced with a small, sharp knife. Remove. Rest, loosely covered with foil for 5 minutes. 4 Meanwhile, make sauce. Combine jelly, juice, stock cube, mustard and ½ cup water in a medium saucepan. Whisk over a medium to high heat until combined. Bring to boil. Gently boil for about 15 minutes, or until slightly thickened. Add cherries. Gently boil for a further 5 minutes, or until thickened. Remove from heat. 5 Transfer pork to a platter. Cut into slices. Spoon over sauce. Garnish with rosemary sprig.