Grilled Pork Loin with Apple-Cranberry Filling on a Charcoal Grill

Published September 1, 2007.

Why this recipe works:

For a moist grilled pork loin recipe without traditional brines or sauces, we used a moist stuffing to combat dryness from the inside out. Using a short, wide roast, we could open it into a flat sheet with only four straight, short cuts. Poaching fruit for the filling in a blend of cider,… read more

For a moist grilled pork loin recipe without traditional brines or sauces, we used a moist stuffing to combat dryness from the inside out. Using a short, wide roast, we could open it into a flat sheet with only four straight, short cuts. Poaching fruit for the filling in a blend of cider, cider vinegar, and spices gave us the dense, chewy filling we were looking for, with a bonus—the poaching liquid could be reduced to a glaze, giving the roast a mahogany finish.

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Serves 6

This recipe is best prepared with a loin that is 7 to 8 inches long and 4 to 5 inches wide. To make cutting the pork easier, freeze it for 30 minutes. If mustard seeds are unavailable, stir an equal amount of whole-grain mustard into the filling after the apples have been processed. The pork loin can be stuffed and tied a day ahead of time, but don't season the exterior until you are ready to grill.

Ingredients

Detail so07 porkloin article
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