Discover the secret to making the juiciest, most flavor-packed stuffed pork roast. With a special blend of ingredients and expert grilling tips, this recipe guarantees a gourmet result every time.
Ingredients
2 kg / 4.4 lbs pork loin
150 g / 5 oz garlic olives
100 g / 3.5 oz of pistachios
75 g / 2.5 oz of Parmesan cheese
Mortadella slices (enough to layer across the pork)
salami slices (enough to layer across the pork)
young Gouda cheese (enough to layer across the pork)
- 4 tbsp PitmasterX pork seasoning
2 tbsp / 1 oz of honey
1 tbsp / 0.5 oz of Frank’s Red Hot Sauce
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by prepping your pork loin. Remove any silver skin, then butterfly the loin to increase its surface area.
- Flatten the meat using a meat mallet for even thickness.
- For the stuffing, blend olive oil, pistachios, and Parmesan cheese until coarsely mixed.
- Spread this mixture over the flattened pork loin, then add a layer of Mortadella slices. Roll the loin tightly and secure it with butcher's twine.
- Generously season the pork with PitmasterX pork seasoning.
- Prepare your grill for indirect grilling and use some beech smoke wood.
- Place the stuffed pork loin on the grill away from the direct heat. Close the lid and smoke the pork at approximately 140°C or 284°F, ensuring it's infused with smoky flavor while maintaining a juicy interior.
- Just before finishing, mix honey and hot sauce in a pan and warm it up. Glaze the pork loin with this mixture to create a shiny, sticky crust.
- After about 10 more minutes of cooking, or once the exterior is sufficiently crispy and the internal temperature reaches safety standards, remove the pork loin from the grill.
- Let it rest briefly before slicing. This stuffed pork loin is not only visually appealing but packed with layers of savory, smoky, and slightly spicy flavors.
