A while back, I bought a whole boneless pork loin and carved it into chops and a couple of two pound roasts to stuff or use on the spit or both. For this meal, I used the stuffed and grilled recipe from Marie on her Proud Italian Cook blog and I followed the ingredients list but changed the meat prep process a bit. You can click on the link for her original recipe.
Herb Stuffed Pork Loin – Adapted from Proud Italian Cook
2 -2 lb. fresh pork loin roasts
a handful each of rosemary, sage and thyme plus extra branches for decorating the roast, and your platter.
7 garlic cloves
salt and pepper
To Make your herb paste:
On a cutting board or a small
food processor place the herbs, garlic,
a pinch of salt and pepper.
Chop or pulsing the herb mix then drizzle in some olive until the mixture becomes a loose paste, set aside. Larry made enough for two roasts.
To open up the pork loin take a sharp knife and cut down one long side 1/3 of the way from the edge being careful not to cut all the way through then flip it and cut from the other side. This took three hands so Bev held one side while I held the other and carved.
Open the roast up and go over the surface of each side in both directions with a jaccard (or meat mallet) to tenderize and thin the meat - you want it to be about a half inch thick all around.
Have your butchers twine cut and ready to tie the meat.
S&P the roast, rub the herb paste evenly over the meat then add cheese if desired.
Now roll up the meat (the narrow side) as close and tight as you can and secure it with the twine in 2 inch intervals.
At this point you can place in a fridge overnight or you can place in fridge for a couple of hours before grilling, you want the flavors to mingle for a while.
FOR A GAS GRILL
Take roast out of the fridge at least 30 minutes before grilling.
Sear both sides on a medium high flame for a few minutes.
Set one burner on low, turn the next one off and turn the next one on low or what ever setting achieves a 350F grill temp.
Set the meat over the burner that is off, close the grill lid and bake to an internal temp of 138F for a 142F finished temp. I used a remote probe thermometer to monitor the temp in the center of the roast.
Remove roast and let it rest under loose foil for 10-15 minutes.
Cut the twine off, slice about ½“ and enjoy.
First of all, our friends said it was the best meal that we have made for them so far and we all agree, it was very good but more of a normal rather than special meal for us. The herbs gave the meat a very nice flavor, but I couldn’t tell the cheese was in there so I guess it needed more. The beans were our home grown Blue Ribbon pole beans cooked in country ham broth with onion, bacon, garlic, Lawry’s, S&P. The corn was different this time as I actually fried it long enough to get it caramelized which gave it more of a roasted corn flavor.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
9/10/20 meal date