Grilled Stuffed Pork Loin Roulade With Pineapple Ham, Onions, Apples & Cheese

This is an outstanding recipe developed for a BBQ Cooking Class called “Porkapalooza”. I love when the local grocery store has the whole pork loins on sale. It’s a great time to stock up and fill the freezer with at least a half a dozen meals. This particular stuffed loin was cooked at 275 degrees first on a Good One Marshall and then finished over direct heat on a Big Green Egg.

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Pork

Start with an 8″ to 10″ pork loin roast. To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2″ above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

Filling

Ham, good quality sliced deli ham(I used pineapple for this recipe)

1 large yellow onion, sliced and grilled

2 heads garlic, roasted

R Butts R Smokin Ozark Heat BBQ Rub

2 medium Granny Smith apple, sliced & grilled

Sliced swiss sheese

Sliced havarti cheese

Process

Layer the fillings on top of the pounded out pork loin in this order:

1.Roasted garlic spread

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2.Ham

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3.Sliced swiss cheese

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4.Grilled Onions

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5.Another layer of ham

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6.Grilled Apple Slices

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7.Sliced havarti cheese

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Dust each layer of ham with R Butts R Smokin’ Ozark Heat BBQ Rub.

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Use The Food Loop silicone trussing tool to roll up the pork roulade and secure.

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Cook in your grill or smoker on medium/high heat indirectly at 275 degrees until the internal temperature of the pork loin reads 160 degrees. Rest for 15 minutes, slice and totally enjoy!

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