Adventures Recipes

Tuesday, April 11, 2006

Grilled Stuffed Whole Pork Loin

Grilled Stuffed Whole Pork Loin
adapted from How to Grill by Steve Raichlen

1 whole pork loin, trimmed, approx. 2 1/2 to 3 pounds
4 tablespoons pesto, commercial or homemade
coarse salt, to taste
freshly ground pepper, to taste
4 pieces bacon

1. Trim any fat and silver skin from whole boneless pork loin. Starting at the bottom, slice into loin lengthwise almost all the way through. Roll over the thick piece and continue in this manner until you have a flat piece of meat. Sort of like rolling out paper towels.
2. Season cut side of meat with salt and pepper. Spread pesto over cut side, then roll meat back to original shape.
3. Lay bacon slices over butcher's twine so that they will cover all 4 sides of loin when tied. Tie the meat together.
4. Heat grill so that you have a hot area to cook on and an area for indirect grilling also. Place meat on hot, clean, and oiled grill grates over the heat of the coals. Brown all 4 sides of meat then move to the indirect grilling area. Cook until internal temperature reaches 160º. Remove from grill and rest 5-10 minutes before slicing.


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