Pork Loin Roti with Apricot and Prune
- 2 1/2 Pounds Roti (stuffed and tied)
- Freshly ground black pepper
Preheat oven to 325F or prepare your grill for indirect heat
Season the roast generously with salt and pepper
Place roast on a rack in a roasting pan, place in oven, on the middle rack.
"You can also grill the roast, using indirect heat either gas or charcoal. If you are using charcoal, use about 5 pounds of coals, bank them to one side. Preheat the grill, covered. Wipe the grates with olive oil. Place roast, fat side up, on the side of the grill that has no coals underneath. Place the lid on the grill, with the vent directly over the roast.
If you are grilling with gas, place all the burners on high on high for 15 minutes to great the grates, brush grates with olive oil, turn off the middle burner, place roast fat side up on middle burner.
If you are grilling, turn roast half way through the cooking."
Cook for 45 to 60 minutes, until the internal temperature of the roast is 130F - 135F
(if cook with glaze) Brush with half of the glaze and cook for 5 minutes longer.
Remove the roast from the oven or grill. Place it on the cutting board. Cover it with foil to rest and keep warm for 15 minutes before slicing.
Slice into 1/2 - 1 inch wide pieces, remove the cooking twine as you cut the roast. (serve with remaining glaze)