Goat Cheese & Pistachio stuffed Pork Loin is a perfect show-stopping dinner that can be cooked effortlessly on a Bull Grill. When cooking a larger and lean cut of meat the trick is not to overcook the meat. Periodically checking the temperature of the pork loin along with the Reliabull Heat technology found in Bull Grills is key. Another way to keep the pork juice is to introduce a bit of moisture to the meat. For this recipe, I use bell peppers and goat cheese to help keep the pork from drying out while adding a bit of flavor.
- 1 Pork Loin
- 1 cup Roasted Bell Peppers
- 8 oz Goat Cheese
- 1/2 cup Chopped Pistachios
- 1/4 cup Chopped Apricots
- 1 tbsp kosher salt
- 2 tbsp Fresh Herbs
- Using a sharp knife, place the Pork Loin fat side up, with the short end toward you. Position the knife on the bottom third of the pork loin, then cut into the center of the pork loin. Continue making horizontal cuts into the pork loin until you are about an inch away from cutting it in half. Then return to the middle area and repeat the process again on the thicker part unrolling the pork as you cut and keeping the knife parallel to the cutting board to maintain the same thickness. It may be necessary for some areas to be cut down slightly to unroll evenly. Continue cutting until pork unrolls to form a rectangle but be sure not to cut entirely through the meat.
- Place the pork loin fat side up and liberally season with salt. Turn the pork over and season the inside with salt.
- Evenly spread a thin layer of goat cheese over the inside of the pork loin. Spread the bell pepper, apricots, pistachios, and herbs evenly over the goat cheese. Starting on either shorter end roll the pork loin keeping the filling inside. Once the pork loin is rolled use butcher's twine to tightly secure the rolled pork.
- For easy cleanup, place, the pork loin on a cast iron pan. Place the pork in a Bull Gas Grill or Bull Bison Charcoal Grill that has been preheated to medium-high heat, approximately 350°F. Cook until the pork reaches an internal temperature of 155°F (it should take about 75-90 minutes) if the top of the pork begins to burn place a piece of foil loosely tented on top of the pork loin.
- Once the pork loin has reached an internal temperature of 155°F remove it from the heat and allow it to rest for at least 10-15 minutes before slicing.
- Be sure to remove all the butcher's twine then use a sharp knife to slice the pork into inch slices.