I found a recipe in the July/August issue of Cooks Illustrated for Grilled Stuffed Pork Tenderloin. It looked too good to pass up so I gave it a try last night. I was not disappointed - the pork was tender and flavorful and the recipe came together fairly quickly. This is a meal that I would make again and serve to guests.
Even though the recipe calls for a pork tenderloin, I bought a half boneless pork loin because it was on sale this week at the supermarket. Seven of us at this for dinner and there was still plenty left over for lunches today.
Grilled Stuffed Pork Loin
4 teaspoons brown sugar
2 1/4 teaspoons kosher salt
1 1/4 teaspoons pepper
1 cup baby spinach
2 Tablespoons olive oil
1 boneless pork loin half
Olive and Sun-dried Tomato Stuffing
1/2 cup pitted kalamata olives
1/2 cup oil packed sun-dried tomatoes, rinsed
4 anchovy filets (I used anchovy paste)
2 garlic cloves
1 teaspoon fresh thyme
1 teaspoon lemon zest
For stuffing, pulse all ingredients in a food processor until coarsely chopped.
Combine sugar, 2 teaspoons salt and 1 teaspoon pepper in a bowl. Cut pork in half horizontally. Open pork up and cover with plastic wrap. Pound to 1/4" thickness. Sprinkle interior with remaining salt and pepper. Spread stuffing mixture over pork, followed by the spinach. Roll into a tight cylinder and place seam side down in a disposable aluminum pan. Cook for 1 hour on the Big Green Egg at 350.
Remove from grill, tent with foil and let rest 10 minutes before slicing.
I used a meat thermometer to determine exactly when the pork was cooked through. All it took was one use with my new digital remote thermometer and I am sold. They are relatively inexpensive (less and 20.00) and well worth the price.
If you have a crowd to feed or if you want to freeze the leftovers for another day - give this a try.
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