Rating: 5 stars
4354 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4354
  • 4,354 Ratings
Grace Parisi
June 2003

Gallery

© Jim Franco

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a medium bowl, toss the rhubarb and shallots with the butter to coat. Stir in the sugar and minced thyme and season with salt and pepper.

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  • Tear off four 16-inch-long sheets of extra-heavy-duty foil. Mound half of the rhubarb mixture in the center of each of 2 foil sheets. Gently pound the thicker pieces of pork about 1 inch thick. Season with salt and pepper and press a thyme sprig onto each piece. Arrange the pieces of pork in a layer on the rhubarb. Cover with the 2 remaining sheets of foil; fold up the edges all around to seal.

  • Grill the hobo packs over a very hot fire for about 12 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a rimmed platter. Open the packs carefully, transfer the pork and rhubarb to plates and serve.

Notes

One serving 345 calories, 10.6 gm total fat, 4.7 gm saturated fat, 23 gm carb.

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