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  • 3 lb (1.5 kg) Canadian Pork loin rib roast or centre
  • cut roast, boneless
  • 2 tsp (10 mL) vegetable oil
  • 1/2 tsp (2 mL) each dried thyme and cracked
  • black pepper
  • 1-1/2 cups (375 mL) fresh or frozen blueberries
  • 1/4 cup (50 mL) ketchup
  • 1/4 cup (50 mL) firmly packed brown sugar
  • 1/4 tsp (1 mL) ground black pepper
  • 1/4 tsp (1 mL) hot sauce or to taste

Preheat barbecue on high; reduce temperature to medium. Brush Pork roast with vegetable oil. Combine thyme and pepper and rub over Pork. Turn off one barbecue burner and place pork roast on grill on that side over a drip pan to deflect direct heat or skewer for rotisserie. Close barbecue cover and roast until internal temperature measured with a meat thermometer measures 160°F (70°C), approximately 25 minutes per pound. Excess drippings in drip pan should be drained part way through cooking. Meanwhile combine 11/4 cups (300 mL) blueberries and remaining ingredients in a food processor or blender; process until smooth. Or combine ingredients in a medium bowl and mash with a potato masher or mixer. Pour mixture into a small saucepan; simmer sauce for 5 minutes. Stir in remaining 1/4 cup (50 mL) blueberries and keep warm. Remove roast from barbecue; tent with foil and let stand 10 minutes before slicing and serving with warm blueberry sauce. Accompany with barbecued baby potatoes and green beans with toasted slivered almonds.

Yield: Serves 10

Cooking Time: 1 1/4 hrs


Recipe and photo compliments of Pork Marketing Canada