Stuffed Pork Loin from Kettle Grill

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	1 hr 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

1 ½ kg roast pork from the loin
1 packet bacon, thinly sliced or pancetta

For painting:

Instructions

Since we went under the grill, I`ve been trying to make the very lean lummer roast suitable for grilling. With the help of this recipe we succeeded. The result was a very tasty, thoroughly juicy roast. Not to mention the smell that filled the garden.
First the roast is cut flat. To do this, start about 1.5 cm above the lower edge, cut through almost to the other end, fold the thick upper piece backwards and continue cutting. In this way you can produce a nice big slice. If that`s too complicated for you, just cut it open like a butterfly and knock it flat a bit. Should work too. But the first version is better.
The inside of the roast is now coated with the tapenade. For the self-made tapenade, simply put everything in a food processor and puree, for the simpler version spread the finished tapenade on the meat, spread the mustard on it with a tablespoon and sprinkle evenly with the chopped garlic.
Now the roast is carefully rolled up. Make sure that the fat side is not rolled inwards. So that the whole thing lasts and gets even more flavor, the roast is now rolled into the bacon. For the sake of simplicity, put 3-4 long pieces of kitchen twine parallel to each other at a distance of a few cm (depending on the length of the roast). 3-4 strips of bacon, possibly two in a row for a longer roast, are placed on top at a right angle. The roast roll is now placed on it parallel to the bacon strips and more bacon is placed on top. Now just take the thread ends up and knot them together. Make sure that the bacon is stowed well on the two outer edges so that the filling cannot leak out. If necessary, wrap the bacon lengthways around the ends. The description sounds more complicated than it actually is.
The kettle grill is heated up in the meantime. Use good briquettes that keep the temperature for a long time. Preheat the grill to a medium heat so that you can grill indirectly, only stack the coals on the left and right and fill the middle with an aluminum dish or an old, water-filled casserole dish. The temperature can now be regulated to between 150 ° and 170 ° using the valves. I leave the valves open at the bottom and only regulate the upper ones.
Place the roast on a roasting rack, if available, or hold it in the middle of the wire rack (i.e. over the aluminum tray) and close the lid. Do not open it for an hour if possible, but check the temperature more often during this time (lid thermometer). Measure the core temperature of the roast after one hour. That should be a minimum of 70 °. Let the roast rest briefly and then cut it open. Tastes really fantastic and absolutely juicy.
The roast can be prepared in the morning and then left in the refrigerator until evening, but should be brought to room temperature for about 30 minutes before grilling.

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