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Sweet & Salty Pork Loin Roll

Sweeten things up

We love a good pork loin! Especially when it’s grilled, seasoned perfectly: All the flavors are enhanced. And we love mixing sweet with salty, too. Check out this new recipe for a new spin on the meaty pork loins we all love: Grilled pork loin, filled with peach and apple, seasoned just right and cooked until it becomes a sweet and salty glaze. Perfect for pork!

Ingredients

Filling:

  • Fogo Premium Lump Charcoal
  • 1 golden apple
  • 2 peaches
  • 2-3 cloves garlic
  • ⅛ tsp ground clove
  • 1 tsp kosher salt
  • ¼ tsp ground cinnamon
  • ¼ cup apple cider vinegar
  • ⅛ tsp ground allspice
  • ¼ cup golden raisins
  • 2 pork loins
  • Butchers twine
  • Kosher Salt
  • Black Pepper

 

Stove-top glaze and filling

First, make the filling. Start by peeling 1 golden delicious apple. Chop it into cubes, and do the same for the two peaches. While you are chopping, finely dice 3 cloves of garlic. Add all of these to a pan along with the rest of the filling ingredients and let it simmer for 30 minutes, stirring occasionally. The fruits will reduce down quite a bit and make a delicious filling. Remove from the heat and let it cool before adding it to the pork.

Set up, wrap and cook

Set your grill for direct heat using grill grates, or indirect if you do not have any grill grates. These special grates will protect the meat from cooking too fast and keeps the flames off of the meat, unlike a normal grate. Add some apple and cherry wood for smoke flavor. Applewood works great with pork and cherry wood gives it a nice flavor and makes for a visible smoke ring.

Filet the pork loin to about ½ inch all the way around so there is plenty of room for the filling. Add the cooled filling and use butchers twine to tie it all together. Be sure you don’t squeeze too hard otherwise all the filling will come out the other end. Reserve about ¼ cup of the filling to use as a glaze in the last few minutes of the cook.

Grilling a perfect Pork Loin

Add the pork loin to the grill and sprinkle on some salt and pepper. Let it smoke until the internal temperature is about 135, then add the extra filling to the top as a glaze. You may want to mash up the extra filling with a fork so that it can be applied easier. When the internal temperature of the pork is 145-150, it is ready to come off the grill. Some people like to cook their pork to 165 or even higher to be safe. It is your preference. The filling will help keep it moist in the middle to some degree. Just make sure that you don’t add the glaze until you are about 10 degrees from your target temperature.

Cut into the desired pieces, serve and carry on. This is an easy main course that everyone will love!

 

 

 


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