Grilled Pork Loin With Apple Cranberry Filling

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. 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."

1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar (5 1/4 ounces)
1 large shallot , halved lengthwise and sliced thin crosswise (about 1/4 cup)
1 1/2 cups dried apples (packed), 4 ounces
1/2 cup dried cranberries (packed), 2 1/2 ounces
1 tablespoon grated fresh ginger
1 tablespoon yellow mustard seeds (see note above)
1/2 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne pepper

Pork Loin
2 cups wood chips
2 1/2 pound boneless center-cut pork loin roast (see note above)
Kosher salt and ground black pepper
Vegetable oil for cooking grate

  1. 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. Push mixture through fine-mesh strainer 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 uniformly coarsely
    chopped, about fifteen 1-second pulses. Transfer filling to bowl and
    refrigerate while preparing pork.

  2. FOR THE PORK: Soak wood chips in water for 30 minutes. Meanwhile, cut
    meat to even 1/2-inch thickness. Season inside liberally with salt and
    spread apple filling in even layer, leaving 1/2-inch border. Roll tightly
    and tie with twine at 1-inch intervals. Season exterior liberally with salt
    and pepper.

3.Drain chips and place in small disposable aluminum pan. About 20 minutes
before grilling, place pan with chips on primary burner (burner that will
remain on during cooking); position cooking grate over burners. Turn all
burners to high and heat with lid down for 15 minutes. Scrape and oil grate.
Leave primary burner on high and turn off other burner(s). Place roast,
fat-side up, on side opposite primary burner.

  1. Grill-roast until instant-read thermometer inserted into thickest part of
    roast registers 130 to 135 degrees, 55 to 70 minutes, flipping once halfway
    through cooking time. 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.

  2. Transfer roast to cutting board, loosely tent with 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.

Cooks Illustrated