Sign In
Forgot your password?
Don't have an account? Register Here
Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

Get Social
Main Course

Grilled Pork Loin Stuffed with Gorgonzola

Grilled Pork Loin Stuffed with Gorgonzola

Serving Size:Serves 8-10

Ingredients

  • 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 Brennan's 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

Description

The stuffing is what puts this pork recipe over the top. It's delicious! Pair this with South Island Pinot Noir or Riverland Chardonnay.

Preparation

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 second portion of meat; retie 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.

Rate / Add your own comment
Rate this Recipe: