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.
- 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
- Butterfly the pork so that it lays flat on a cutting board, fat side down. Season with salt and pepper.
- Prepare the stuffing according to the package directions.
- In a food processor, process the mushrooms, shallots, and garlic until minced. Sauté the mixture in the butter until browned. Deglaze the pan with the Madeira. Combine the mushroom mixture with half of the stuffing (reserve the rest for another use). Chill.
- Spread the cooled mushroom mixture on the pork loin, leaving about a half inch at the edges. Roll the pork up. Tie with kitchen twine or silicone cooking twine. Salt and pepper the outside of the pork loin.
- Preheat the grill to medium. Put the loin on a roasting rack under a rimmed pan covered in foil.
- Grill, lid down, until the internal temperature of the pork - with a digital thermometer inserted in the thickest part of the pork in the center of the roll - reaches 150°F.
- Let the roast rest for 20 minutes before removing the twine and slicing.