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Grilled Pork Loin Stuffed with Gorgonzola

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 8-10


1/3 cup chopped onion

2 Tablespoons butter

1 1/2 cups chopped dried pears or apples

1/2 cup chopped walnuts, toasted

1/4 cup crumbled Gorgonzola cheese

1 Tablespoon Balsamic Vinegar

3-4 pounds boneless pork top loin roast (double loin, tied)

1 Tablespoon snipped fresh rosemary

2 large cloves garlic, minced

1/2 teaspoon coarsely ground black pepper

grilled nectarine slices, optional

fresh rosemary sprigs (optional)

Adapted From: Better Homes and Gardens

The stuffing is what puts this pork recipe over the top. It’s delicious! Pair this with a Pinot Noir or Chardonnay. 

For stuffing: In a medium saucepan, cook onion in hot butter over medium heat until tender. Remove from heat. Stir in dried pears, walnuts, cheese and vinegar.

Untie meat; trim fat from meat. Spoon stuffing onto the flat side of one portion of meat. Replace the second portion of meat; re-tie with kitchen string.

For rub: In a small bowl, stir together rosemary, the garlic, and pepper. Sprinkle mixture evenly over meat; rub with your fingers. For a charcoal grill, arrange medium coals around a drip pan in a grill with a cover. Test for medium-low heat above pan. Cover and grill for 1 1/2 to 2 hours or until a meat thermometer inserted into center of meat registers 150F. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Cover and grill as above, except place meat in a roasting pan.)

Remove meat from grill. Cover with foil  & let stand for 15 minutes. (The meats internal temperature will rise 10F during standing.

If desired, serve meat with grilled nectarine slices & garnish with rosemary springs.