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Home » Recipes » Stuffed Grilled Pork Roast
Courtesy of:
Licence to Grill 
Episode:
Texas BBQ 
Host:
Rob Rainford  
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Stuffed Grilled Pork Roast

Yield:  4


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Ingredients:

Stuffed Grilled Pork Roast

  • 1/2 pork loin roast sliced horizontally

Marinade

  • 3 tbsp rice wine vinegar (45ml)
  • 1/2 cup white wine (125ml)
  • 1 cup canned peaches (250ml)
  • 2 tbsp ginger (30ml)
  • 1 x jalapeno pepper, seeds removed
  • 1 x white onion, chopped
  • 1/2 cup mint (125ml)

Stuffing

  • 1 cup fresh peaches, sliced ½ inch (250ml)
  • 3 tbsp cilantro, chopped (45ml)
  • 1 x red Thai chili pepper finely chopped
  • 3/4 cup hazelnuts chopped (190ml)
  • 1 x lime, zested
  • The juice of 1 lime
  • Salt
  • Pepper

Basting Sauce

  • 1/4 cup bourbon (60ml)
  • 1/4 cup honey (60ml)
 
Directions:

Stuffed Grilled Pork Roast

  1. Puree marinade and refrigerate for 5 hours or overnight.
  2. Remove from marinade and wipe clean. Using a sharp knife, cut pork down the center lengthwise 3/4 of the way through the meat. Do not cut completely through side. It should open like a book.
  3. Combine the stuffing ingredients in a bowl. Spoon the stuffing in the center of the pork. Close the pork around the stuffing and truss using butchers twine.
  4. Preheat the grill to 350ºF/180ºC by keeping one side of the grill on low and the other on medium high. Place a drip pan underneath the low heat side of grill.
  5. Drizzle pork with olive oil. Season with salt and pepper. Sear roast on medium high heat side of the grill until the meat is brown and golden on the outside. Move roast over to low heat side of the grill, over top of the drip pan. Continue to cook for 1 ½ hours or until an internal temperature of 160ºC is reached.
  6. Baste the meat with a mixtures of bourbon and honey at every 10 minutes during the last 30 minutes of cooking.