Grilled Pork Loin Stuffed with Homemade Sausage

This is a great recipe, with just one tricky step – tying the roast. Instead of making the sausage stuffing you could just use bulk sausage and add sautéed onion and fennel.

Grilled Pork Roast a la Porchetta A 4-5 pound pork loin, butterflied. The meat counter can do this for you. 3 tablespoons olive oil 1 fennel bulb, white part only, chopped medium. Finely chop soft green fronds to make ½ cup. 1 large onion, chopped medium --- Sauté onion and fennel in oil over medium heat until soft, about 8 minutes 2 pounds ground pork 2 tablespoons fennel seeds 2 tablespoons fresh rosemary, chopped finely 6 garlic cloves, sliced 1 to 2 tablespoons ground black pepper 1 tablespoon kosher salt ½ cup fennel fronds --- Add all ingredients and sauté until pork loses pink color. Remove from heat and let cool. Turn gas grill burners to high and cover. For charcoal grill, light coals until white ash, then pour onto one side of grill. Spread sausage mixture and additional fennel fronds (if desired) over pork loin, leaving a one inch border around all sides. Roll up from longest end and close tightly. Tie the roast with kitchen string. For gas grill, turn center burner off, turn other burners to low. Place roast on coolest section of grill. Cover and cook up to an hour. You want to see 135 degrees on an instant read thermometer placed into the center. You might want to place a few quarters of red onion or yellow peppers on the grill while the meat cooks, along with a foil packet of potatoes with olive oil, S&P and a few whole garlic cloves (skin on). As the pork rests for about 10 minutes, throw some zucchini slices on the grill for two minutes (turn heat back up to high).

 

To butterfly and tie a roast: Learn the technique here