Stuffed and Grilled Apple-Fig Pork Loin

David Olson
"A Bachelor And His Grill"
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Stuffed and Grilled Apple-Fig Pork Loin
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When the winter chill descends, flurries fly and ice piles up on the backyard patio, you don’t have to resort to the crock pot. Grab a shovel and clear the snow and fire up the searing grates of your Char-Broil® TRU-Infrared™ grill.

A hearty meal of Apple-Fig Stuffed Pork Loin is sweet, a touch salty and will warm up the coldest night. It’s a simple, delicious preparation that goes from grill grates to dinner plates in only an hour. Cheers!


Best practices for techniques used in this recipe:

1. Butterflying a pork loin:

  • Place the meat on a cutting board with the loin positioned perpendicular to your body.
  • Holding a chef’s knife flat, parallel to the cutting board, slice lengthwise into the meat. Stop just short of cutting through. Pay no attention to the rough slices necessary to butterfly. The cut portion will serve as the interior of the roll.
  • 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. If you do not own a meat mallet, a rolling pin or heavy bottomed pan can serve a similar purpose.
  • Trim the ends of the pounded pork. Prepare to stuff, roll and tie.

2. Wrapping and tying a pork loin:

  • 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. It should be snug enough to hold firm, but loose enough to ensure the meat is not pierced.
  • The stuffing may pop out during the tying process. Just stuff it back in the ends.

3. Creating a 2-zone Grilling Surface:

  • For a 1-burner grill – line warming shelf with tin foil for lower temp cooking.
  • For a 2-burner grill – heat the right side to hot and leave the left side off.
  • For a 3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off.
  • For a 4-burner grill – heat the two right zones to high and leave the two left zones off.
Apple-Fig Stuffed Pork Loin


Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: --

Serving Size: --

Calories per serving: --

Fat per serving: --

Apple-fig stuffed, grilled and roasted pork tenderloin - prepared to perfection over the searing grates of your Char Broil TRU-Infrared Grill.


  • 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
  • ½ cup walnuts, toasted and chopped
  • ? cup dried cherries or dried cranberries
  • 1-2 sprigs rosemary leaves, finely chopped
  • 1 3-4 pound pork loin, boneless
  • Prosciutto slices
  • 8-10 12-inch pieces of kitchen string
  • Dry Rub:
  • ½ cup olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh ground peppercorn
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper


  1. Preheat grill to 450ºF using the 2-zone grilling method.
  2. Meanwhile, heat the oil over high heat in a heavy skillet on your stove and sauté the onion and garlic in oil until just fragrant.
  3. Add the apples and brown sugar, cooking until tender.
  4. Remove from heat, then fold in the figs, walnuts, cherries and rosemary. Season with salt and pepper. Set aside to rest.
  5. Butterfly the pork loin. Cover the meat with plastic wrap and pound with a meat mallet until uniformly 1/2-inch thick. Trim ends.
  6. Lay slices of prosciutto over the flattened loin. Spoon in apple-fig filling. In jelly roll fashion, tightly roll the tenderloin.
  7. 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.
  8. Over direct high heat, sear the exterior of pork roll. Turning every 2 minutes for 8 minutes.
  9. Move pork loin to the indirect cooler grill grates, turning and basting intermittently, until the internal temperature reads 155 degrees.
  10. Remove from grill. Place over cooling rack with tin foil tent. Rest for 10 minutes. Slice and serve.

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