Grilled Pork Loin with Apple-Cherry 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 opened it into a flat sheet with only four straight, short cuts. Poaching fruit for the filling in a blend of cider, 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 opened 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.

less

Serves 6

This recipe is best prepared with a loin that is 7 to 8 inches long and has diameter of 4 to 5 inches. To make cutting the pork easier, freeze the loin for 30 minutes. The pork loin can be stuffed and tied a day ahead of time, but don’t season the exterior until you are ready to cook it.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection