My son turned three this week, but I’m not big on parties… They are so expensive and so much work! For me, I’d rather have a few friends over, eat a nice meal, enjoy real conversation together, let the kids play and then get to bed at a reasonable time. *Note to self: you’re officially old.
Even though I don’t muster up the energy for a bunch of birthday festivities, I still find it in me to prepare a good meal. Unbeknownst to them, my guests would be guinea pigs for a couple new recipes this time.
I also finally, finally got a grill, so I wanted to do something with it. Seeing as how I had a good sized pork loin roast sitting in my refrigerator, the wheels of meal prep began to turn. Now, because it’s me, I can’t just rub it down with spices and slap it on the fire. I gotta experiment a little bit. Here’s what I came up with:
4 pound pork loin roast
1/3 cup organic currants
1/3 cup chopped walnuts
2 TBSP fresh chopped flat-leaf Italian parsley
1 TBSP fresh thyme (sub 1/2 tsp dried)
1 TBSP fresh oregano (sub 1/2 tsp dried)
1/2 tsp Celtic sea salt (use 1/4 tsp for finer grain salts)
1/2 bunch of asparagus
8 slices of cooked thick-cut, nitrate-free bacon
Salt, pepper, and garlic powder to taste
Make the filling first by combining the currants, chopped walnuts, fresh parsley, thyme, oregano and salt.
Next you’ll need to roll cut the pork loin. I’m not gonna lie, this takes some skill. This recipe was the first time I gave it a try and I totally botched it. If you’re like me and new to the roll-cut method, watch this video and see if you have better luck than I did. I can attest that the butterfly method comes out just fine if the roll-cut seems like too much.
Once the pork loin roast is opened up (one way or the other), layer on the currant-walnut filling. Next, add on the asparagus spears and the cooked bacon.
Roll that baby up! Be sure to secure the roast with the cooking twine. Dust the outside of the roast with some kosher salt, black pepper and a little garlic powder for good measure. Just season to taste… nothing crazy.
I’m no expert on the grill, so I’ll just tell you what I did to prepare this roast and you can modify as needed. Preheat the grill to 400 degrees (Fahrenheit). I used one of these non-stick grill trays for roasting. I figured that 1) I could rotate the pork more easily if it was starting to brown unevenly and 2) that it would hopefully protect the twine from burning or sticking. Worked like a charm!
The roast needs to cook over indirect heat, which means turn off the flames on one side of the grill and set the roast there. Leave the burners going on the side opposite of where the meat will be placed. Maintain a grill temperature between 325 to 400 degrees and let it go for 45 minutes. Check the internal temperature of the roast at that point. Once it reaches 135 degrees, pull it off the grill, cover with a sheet of aluminum foil and let rest. Carryover cooking will jump the temp up another 5-10 degrees and the juices will redistribute back into the meat. All good things, friends.
Slice thick and serve after resting. I’ll show you what I paired mine with in my next post. Stay tuned!