Ingredients:

• 1 Ontario bone-in pork loin roast (about 2 1/2 lb/1.25 kg)
• 1 tbsp (15 mL) extra-virgin olive oil
• 1 tbsp (15 mL) chopped fresh rosemary
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) each salt and pepper

• 2 tbsp (30 mL) extra virgin olive oil
• 1 shallot, minced
• 2 tbsp (30 mL) packed brown sugar
• 1/2 cup (125 mL) red wine (such as pinot noir or gamay noir)
• 1 1/2 cups (375 mL) halved pitted black cherries (fresh or frozen)
• 2 tsp (10 mL) cornstarch
• 1 tbsp (15 mL) water
• 1 tbsp (15 mL) chopped fresh parsley

Cooking Instructions:

1. Trim any excess fat away from bones on roast. Rub roast with oil and sprinkle with rosemary, garlic, salt and pepper; pressing in as necessary to stick to pork.
2. Preheat grill to medium high heat. Sear pork roast on all sides and turn off one side of the grill (or if you have multiple burners, turn off the centre burners) and place roast on unlit side of the grill.) Close lid and try to keep temperature of the grill to around 325ºF (160ºC). Grill, turning roast occasionally for about 1 1/2 hours or until meat thermometer reaches 150ºF (66ºC). Remove from grill and place on carving board. Tent with foil for about 20 minutes.
3. Summer Cherry Sauce: Meanwhile, in a saucepan, heat oil over medium heat and stir in shallot. Cook, stirring for about 1 minute. Stir in sugar until melted and starting to bubble. Add wine and bring to a simmer. Stir in cherries; cover and simmer gently for about 8 minutes or until cherries are tender. Whisk together cornstarch and water; stir into saucepan with parsley and cook for about 1 minute or until thickened slightly. Remove from heat.
4. Slice pork roast in between bones and spoon cherry sauce over top of each to serve.

Boneless Pork Loin Roast Variation: Substitute 1 boneless pork loin roast (about 1 1/2 lb/750 g) for the bone in pork roast. Reduce grilling time by about 10 minutes.