Grilled stuffed pork loin

Stuffed barbecue loin: local flavours

Pork loin or also called pork loin is a cut of pork widely used in Italian cuisine. For example, the recipe for baked loin exists in numerous variations (all different region by region) and the same goes for roast loin.

Speaking of the roasted and stuffed version, a very easy recipe to re-propose is the one that involves cooking on the barbecue. Unlike what you might imagine, barbecue pork does not require long and complicated cooking and, in less than two hours, you can bring a super tasty and impressive dish to the table.

It is known that pork is to dried fruit like water to the sea, and the barbecue pork roast stuffed with dried fruit is a true explosion of taste that has nothing to envy of grandmother's typical traditional recipe cooked in the oven .

Small steps for a great dish

The stuffed loin is perfect and multifaceted, because it gives the possibility of using many ingredients and having fun creating always different dishes with all the ingredients we want. For this recipe we decided to offer you a stuffed barbecue loin with dried fruit but you can also use fresh fruit cut into cubes.

As for the RUB, because we are always talking about BBQ cooking, pork always calls for a good mix of spices for grilled meat. For this preparation you can use the classic mix of salt, pepper and paprika but we recommend using Pork Rub which contains a balanced mix of spices such as salt, cane sugar, crushed chilli pepper, garlic, sweet paprika, celery, cumin, chilli pepper Cayenne, rosemary, white pepper and green paprika. Well, the basics are there, the grill too, let's proceed!

Ingredients for stuffed loin

• 700 g of pork loin
• 2 Tropea onions
• 2 tablespoons chopped walnuts
• 1 or 2 tablespoons peanuts, raisins, prunes, apricots or dates to taste
• 1 fresh apple
• extra virgin olive oil to taste
• pepper and salt to taste
• Pork Rub 18

Method

First of all, we soak in water, or if there are no children in white rum, the dried fruit that we have decided to use for our recipe (raisins, plums, apricots or dates), or we can also use a mix with all the ones you want.

We take the loin and make a cut, so that a nice pocket is created, and we dust the inside with a little Rub. Once recovered, drain the dried fruit and begin to fill the loin with the diced apple, half an onion, chopped walnuts, 1 tablespoon of the dried fruit you have chosen, salt, oil and pepper.

We roll up the loin and close it with kitchen string, grease the entire surface and give it a good breading with the Rub. Let's now light the barbecue and - if you are a master - bring it to a temperature of 155-165°C, try to cook everything slowly and keeping the temperature constant, turning and breaking up the meat.

We continue cooking on the BBQ for an hour, when the meat has reached a temperature of 70° inside it is ready. Or it will be ready when we see a nice crust on the surface. Remove from the heat, let it rest for about ten minutes and slice. Serve with a nice fresh salad and a little red beer, success is guaranteed.