Stuffed and Grilled Apple-Fig Pork Tenderloin
Pork Loin Dry Rub
- 1/2 cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground peppercorn
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- With pestle and mortar, ground together all dry ingredients.
- Whisk in olive oil and lime zest.
- Apply rub immediately, or store in refrigerator for later use, up to 2 weeks in an air-tight container.
- 2 tablespoons olive oil
- 1 red onion finely diced
- 3-4 cloves garlic minced
- 1-2 crisp apples diced
- 2 tablespoons brown sugar
- 1 handful dried figs chopped
- 1/2 cup walnuts toasted and chopped
- 1/3 cup dried cherries or dried cranberries
- 1-2 sprigs rosemary leaves finely chopped
- 1 3-4 pound pork loin boneless
- Prosciutto slices
- A Bachelor & His Grill's Pork Dry Rub
- 8-10 12- inch pieces of kitchen string
- Preheat grill to 450 degrees using the trusted 2-zone grilling method (see notes below).
- Meanwhile, heat oil in heavy bottom skillet over high heat. Sauté the onion and garlic until just fragrant. Add the apples and brown sugar, cooking until tender. Remove from heat, then fold in the figs, walnuts, cherries and rosemary. Season with salt and pepper. Set aside to rest.
- Butterfly the pork loin (see notes below). Then cover meat with plastic wrap and pound with a meat mallet until uniformly 1/2-inch thick. Trim ends. Discard plastic.
- Lay slices of prosciutto over the flattened loin. Spoon in sautéed apple-fig filling. In jelly roll fashion tightly roll the tenderloin. Season liberally with dry rub (recipe above).
- With cut side up, in 1 or 2-inch intervals, secure the rolled loin with kitchen string. Knot tightly. Brush exterior of the loin with rub.
- Over direct high heat, sear the exterior of pork roll. Turning every 2 minutes for 8 minutes.
- Move pork loin to the indirect cooler grill grates, turning and basting intermittently, until the internal temperature reads 155 degrees.
- Remove from grill. Place over cooling rack with tin foil tent. Rest for 10 minutes. Slice and serve.
1.Place the meat on a cutting board with the loin positioned perpendicular to your body. 2. Holding a chef’s knife flat, parallel to the cutting board, slice lengthwise into the meat. Stop just short of cutting through. Open the sliced meat like a book and spread it out on the cutting board. Layer two sheets of plastic wrap over the butterflied pork and pound out with a meat mallet to uniform 1/2-inch thickness, with caution to not break through the meat. Trim ends of the pounded pork. Wrapping & Tying a Pork Loin:
1. Cut 8-10 12-inch strings of kitchen twine. Place the meat on a cutting board with the loin positioned perpendicular to your body. Spacing 1-2 inches apart, run twine under the rolled loin, from one end to the other. Pull the loose twine ends together and tie a tight double knot. The stuffing may pop out during the tying process. Just stuff it back in the ends. Creating a 2-Zone Grilling Surface:
1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates. 2-burner grill – heat the right side to hot & leave the left side off. 3-burner grill – heat the far right side to hot, the middle to low-medium & the left side off. 4-burner grill – heat the two right zones to high & leave the two left zones off.