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Recipe Thursday-Charcoal-Grilled Pork Loin with Apple-Cranberry Filling

Posted on October 25th, 2012 | Posted in Grilling, Main Course, Recipes

For the past 3 years I have been blessed to be given tickets to see the Redskins play, since my brother in law is a season ticket holder. Though I am an Eagles fan it is still fun to go to live football games! Well, this year I finally got to go to a game with my sister and her family. They really enjoy cooking and take their tailgating game to a whole new level. My brother in law made Grilled Pork Loin with Apple-Cranberry Filling. It was a perfect Fall dish with all the right flavors. My sister made a cranberry relish to go with it, which added a nice additional tart flavor to the pork.

Grilled Pork Loin with Apple-Cranberry Filling

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 first. 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.

Yield 6 Servings
Ingredients

Filling
1 1/2 cups packed (4 ounces) dried apples (994003)
1 cup apple cider (993010)
3/4 cup packed light brown sugar (NSU2125)
1/2 cup cider vinegar (991958)
1/2 cup packed dried cranberries (994001)
1 large shallot, halved lengthwise and sliced thin crosswise
1 tablespoon grated fresh ginger
1 tablespoon yellow mustard seeds
1/2 teaspoon ground allspice (CQA005)
1/8-1/4 teaspoon cayenne pepper (CQC017)

Pork
1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed (GRF114)
Kosher salt and pepper (CQS030/CQP065)
2 (3-inch) wood chunks, soaked in water for 1 hour and drained
vegetable oil for cooking grate (992065)

Method
For the Filling: Bring all ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Place mixture in fine-mesh strainer set over bowl and press to extract as much liquid as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/3 cup, about 5 minutes; reserve glaze. Meanwhile, pulse apple mixture in food processor until coarsely chopped, about 15 pulses. Transfer apple-cranberry filling to bowl and refrigerate while preparing pork.

For the Pork: Position roast fat side up. Insert knife 1/2 inch from bottom of roast and cut horizontally, stopping 1/2 inch before edge. Open up this flap. Cut through thicker half of roast about 1/2 inch from bottom, stopping about 1/2 inch before edge. Open up this flap. Repeat until pork loin is even 1/2-inch thickness throughout if uneven, cover with plastic wrap and use meat pounder to even out. Season surface of meat liberally with salt and, with long side of loin facing you, spread apple-cranberry filling in even layer, leaving 1/2-inch border. Starting from short side, roll meat tightly and tie and twine at 1-inch intervals. Season exterior with salt and pepper.

Open bottom grill vent halfway. Light large chimney starter three-quarters filled with charcoal (4/12 quarts, about 75 briquettes) and burn until coals are fully ignited and covered with thin layer of ash, about 20 minutes. Build modified 2-level fire by evenly arranging coals over half of grill, leaving other half empty. Place soaked wood chunks on coals. Position cooking grate over coals, cover and open lid vent halfway. Heat grate until hot, about 5 minutes. Grill is ready when coals are hot.

Scrape grate clean with grill brush and oil grate. Place roast, fat side up, on grate over cooler side of grill. Cover grill and position vent over roast to draw smoke through grill. Grill-roast until thickest part registers 130 to 135 degrees, 55 minutes to 1 hour 10 minutes, flipping once halfway through cooking. Brush roast with half of reserved glaze flip and brush with remaining glaze. (You may need to reheat glaze briefly to make spreadable.) Continue to cook until glaze is glossy and sticky, about 5 minutes longer.

Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. (Internal temperature should rise to about 145 degrees.) Cut into 1/2-inch-thick slices, removing twine as you cut. Serve immediately.

Recipe from Cook’s Illustrated

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