As I was sitting on the couch with the kids this morning, I heard, "Hey... Callie... It's me. You know, that pork roast in the fridge that needs to be cooked. Don't leave me hanging here. You know how bad old pork smells." So, I got up off the coach and gathered a few cookbooks to look through to find a good recipe. After looking at pulled pork, pork carnitas or other tacos, and a myriad of the other recipes, I found this one. The weather was lovely today, so I decided to go the grilling route. It turned out wonderful! The original recipe called for dried pears, walnuts, and gargonzola, but I didn't have any on hand. I did, however, have craisins, pecans, and feta. Score! It was a good substitution. Either way, it's a nice twist on a pork roast that doesn't take that much effort.
Pork Loin Stuffed with Craisins and Feta
source: Grill It! A Better Homes and Gardens cookbook
1/2 onion, diced
1 T butter
3/4 c dried Craisins (or dried pear or apple)
1/4 c chopped pecans (or walnuts)
2 T feta (or Gargonzola)
1/2 T balsamic vinegar
1.5-2 lb pork roast
2 t rosemary
2 cloves garlic, minced
1/2 t pepper
In a small saucepan, melt the butter. Add the onion and cook for about five minutes, or until they are softened. Remove from the heat and add the craisins, pecans, and feta. I totally missed the vinegar when I did it, so you could include it or not. Set the stuffing aside.
Trim the pork loin of any giant fat pockets. Cut it in half lengthwise.
Preheat the grill to medium (about 350 degrees) and place the roast in a roasting pan over indirect heat. If you've never done that, just place the meat over a burner that is off.