Vineyard Kitchen
Serves 4 to 6
At the top of the loin, and the end of the shoulder, you’ll find a succulent cut for grilling or roasting called the Country Rib Roast. Not quite loin, not quite shoulder, it’s just the right size for a small dinner. Grilling over indirect heat, yields a juicy, smoked, kissed roast. Paired with Grilled Nectarines it’s the perfect partner for the luscious, stone fruit-scented Pinot Gris.
- 2 – 3 pound Pork Country Rib Roast
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
1. Remove the roast from the refrigerator and let it rest at room temperature for 30 minutes. Rub lightly with olive oil and season with salt and pepper.
2. Heat the grill to medium hot.
3. Brown the roast slowly on all sides for about 15-20 minutes over direct heat.
4. After browning move the roast to the side, place rib side down, cover and cook over indirect heat for 1 1/4 to 1 1/2 hours until the internal temperature reads 150 degrees F. Check the roast every 20 minutes and turn if necessary to cook evenly.
5. Remove the roast from the grill and set it on a board. Lightly cover with foil and let it rest for 20 minutes before slicing.
6. Slice the eye of the roast off the bone and then slice thinly. Cut through the ribs to separate and serve to the side. Serve with the grilled nectarines.
Grilled Nectarines
- 4 stone-free nectarines, halved with stone removed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Freshly ground black pepper
1. Heat the grill to medium high heat.
2. Toss the nectarines with the olive oil, sugar, 1/2 teaspoon salt and a few grinds of black pepper.
3. Place the fruit cut side down on the grill. Grill for 5 minutes until caramelized with distinct grill marks. Turn the nectarines over and grill on the skin for 5 to 6 minutes until the skin is caramelized and the fruit is beginning to soften but still maintains its shape.
4. Remove the nectarines from the grill and place in a bowl. Tightly cover with aluminum foil to keep warm and reserve.
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