Stuff to Grill
A stuffed pork loin makes for an impressive presentation but really is quite simple to achieve, especially after you learn how to butterfly, stuff, and grill a pork loin like a pro. Quite the impressive trifecta.
First, make sure you are buying a pork loin and not a pork tenderloin. The loin should be about two pounds. You’ll see the loin has a fat cap. You want to keep that because the fat will baste the meat as it grills, making it incredibly flavorful.
To butterfly the pork loin, make an incision at the lower third of the loin and slice across the meat almost to the end. Do not cut through the slice completely. Fold it back as you would a page in a book.
Now, place your knife at the edge of your first cut and slice evenly between the last large piece of loin, again without cutting through the loin completely, and open the last part of the loin.
When you’re done, you’ll have a flat pork loin ready to be stuffed.
The stuffing can be as simple or as elaborate as you’d like. The following grilled stuff pork loin recipe is just a place to start and get your creative juices flowing. Make sure the stuffing is completely cold before you add it to the pork loin and leave about a half inch around the edges to give the stuffing room to expand as you roll.
Now roll the pork loin into a roast, starting at one of the short ends. Secure it with kitchen twine or silicone cooking twine. If bits of stuffing fall out, just tuck them back in.
Grilled Stuffed Pork Loin
- 1 pork loin, about two pounds
- Salt and pepper, to taste
- 1 box pork stuffing mix
- 1 8-ounce container sliced mushrooms
- 3 shallots
- 3 cloves garlic
- 2 tablespoons butter
- ¼ cup Madeira