Grilled Pork Loin with Roasted Harvest Vegetables

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Recipe type: Main Dish
  • (1) 3-4lb boneless pork loin
  • 1 tbsp grapeseed oil
  • 3 garlic cloves, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 cup organic farro
  • 3 cups vegetable stock
  • 1/2 tsp salt
  • 2 cups brussel sprouts, halved
  • 1 yellow onion, quartered
  • 2-3 plums, sliced
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  1. Prep the grilled pork loin. In a small mixing bowl, combine the chopped rosemary, oil and minced garlic. Rub mixture all over the pork loin and sprinkle with salt and pepper. Let stand at room temperature for 30 minutes. 
  2. While the pork loin is marinating, rinse and drain farro. Place in a pot and add salt and enough stock to cover (about 3 cups). Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water.
  3. Prepare your grill to medium-high heat, approximately 400-425°F. Place pork on grill, fat side down, while covered and turn every 10 minutes for about 50-60 minutes until the internal temperature (at the thickest part) reaches 145°F. Remove from grill, let rest for at least 10 minutes before carving and serving. 
  4. During the grill time, prepare the harvest fruits and vegetables. Pre-heat oven to 400° and line a baking sheet with parchment paper. Trim the brussel sprouts and place in a mixing bowl with the onion quarters. Drizzle with olive oil, sea salt and fresh ground pepper. Roast for 45 minutes until crispy.
  5. Once ready to serve, place a bed farro topped with the grilled pork loin slices and add the roasted brussel sprouts, onion and sliced plums. Garnish with rosemary. Pour a glass of Vintner's Reserve Pinot Noir and enjoy!