1 8 rib pork roast, gently poked all over with a fork
1/2 cup grainy mustard
1/4 cup honey
1/4 cup melted butter
1-2 tbsp rosemary, chopped
3 garlic cloves, chopped
For the salsa
3 pears, peeled, cored and diced
1 shallot, chopped
1 large tomato, pulp and seeds removed, diced
1 handful each mint and cilantro leaves, chopped
1 long green, mild chilli, seeds removed and chopped
1/4 cup lime juice
1 tbsp sugar
Mix the mustard, honey, butter, rosemary and garlic together, then brush all over the roast. Grill off flame at 375 -400 F, top down, basting with leftover mustard mixture every 30 minutes. At the end, dump the remaining marinade over the top of the roast and continue to grill for about 5 minutes.
For the salsa, mix all ingredients together and refrigerate.