Best Grilled Stuffed Pork Loin Recipes

GRILLED STUFFED PORK LOIN

Steps:

• make the rub by roasting the corriander in a hot skillet for about 3 minutes or until you can smell the corriander. Grind this and the oregano with a mortar and pestle or spice grinder. Add all other rub ingredients and mix well.
• Rinse and dry the pork loin.
• Using a sharp, long knife cut 1/2 inch above the cutting surface as you roll the loin out. You should have a continuous slab of meat once complete.
• Apply a little rub to the surface.
• layer the spinach over the surface.
• add the cheese.
• roll the pork loin and tie with butcher twine.
• Sprinkle the rub over the outside surface and rub it inches.
• Place it on a grill so that it cooks indirectly and is not directly over the coals. If using propane, cook over the burners not lighted.
• If desired, add smoke wood, chips or a foil packet with wood chips.
• Cook until internal temperature of the meat is 160°F.
• Let the roast rest 15 minutes or so before slicing.

GRILLED STUFFED PORK LOIN

Steps:

• 1. First char peppers. I cooked mine on the grill. Remove charred skin and dice. Crumble cheese.
• 2. I started slicing my loin and rolling it till I had a flat surface. I pounded down any area's that were thicker than others. Place deli ham on top of pork.
• 3. Place Cotija cheese and diced peppers on top.
• 4. Start rolling from one end to make a log. Secure ends shut with toothpicks.
• 5. Lay bacon out on flat surface barely overlapping each other. Lay loin on top of bacon. Pull bacon up and over loin. Using butchers string tie loin up to help hold shape and secure bacon in place.
• 6. Sear top and bottom over coals or direct heat source on grill. Now move to other side of grill with no direct heat. Cook approx. 1 hr at 350°.

GRILLED PORK LOIN STUFFED WITH CHARD, FENNEL, AND OLIVES

Steps:

• Prepare a hot fire (450°F) in a wood-fired grill.
• To make the brine, dissolve the salt and sugar in the water. Add the pork loin to the brine and refrigerate for 2 to 3 hours. Rinse the pork loin, pat dry with paper towels, and allow to come to room temperature.
• To make the stuffing, blanch the chard leaves in salted water for 1 minute, then immediately place in a bowl of ice water. Drain and dry the leaves on paper towels. Heat the 1/4 cup olive oil in a sauté pan over medium heat and add the green garlic. Cook until soft, about 5 minutes, then add the fennel bulb and cook until the fennel is soft, about 7 minutes. Add the olives and wine. Cook until the wine is almost evaporated. Add the orange zest, parsley, fennel seed, and salt and pepper to taste. Set aside.
• Unroll the pork and trim off any fat. Slice the pork into thirds lengthwise, cutting to about 1/2 inch from all the way through. Open and lay the pork flat. Place plastic wrap over the pork and, using a flat meat pounder or small skillet, flatten to any even thickness of about 1/2 inch. Season lightly with salt and pepper. Lay the blanched chard leaves over the pork to create a lining. Spread the fennel stuffing mixture over the chard to within 1/2 inch of the edges. Roll the pork up jelly-roll style, starting with one long side, and secure every 2 inches with kitchen string.
• Lightly brush with olive oil and season well with salt and pepper. Place the pork on the grill and rotate until all sides are golden and lightly crisp, about 10 minutes. Move the roast to the side of the grill, away from direct heat. Cover and cook, turning the meat every 5 minutes or so, for 20 minutes, or until the roast is evenly golden and an instant-read thermometer inserted into the meat (not the stuffing) registers 145°F. Transfer the meat to a carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Remove the strings and cut the meat into 1/2-inch-thick rounds. Serve topped with the walnut sauce.
• Toasted Walnut Sauce
• Soak the bread in enough milk to cover. Add the mixture to a food processor along with the walnuts, garlic, and thyme. Pulse into a paste. Add salt and white pepper to taste. With the machine running, add the olive oil. Add milk as necessary to achieve a sauce-like consistency. Add red pepper flakes to taste. Use now, or cover and refrigerate for up to 1 week.