The onset of fall never fails to skew our appetite to great pork dishes. But, we are so reluctant to let go of summer grilling, we look for that one last grand hurrah of the cooking-outdoors season.
Here’s a menu that will usher you gently into the changing seasons in the most delicious way. And, it’s designed to give you the option of cooking everything on the grill.
Why would you want to cook everything on the grill? Because everything tastes better when it’s been grilled!
Each dish in this menu is simply prepared, yet yields such rich, smoky flavors. That gives you the option of adding sauces, condiments, and toppings of your choosing or enjoying their unadorned simplicity.
This menu featuring apples, potatoes, eggplant, and squash showcase the flavors of autumn and are natural pairings with a golden brown grill-roasted pork roast.
Grill-Roasted Rack Roast of Pork
Ingredients
1 (3 lb.) Rack Roast of Pork
Extra virgin olive oil
Sea or kosher salt
Freshly ground pepper
Dry rub (optional)
Directions
- Set up your grill for indirect cooking.
- Brush the roast all over with olive oil, and then sprinkle liberally with salt and pepper. (Optional: If you want to use a dry rub, apply it now.)
- On the grill, sear all sides of the roast over high/direct heat, about 3 minutes per side.
- Move the roast to the indirect side of the grill, fat side up, and roast the pork for about 30-40 minutes per pound until an instant-read thermometer registers an internal temperature of 155oF degrees.
- Remove from heat and let rest about 10-15 minutes. The internal temperature should rise to about 160oF. Slice and serve.
Grilled Eggplant
Ingredients
Eggplant, cut into slices about 1/2 to 3/4″ thick
Extra virgin olive oil or grapeseed oil
Salt
Freshly ground pepper
Directions
It is entirely your preference whether to peel the eggplant or leave the skin on. If using Japanese eggplant, slice in half lengthwise.
- Brush each side of the eggplant slices with oil and sprinkle with salt and pepper to taste.
- If using a charcoal grill, set it up for indirect heat cooking. If using a gas grill turn it up to medium-high.
- Place the eggplant slices directly over the hot coals and grill until lightly browned and marked, about 2 minutes.
- Move to the warm side of the grill and let grill-roast for another 6-8 minutes.
Grill-Roasted Potatoes
Ingredients
1 lb. baby potatoes (red, white, Dutch yellow, Yukon Gold, fingerling, etc.)
Extra virgin olive oil
Salt
Fresh-ground pepper
Directions
- Place the potatoes in a large mixing bowl. Add olive oil, salt, and pepper, and stir gently to coat.
- If using a charcoal grill, set it up for indirect heat cooking. If using a gas grill turn it up to medium-high.
- Place a shallow aluminum pan or grill wok on the grill grate and add the potatoes.
- Grill roast for 35-40 minutes until the potatoes are tender and easily pierced with a fork or knife. Shake the pan occasionally to prevent sticking.
Grilled Apples
Ingredients
2-3 apples (Granny Smith, Fuji, Crispin, etc.), cored and cut into ½-inch slices
1/2 stick unsalted butter or flavored compound butter such as cinnamon butter or maple butter
1/2 cup dark brown sugar
Directions
- In a small saucepan over medium heat, combine the butter and brown sugar until melted and stir until smooth.
- Brush one side of the apple slices to coat with the butter-sugar mixture.
- Pre-heat your grill to medium.
- Place the apple slices on the grill butter-sugar side down. Then brush the facing side with the butter-sugar mix.
- Grill for 2-3 minutes per side.
Grill-Roasted Acorn Squash
Ingredients
1 acorn squash, cut in half with the seeds removed
1/4 cup unsalted butter
1/4 cup dark brown sugar
1/4 cup orange juice
Directions
- In a small saucepan over medium heat, combine the butter, brown sugar, and orange juice until melted and stir until smooth.
- Poke the flesh of the squash with a fork or knife tip making sure to penetrate the flesh, but not so deep as to pierce the skin.
- Brush the cut surfaces of the squash with the butter-sugar-juice glaze.
- If using a charcoal grill, set it up for indirect heat cooking. If using a gas grill turn it up to medium-high.
- Place the squash cut side down on the grill over direct heat and grill for 2-3 minutes.
- Turn the squash over and move to the indirect side of the grill. Brush again with the mixture and pour a couple of tablespoons of the mixture into the center of the squash.
- Grill roast for about 45 minutes, or until the squash is tender and easily pierced with a fork or knife. Occasionally baste the squash with the glaze from the center well.
Have you ever grilled a pork roast? What sauces or toppings would you choose to customize this menu? What’s your favorite thing to grill as the season starts to change to fall?
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