Ingredients
- 3 pound New York (boneless top loin) pork roast
- 2 tablespoons butter
- 1 cup cremini mushrooms
- 1/4 cup onion, finely chopped
- 1 1/2 teaspoons fresh thyme, snipped
- 1 cup plain croutons, coarsely crushed
- 3 ounces prosciutto, chopped
- 1/3 cup Parmesan cheese, grated
- 2/3 cup plus 1 tablespoon balsamic vinegar
- Salt and pepper
Preparation
- For stuffing, melt butter in large skillet. Add mushrooms, onion and thyme; cook until onion is tender. Remove from heat; stir in crushed croutons, prosciutto, cheese and 1 tablespoon vinegar. Season with pepper. Meanwhile, in small saucepan, bring remaining vinegar to boil. Boil, uncovered, until reduced by half, about 6 minutes; remove from heat.
- Prepare medium-hot covered grill or preheat gas to medium-high. Lightly oil grill grate.
- To butterfly loin, place fat-side down. Make single lengthwise cut down center of pork, cutting to within 1/2-inch of bottom side. Spread open. Make another lengthwise slit to the right of first cut and a third slit to the left. Cover pork with plastic wrap. Pound with meat mallet to even thickness, about 3/4-inch. Remove plastic wrap.
- Spread stuffing onto pork, leaving 3/4-inch border. Starting from long side, roll pork and stuffing jelly-roll style. Tightly and evenly tie meat with butcher's twine or cotton kitchen string at 2-inch intervals. Sprinkle with salt and pepper.
- Grill pork, fat-side up, over indirect heat, away from fire until internal temperature reads between 145°F (medium rare) and 160°F (medium). Start checking temperature at 45-50 minutes, brushing with reduced vinegar twice during last 10 minutes. Remove pork from heat; let rest about 10 minutes. To serve, remove twine and cut pork into slices, about 3/4-inch thick.
Serves
Yield 8-10 servings
Source
National Pork Board
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