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Prep time
20 minutes
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Cook time
50 minutes
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Serves
6 to 10
Author Notes
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
Ingredients
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1
Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet
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1/2 cup
apple juice, in a spray bottle
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1/4 cup
diced Smithfield Hickory Smoked Bacon
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2 tablespoons
olive oil
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1/2 cup
julienned yellow onion
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4
cloves garlic, thinly sliced
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2 cups
sliced kale
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2 teaspoons
kosher salt
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1 teaspoon
freshly cracked black pepper
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1/2 teaspoon
crushed red pepper
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1/2 teaspoon
toasted caraway seeds, crushed
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1/4 cup
apple cider vinegar
Directions
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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.
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Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400°F and indirect heat zone about 275°F.
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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.
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Spoon Kale Stuffing evenly over loin. Roll loin, jelly roll style, starting from the longest side. Tie loin closed with water-soaked butcher twine.
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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.
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