Thursday, September 6, 2012

Grilled Stuffed Pork Loin

My Mothers birthday was a little over a week ago.  I learned to cook from my Mom, and I am still constantly calling her to talk through a recipe I have encountered, or a method I haven't done before.  She is an endless bottle of knowledge, and I am lucky to have her.  

For her birthday I made an easy and quick together meal.  I have lost a lot of my mojo since having my 4th child, so her meal wasn't the gourmet masterpiece that I'd love to create, but I think it turned out fine.  We had roasted garlic/herb potatoes, fresh corn and this pork loin.  

Ingredients needed:

4 garlic cloves 
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme (but strip the stems of their tender leaves and toss the woody parts)
1/4 cup good olive oil
4-5lb pork loin
kitchen string

Puree the garlic, rosemary, thyme, olive oil, salt and pepper together in a food processor and set aside.   Lay the loin out on a large cutting board, starting on one side, slice lengthwise down the meat turning the loin as you go so that in the end the entire loin is a big flat rectangle.  Smear the garlic puree over the entire loin and then re roll the loin back up jelly roll style, tie with string to hold it together.  Take any remaining puree or some that has oozed out the ends and rub it all over the outside of the meat too. Wrap the roll in plastic wrap and let it sit in the refrigerator for about 4 hours.  Before grilling take the meat out and let it come up to room temperature.  

Preheat the grill on high, place the loin (minus the plastic wrap) on the grill and sear on all sides.  Turn the grill down to low, or use indirect heat.  Cook the loin with the lid closed for about 1.5 hours.  The new FDA regulations for pork have lowered to 145˚F in case you were unaware.  Let the meat sit on a platter for at least 15 minutes before slicing, let those juices settle in the meat so it isn't dry.  

This was beautiful when sliced, the ring of garlic paste was so pretty, and cold it made great sandwiches.  

*a note, make sure that your loin has a good layer of fat on one side, and don't remove it. When grilling try to leave that part on top during the long cooking time, the fat will melt and add to the juiciness of the meat.  

**second note, if I haven't explained how to jelly roll a pork loin well enough just google it, you'll figure it out. 

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