Grilled Stuffed Pork Loin
Grilled Stuffed Pork Loin
½ pork loin roast sliced horizontally
Marinade
3 tablespoons rice wine vinegar (45ml)
½ cup white wine (125ml)
1 cup canned peaches (250ml)
2 tablespoon ginger (30ml)
1 jalapeno
1 white onion, chopped
½ cup mint (125ml)
Stuffing
1 cup fresh peaches, sliced ½ inch (250ml)
3 tablespoons cilantro, chopped (45ml)
1 red Thai chili pepper finely chopped
¾ cup hazelnuts chopped (190ml)
1 lime, zested
The juice of 1 lime
Salt
Pepper
Basting Sauce
¼ cup bourbon (60ml)
¼ cup honey (60ml)
Puree marinade and refrigerate for 5 hours or overnight.
Remove from marinade and wipe clean. Using a sharp knife, cut pork down the center lengthwise 3/4 of the way through the meat. Do not cut completely through side. It should open like a book.
Combine the stuffing ingredients in a bowl. Spoon the stuffing in the center of the pork. Close the pork around the stuffing and truss using butchers twine.
Preheat the grill to 350ºF/180ºC. Leave one side of the barbeque on low. On the other side of the grill, turn temperature to medium high or until when lid is closed the barbeque temperature is 350ºF/180ºC. Place a drip pan underneath the low heat side of grill
Drizzle pork with olive oil. Season with salt and pepper. Sear roast on medium high heat side until brown and golden. Move roast over to low heat side, over drip pan and continue to cook for 1 ½ hours or until an internal temperature of 160 is reached.
Baste last 30 minutes with the basting sauce.
Yield: 4 servings
½ pork loin roast sliced horizontally
Marinade
3 tablespoons rice wine vinegar (45ml)
½ cup white wine (125ml)
1 cup canned peaches (250ml)
2 tablespoon ginger (30ml)
1 jalapeno
1 white onion, chopped
½ cup mint (125ml)
Stuffing
1 cup fresh peaches, sliced ½ inch (250ml)
3 tablespoons cilantro, chopped (45ml)
1 red Thai chili pepper finely chopped
¾ cup hazelnuts chopped (190ml)
1 lime, zested
The juice of 1 lime
Salt
Pepper
Basting Sauce
¼ cup bourbon (60ml)
¼ cup honey (60ml)
Puree marinade and refrigerate for 5 hours or overnight.
Remove from marinade and wipe clean. Using a sharp knife, cut pork down the center lengthwise 3/4 of the way through the meat. Do not cut completely through side. It should open like a book.
Combine the stuffing ingredients in a bowl. Spoon the stuffing in the center of the pork. Close the pork around the stuffing and truss using butchers twine.
Preheat the grill to 350ºF/180ºC. Leave one side of the barbeque on low. On the other side of the grill, turn temperature to medium high or until when lid is closed the barbeque temperature is 350ºF/180ºC. Place a drip pan underneath the low heat side of grill
Drizzle pork with olive oil. Season with salt and pepper. Sear roast on medium high heat side until brown and golden. Move roast over to low heat side, over drip pan and continue to cook for 1 ½ hours or until an internal temperature of 160 is reached.
Baste last 30 minutes with the basting sauce.
Yield: 4 servings
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