Slow Grilled Stuffed Pork Loin

This pork loin is ever so succulent when slow cooked on a Weber charcoal grill using the indirect cooking method.

3-4 Pounds Of Charcoal Briquets

Two 6 Inch Wide X 9 Inch Long Drip Pans 

A Two Pound Boneless Pork Loin

Butcher’s Twine

12 Ounces Of Baby Spinach Steamed With Most Of The Water Squeezed Out

Two Teaspoons Of Finely Chopped Scallions

Two Teaspoons Of Finely Chopped Red Onion

A Tablespoon Of Crumbled Feta Cheese

Two Teaspoons Of Sea Salt

A Teaspoon Of Ground Black Pepper

1/2 Teaspoon Of Dried Oregano

Into a mixing bowl, add the baby spinach, the scallions, the red onion, the feta cheese, a pinch of sea salt, and a pinch of ground black pepper. Mix well and set aside.

With the fat cap up, slice the pork loin about halfway up from bottom but do not slice all the way through the roast. Stop cutting when you are about 1/2 inch from the edge. Open the pork loin up like a book. Using a meat mallet, pound the pork roast until you have achieved a uniform thickness of about 3/4 of an inch. Place the spinach mixture in the middle of the roast. Roll the pork loin up like a jelly roll. Tie the pork loin in three places with the butcher’s twine to keep the roast together and to keep the spinach stuffing from falling out. Sprinkle the fat cap with sea salt, ground black pepper, and dried oregano.

Get the charcoal briquets hot. They should be white on the outside and a red, orange color in the center. Place the drip pans in the center of the charcoal grate. Spread the briquets in equal amounts around the drip pans. Place the cooking grate on the grill. Place the pork loin fat cap up on the cooking grate directly over the drip pans. Cover the grill and let the meat cook for at least two hours.  

Remove the butcher’s twine. Let the roast rest for 15 minutes before carving.

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