Description
A quick and fancy pork recipe using Smithfield® Applewood Topped Bacon Pork Loin Filet
Ingredients
Scale
- 1 Smithfield® Applewood Topped Bacon Pork Loin Filet (at least 1.5lbs)
- 6–8oz goat cheese, softened to room temp
- 3 sprigs fresh sage leaves, washed and stems removed
- 6–7 dried turkish figs, diced
- baking twine
Instructions
- Heat the grill to medium heat (gas) or prepare the coals (charcoal). An ideal temp would be between 375-400 degrees, and you’ll need a grill with a lid for even cooking. You’ll also need indirect heat, so only light one side of the grill with gas or charcoal.
- Remove the pork loin from the package and gently scrape off the bacon topping and set aside.
- Place the top/marbled side down, and using a sharp knife, carefully roll cut the pork loin (see video link and photos above) and flatten it out on a cutting board. (Butterflying is fine too.)
- Using the back of a spoon, spread the goat cheese evenly on the inside of the pork loin, being careful to leave a few inches of pork uncovered on all sides.
- Lay out the sage leaves and sprinkle with the dried figs on top of the goat cheese.
- Roll the pork back up with the filling inside and tie tightly in several places with baking twine. Be sure to secure the ends well to help keep the cheese from leaking out while being cooked.
- Press the bacon topping back onto the top of the pork loin.
- Place on the opposite side of the grill from the heat source, bacon side up. Close the lid and cook for about 22 minutes per lb if roll cut, and closer to 30 min per lb if butterflied.
- Remove from the grill once the internal temp has reached 155 degrees.
- Place pork on a cutting board or cookie sheet, tent with foil, and allow the pork to rest for about 10 minutes.
- Slice carefully into medallions, cutting the twine off as you go, and serve with some grilled veggies, a salad and a bottle of wine for a perfect quick and fancy meal!
Notes
- Gluten-free: This is gluten-free!
Nutrition
- Serving Size: 6