Apple Stuffed Pork Loin
Apple Stuffed Pork Loin packs a sweet filling into a lean cut and cooks it over charcoal. Pork loin dries out easily, so the pocket of apple stuffing adds moisture and flavor from the inside. A brush of Dijon mustard seals the slit and lends a sharp edge against the fruit. Pulling the roast at 140°F and resting it for 7 minutes keeps the slices juicy and the grill smoke front and center.
Instructions
Cut a slit along the top center of the roast, about 1¼ inches deep, to make a pocket for the filling. Spoon the apple stuffing into the slit.
Brush a little Dijon mustard along the opening and press the edges together so the mustard acts as a glue and holds the stuffing in.
Brush the whole roast with olive oil, then shake grill seasoning generously over all sides. Set the roast aside until the grill is ready.
Grill the roast over a preheated charcoal fire, turning it often so it browns evenly. It is done when an instant-read thermometer in the thickest part reads 140°F.
Take the roast off the grill and let it rest for 7 minutes before slicing and serving.
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