Pork Loin With Melon Rings
|Cream cheese with chives||6 Ounce (At Room Temperature, 2 Packages, 3 Ounce Each)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Pork loin roast||4 Pound, boned and tied|
|Melted butter/Margarine||2 Tablespoon|
|Cantaloupes||2 Large, peeled, seeded and cut in 1/2 inch thick slices|
Beat cream cheese and cream until fluffy; cover and refrigerate until ready to use.
Bank about 20 low-glowing coals on each side of fire grill and place a metal drip pan in center.
Place grill 4 to 6 inches above drip pan; grease grill lightly.
Insert meat thermometer into thickest portion of meat.
Place pork on grill directly over drip pan.
Cover barbecue and adjust dampers according to manufacturer's directions.
Cook for about 2 hours or until meat thermometer registers 170°.
Add 5 or 6 briquets on each side of fire every 1/2 hour to maintain a constant temperature.
When roast is cooked, transfer to a warm platter.
Brush both sides of cantaloupe rings with melted butter and place on grill directly over coals.
Cook, turning once, for 3 to 4 minutes on each side or until warm.