Grilled Stuffed Pork Loin

One of the best things about warmer temperatures? Back slabs and decks once again become part of the kitchen. How so? Grilling, and the livings easy.

We LOVE to grill. It could be because grilling gives food such a unique flavor. Or it could just be that it gets quite hot in a row house during the summer without turning the oven or stove on, and when you do it takes all of your superhuman power (which is something I have in extremely limited quantities) to keep from running to the thermostat and bumping it down to 68. In my defense, I can almost reach the thermostat from the stove, so it’s really hard to resist the temptation! So cooking outside helps keep down those cooling bills. But whatever the reason, it’s not summer til the Weber Q is fired up!

Lucky for us, Art is also a big fan of the grill, and was anxious to bust his out of winter storage for our last family dinner on the shore. When we were going through menu ideas–another thing I LOVE about Art, the man likes to menu plan just as much as I do, and seriously, we’ll have days long email threads about recipes–AWESOME–the idea of a pork loin came up. First we were grilling it, then we were stuffing it. And then it occurred to us both–why not stuff and grill! Best of both worlds!

You might be wondering how a piece of meat with a long cook time–like a pork loin–does on something that is famous from charring meat in seconds flat. Actually it does wonderfully, as long as you keep the heat on low/medium, keep the grill lid (mostly) closed, and use a glaze or stock to moisten the meat up ever 30 minutes or so. The result? The best pork I’ve ever had. Like in my entire life. Really.

Grilled Stuffed Pork Loin
Adapted from All Recipes

I initially liked this recipe a lot, but in the end I ended up adapting it A LOT. Partially to work on the grill, partially to work with ingredients in the house and our tastes. Feel free to play with the filling and the glaze to match your tastes. I really think this technique is a great base that could be played up lots of delicious ways. If you have the time–like a lazy spring or summer Saturday–to try this, I highly recommend you give it a go!

Ingredients:

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots
1/2 cup dried cranberries
Heavy kitchen string or twine
1/2 cup apple jelly
1/4 cup dark rum

Directions:

Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. You will really start smelling the garlic when it’s done. Remove with a slotted spoon; reserve oil.

Turn pork loin fat-side down. Slit lengthwise. Unfold meat so it lies flat. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Fresh rosemary is best here, and you can just snip it into pieces right off the twig! Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals. Make sure you tie the ends securely so your stuffing doesn’t fall out. Turn your grill on to preheat before making the glaze–it should be on low/medium (if you have a gas grill).

Combine jelly, dark rum, and remaining rosemary in a small saucepan. Cook on medium-high until it because syrup-like. Salt and pepper to taste.

Brush the fat side of the pork loin with the glaze, then place that side down on the grill. Brush the top of the loin with the glaze. Close the lid of the grill and only check on the roast every thirty minutes for the first hour and a half. When you check on the roast, brush more glaze on it. Roast until a meat thermometer stuck into the center registers 150 to 160 degrees. Start checking at about 1 1/2 hours. The loin should also have a nice char on the outside when it’s done. Remove from the grill and allow it to rest for ten minutes before cutting.

Serve with any remaining glaze and an assortment of fresh grilled veggies.

Nothing like slow cooked pork in Slower Lower!

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