How To Grill An Herb Stuffed Pork Loin

pork roast

Grilling season is in full force and Father’s Day is just around the corner and so you might be thinking of something special to make, may I suggest grilling a pork loin. A pork loin is excellent to make on the grill if you’re having a small or large group, you can feed a crowd with a pork roast being the main course and then just  have some wonderful side dishes to serve along side it.

A pork loin has a much richer flavor because of the marbling throughout, as opposed to a very lean pork tenderloin.

A grilled pork loin that’s smothered with fresh herbs inside and out is easier than you think to make, plus it can be stuffed, rolled and tied a day ahead or hours before which makes for a stress free day of entertaining.

grilled pork roast

 

Ask your butcher what size roast you should get according to the amount of people that you’ll will be serving. Look for a pinkish red color when picking your fresh roast and one with some marbling, because as we know, fat = flavor.

herb paste

I used three herbs for my rub, sage, rosemary and thyme along with garlic and olive oil of course!

herb filled pork roast

If you have a smaller roast, two to three pounds, you can cut it down the center, lengthwise with a sharp knife, being very careful not to go all the way and cut through the bottom, then gently open it up like a book.

Cover the meat with plastic wrap and beat it all over with a meat mallet until it’s about a half inch thickness. If you have a larger roast, four to five pounds, you’ll have to be a little more precise in opening it up.  Here’s a good visual for details on the cutting.

https://www.youtube.com/watch?v=s2Vl78vJMJ8

rolled and tied pork roast

It’s best to get the roast all prepped and ready for the grill ahead of time so all the flavors can marinate together as it sits in the fridge.

 

herb filled roastgrilled roast

The smell when it’s grilling is out of this world, your neighbors will be so jealous!

grilled pork roast

Each bite is jam packed with flavor and the pork retains all it’s juices.

Happy Grilling!

How To Grill An Herb Stuffed Pork Loin
 
Author:
Ingredients
  • 3 lb. fresh pork loin
  • meat mallet
  • butchers twine
  • a small handful each of rosemary, sage and thyme plus extra branches for decorating the roast, and your platter.
  • 3 garlic cloves
  • olive oil
  • salt and pepper
Instructions
  1. To Make your herb paste:
  2. On a cutting board or a small food processor place the herbs, garlic, a pinch of salt and pepper.
  3. Chop or pulsing the herb mix then drizzle in some olive until the mixture becomes a loose paste, set aside.
  4. To open up the pork loin take a sharp knife and cut down the center, being care not to cut all the way through.
  5. Open the roast up like you do a book.
  6. (If roast is bigger, refer to the youtube link I provided in the post, and double the herb mixture.)
  7. Lay some plastic wrap on top of opened meat.
  8. Take your meat mallet and pound all over the surface, you want it to be about a half inch thick all around.
  9. Remove plastic wrap and smear all over the surface, reserving enough for the outside of the roast.
  10. Have your butchers twine cut and ready to tie the meat
  11. Now roll up the meat as close and tight as you can and secure it with the twine in 2 inch intervals.
  12. Rub the outside all over with remaining herb mixture and add a branch of each herb under one tie.
  13. At this point you can place in a fridge overnight or you can place in fridge for a couple of hours before grilling, you want the flavors to mingle for a while.
  14. FOR A GAS GRILL
  15. Take roast out of the fridge at least 30 minutes before grilling.
  16. Sear both sides on a medium high flame for a few minutes then lower it down to medium, around 350 until internal temp reaches 140. You will have to move it from time to time checking it and watching your temp but other than that it's hands free, and of course cover your grill.
  17. Remove roast and let it rest under loose foil for 15 minutes.
  18. Cut the twine off and it's ready to slice!

 

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Last Minute Cookout Sides

grilled veggie platter with red pepper feta dip

With Father’s Day right around the corner you might want to add a couple more side dishes to your menu if you’ll be having a cookout. Here’s a few inexpensive and simple to make ideas that are always a hit and look quite impressive.

grilled veggies

Nothing is more inviting than a big platter of grilled vegetables, it’s colorful, healthy and there’s something for everyone and they go with everything! I toss or brush my veggies with olive oil, salt and pepper then stick them on the grill, this all can be done the day before.

After they cool down I like to store my veggies in a large container in layers between sheets of foil, just get them to room temperature before serving.

roasted red pepper and feta dip

I like to serve them with a dip of some sort, one of my favorites is this Feta and Red Pepper Dip. It’s adapted from an old Cooks Illustrated recipe. So simple to make, everything goes into a food processor, the flavors are fantastic and go wonderful with the grilled veggies. (recipe below)

grilled veggies with red pepper feta dip

I grilled up some asparagus, broccolini, red pepper, cauliflower, eggplant, zucchini, yellow squash, and slices of red potatoes.

grilled veggies with red pepper feta diproasted garlic tomatoes

Another popular side are these Roasted Plum Tomatoes with Whole Garlic Cloves. 

I like using the plum tomatoes because you only need a couple on your plate, and they too go with everything. The thing that takes them over the top is the addition of whole roasted garlic cloves, they’re soft, sweet and when mingled with the oil and tomato juice, my oh my!

I roast the peeled garlic cloves ahead of time in a foil packet, just drizzle with olive oil, add salt and pepper and some herbs if you like. Fold up the packet, roast at 375 for around 45 minutes or until soft.

For the tomatoes, use 6 or 7 plums, cut in half lengthwise and placed in a shallow baking dish with 1/2 cup of olive oil, fresh thyme, rosemary, dried oregano, salt and pepper. Distribute the pre-roasted garlic all around and roast at 400 degrees until tomatoes start to burst and the juices begin to mingle with the oil. You could then finish it off by placing the pan under the broiler for a few seconds for a deeper color, but don’t walk away, keep watching. Garnish with fresh snipped basil.

 

grilled potato and asparagus napoleon

Here’s an oldie but goodie in my archives. Grilled Potato and Asparagus Napoleon, it’s layered with tangy goat cheese and grilled red pepper and garnished with balsamic glaze and olives, so easy to make and it tastes out of this world good!

grilled veggie salad

And last but not least, cut up those grilled veggies and toss them into a nice big Grilled Vegetable Salad,  you can’t go wrong with that!

Happy Grilling

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Last Minute Cookout Sides
 
Feta and Red pepper Dip. Use this dip to enhance grilled veggies of all kind! Recipe adapted from Cooks Illustrated.
Author:
Serves: 2 cups
Ingredients
  • 8 oz. Feta cheese
  • 1 6 oz. jar of roasted red peppers, drained and patted dry
  • juice of ½ lemon
  • pinch of red pepper flakes
  • ¼ cup of olive oil
Instructions
  1. Blend everything into a food processor until mostly smooth.
  2. Pour into a bowl, drizzle with oilve oil and garnish with basil.

 

 

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