Chili Honey Pork Roast

Main Dish

Pork Recipes

Here is a great pork barbecue recipe - Chili Honey Pork Roast. This main dish pairs with red and white wines. Red wines include: Barbera, Carmenere, Chianti, Grenache, Malbec, Pinot Noir, Red Burgundy, and Sangiovese. White wines include: Chardonnay, Gruner Veltliner, Pinot Gris, Riesling Dry, Viognier and White Burgundy. Enjoy! #pork #chardonnay #Malbec @chefvivant

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Chili Honey Pork Roast
Chili Honey Pork Roast
Prep Time 20 minutes
Cook Time 85 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 85 minutes
Servings
servings
Ingredients
Chili Honey Pork Roast
Instructions
  1. To make glaze, combine honey, chili and lemon zest. Brush the surface of the meat generously with glaze. Refrigerate, covered, until ready to use. Let stand at room temperature 20 minutes before cooking.
  2. Place potato wedges in a foil tray. Mix lemon pepper, garlic, oil and water together. Pour over potatoes.
  3. Cut the radicchio in half lengthwise. Cut each half into 3 wedges. Insert a small bamboo skewer from center of outside edge to center of thin wedge edge to keep the wedges from falling apart.
At the barbecue:
  1. Prepare covered barbecue for indirect-heat cooking, charcoal to medium high and gas to high turned down to medium when food is placed in.
  2. Place the roast on the well-oiled grill over a drip tray. Place the potatoes next to the roast over indirect heat. Brush roast with glaze, close cover and cook for 60 minutes.
  3. Move the tray of potatoes over direct heat and turn the potatoes. Brush the roast again with glaze, close hood and continue to cook for 1 hour, brushing the roast with glaze every 15 minutes.
  4. When potatoes are browned, remove and keep hot. Roast is cooked when juices run clear when pricked with a skewer, or internal temperature on a meat thermometer is about 155°F/68°C for medium-well done. Remove roast to a platter. Let rest for 15 minutes.
  5. Reheat the potatoes. Brush both sides of the radicchio wedges with the marinade and grill over direct heat for 3-5 minutes, brushing with glaze. Serve with roast and potatoes.
Recipe Notes

Pairs with red and white wines. Red wines include: Barbera, Carmenere, Chianti, Grenache, Malbec, Pinot Noir, Red Burgundy, and Sangiovese. White wines include: Chardonnay, Gruner Veltliner, Pinot Gris, Riesling Dry, Viognier and White Burgundy.

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