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Grilled Apple-Fig Pork Loin

Grilled Apple-Fig Pork Loin


A hearty meal of an grilled apple-fig stuffed pork loin is sweet, slightly salty and is sure to warm you up. It’s a simple, delicious preparation that moves from grill grates to dinner plates in only an hour.

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For the rub
cup olive oil
tablespoons brown sugar
tablespoon kosher salt
teaspoon fresh ground peppercorn
teaspoon garlic powder
teaspoon cayenne pepper
For the apple-fig filling
tablespoons olive oil
red onion, finely diced
cloves garlic, minced
crisp apples, diced
tablespoons brown sugar
handful dried figs, chopped
cup walnuts, toasted and chopped
cup dried cherries or dried cranberries
sprigs rosemary leaves, finely chopped
For the pork loin
3-4 pound pork loin, boneless
prosciutto slices


Prep: 20 Minutes, Cook: 45 Minutes

Preheat grill to 450ºF using the 2-zone grilling method.

  • For a 2-burner gas grill, heat the right side to hot and leave the left side off.
  • For a 3-burner gas grill, heat the far right side to hot, the middle to low-medium and the left side off.
  • For a 4-burner gas grill, heat the two right zones to high and leave the two left zones off.

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.


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. 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.
pounded pork. Prepare to stuff, roll and tie.


Layer two sheets of plastic wrap over the butterflied pork and pound out with a meat mallet to uniform 1/2-inch thickness. Be careful not to 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.


Lay slices of prosciutto over the flattened loin. Spoon in apple-fig filling. In jelly roll fashion, tightly roll the tenderloin.


Cut 8-10 12-inch strings of kitchen twine. 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.


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°F.


Remove from grill. Place over cooling rack with tin foil tent. Rest for 10 minutes. Slice and serve.

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  • tom in boston | Jul 28, 2018

    I did not see an instruction for the rub.

    This was Helpful (0)
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