Thread: Meat Recipes
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Old April 11th, 2010, 07:55 PM   #131
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Join Date: Feb 2007
Location: California
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Grilled Pork Loin with Apple-Cranberry Filling
serves 6

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. Use more or less cayenne, depending on how spicy you’d like the stuffing. 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
1 large shallot, halved lengthwise and sliced thin crosswise (about 1/4cup)
1 1/2 cups (4 ounces) packed dried apples
1/2 cup (2 1/2ounces) packed dried cranberries
1 tablespoon grated fresh ginger
1 tablespoon yellow mustard seeds (see note)
1/2 teaspoon ground allspice
1/8–1/4 teaspoon cayenne pepper (see note)
2 (3-inch) wood chunks
1 boneless center-cut pork loin roast, 2 1/2pounds (see note)
Kosher salt and ground black pepper
Vegetable oil for cooking grate

1. For the filling: Bring all of the ingredients to a simmer in a medium saucepan over medium-high heat. Cover, reduce the heat to low, and cook until the apples are very soft, about 20 minutes. Push the mixture through a fine-mesh strainer set over a bowl to extract as much liquid as possible. Return the liquid to the saucepan and simmer over medium-high heat until reduced to 1/3 cup, about 5 minutes; reserve the glaze. Meanwhile, pulse the apple mixture in a food processor until uniformly coarsely chopped, about fifteen 1-second pulses. Transfer the filling to a bowl and refrigerate while preparing the pork.
2. For the pork: Soak the wood chunks in water for 1 hour. Meanwhile, cut the meat to an even 1/2-inch thickness. Season inside liberally with salt and spread the apple filling in an even layer, leaving a 1/2-inch border. Roll tightly and tie with twine at 1-inch intervals. Season the exterior liberally with salt and pepper.
3. Light a large chimney starter filled with 5 quarts of charcoal (about 85 briquettes) and allow to burn until the coals are fully ignited and covered with a thin layer of ash, about 20 minutes. Build a modified two-level fire by arranging the coals to cover one half of the grill. Drain the wood chunks and place on the coals. Open the bottom vent fully. Position the cooking grate over the coals, cover the grill, and heat the grate until hot, about 5 minutes; scrape the cooking grate clean with a grill brush. Lightly dip a wad of paper towels in the oil; holding the wad with tongs, wipe the cooking grate.
4. Place the roast, fat side up, on the cooking grate over the cool side of the grill. Cover the grill and position the vent, halfway open, over the roast to draw the smoke through the grill. Grill-roast until an instant-read thermometer inserted into the thickest part of the roast registers 130 to 135 degrees, 55 to 70 minutes, flipping the roast once halfway through the cooking time. Brush the roast with half of the reserved glaze; flip and brush with the remaining glaze. (You may need to reheat the glaze briefly to make it spreadable.) Continue to cook until the glaze is glossy and sticky, about 5 minutes longer.
5. Transfer the roast to a cutting board, loosely tent with foil, and let rest for 15 minutes. (The internal temperature should rise to about 145 degrees.) Cut into 1/2-inch-thick slices, removing the twine as you cut. Serve immediately
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