Bacon and kale-stuffed pork loin filet might sound fancy-schmancy, but this grilled number couldn't be easier. Just make the stuffing, spoon it over the pork loin, and roll it (like a jelly roll) starting from the longest side. Then all you have to do is tie everything up with butcher's twine and cook them on the grill; you can even prep the whole thing a day or two in advance if you want to cut out any leg work before a big party. —Food52
Test Kitchen Notes
This recipe is shared in partnership with Smithfield Fresh Pork. —The Editors
For the kale stuffing, heat oil in large, heavy bottomed pot over medium-low. Add bacon; cook and stir until browned. Reduce heat to low; add onion and garlic. Sauté until garlic is light golden and onions have sweated. Stir in kale, salt, black pepper, red pepper and caraway seeds; mix well. Add cider vinegar; cover pot and cook for 5 to 10 minutes until kale is tender. Remove lid and continue cooking until liquid has evaporated. Place mixture on plate or platter to cool before using.
Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400°F and indirect heat zone about 275°F.
For Pork Loin Filet, using a sharp knife, cut the loin down the middle lengthwise without cutting through. Open loin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound loin with flat side of meat mallet or rolling pin to a rectangle with an even thickness throughout, about 1/2-inch thick.
Spoon Kale Stuffing evenly over loin. Roll loin, jelly roll style, starting from the longest side. Tie loin closed with water-soaked butcher twine.
Place stuffed loin filet over direct heat zone for 12 minutes, spraying with apple juice and rolling 1/4 turn every 3 minutes. Move browned stuffed loin filet to indirect heat zone and cook for 20 minutes until internal temperature reaches 145°F to 160°F Let stand 10 minutes before slicing to serve.