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Grilled Pork Loin with Apple-Cherry Filling

  • 1 cup apple cider
  • 1/2 cup cider vinegar
  • 3/4 cup packed light brown sugar (5 1/4 oz.)
  • 1 large shallot - halved lengthwise and sliced thin crosswise (about 1/4 cup)
  • 1 1/2 cups dried apples packed (4 oz.)
  • 1/2 cup dried sweet cherries packed (2 1/2 oz.)
  • 1/2 cup pecans - lightly toasted, chopped coarse - OPTIONAL
  • 1 tsp caraway seeds
  • 1/4 tsp cayenne pepper
  • 2 tsp chopped fresh thyme leaves
  • 2 1/2 lb. center cut pork loin roast
  • 2 - 3“ wood chunks (hickory works well) - soaked in water for 1 hour

  1. Recipe works best with a loin that is 7-8” long and diameter of 4-5“. To make cutting easier, freeze the loin for 30 min. The loin can be stuffed and tied a day ahead, but don't season exterior until ready to cook.
  2. Bring the apple cider through cayenne pepper to simmer in a medium saucepan. Cover, reduce heat to low, cook until apples are very soft, about 20 min. Push mixture through a fine-mesh strainer to extract as much liquid as possible.
  3. Return liquid to saucepan and simmer until reduced to 1/3 cup, about 5 min.; reserve glaze.
  4. Pulse apple mixture in food processor until uniformly coarsely chopped, about 15 - 1 sec. pulses. Transfer apple mixture to bowl and stir in thyme, refrigerate while preparing pork.
  5. Cut meat to even 1/2” thickness by slicing within 1/2“ of edge, flipping, and continuing cutting. Layout meat, cover with wrap, pound out with meat hammer to thin layer.
  6. Season inside liberally with salt and spread apple filling in even layer, leaving 1/2” border. Roll tightly and tie with twine at 1“ intervals. Season exterior liberally with salt and pepper.
  7. If grilling on charcoal grill, light briquettes and build 2 level fire by placing coals over 1/2 of grill. Drain wood chunks and place on coals. Open bottom vent fully. Heat grill, scrape clean, and oil grill. Place roast fat side up over cool side of grill. Open top vent half way and place over roast to draw smoke through grill. Grill until instant thermometer reads 130-135 deg., 55-70 min. Flip roast once half way through and brush with 1/2 the glaze. Brush on remaining glaze when done.
  8. If grilling in oven place roast on rack in baking pan and place in 325 deg oven. Heat to 135 deg., 65-80 min. Flip roast once and brush with 1/2 the glaze, brushing on the remainder when done at 135 deg.
  9. Allow the roast to rest for at least 15 min. tented with aluminum foil. Internal temp should rise to 145 deg. Cut into 1/2” thick slices, removing twine as you cut.

Serves: 6      Total cook time: 25 min sauce + 55-80 min. meat + 15 min. rest
Source: Cook's Illustrated Sep 1, 2007

recipe/grilledporkloinwithapplecherryfilling.txt · Last modified: 2013/09/09 16:29 by rob