With the Fourth of July approaching quickly why not get away from the hot dogs and hamburgers and take your grill to another level. Now don’t get me wrong I love a great hot dog or a juicy burger but you can get those at any cookout. Let’s be better than average and use our grills to create something fantastic.
What you will need.
4 slices of swiss cheese (about 4 ounces) (You can substitute mozzarella or provolone if you prefer)
4 slices of prosciutto (You can also use deli ham – yes it is different but both are good)
1/2 cup of fresh spinach chopped (optional)
2 tablespoons sun-dried tomatoes (optional)
Salt and Pepper or your favorite BBQ Rub (we used a commercial rub, Chef won’t give out his secret rub recipe yet!)
Place the tenderloin on a cutting surface and with a knife slice the loin about 1/3 of the way from the bottom all along the edge, do not go all of the way through.
Now open up the loin and continue to cut the loin along the bottom once more.
With your pork loin laid out in front of you sprinkle it with salt and pepper or with your favorite BBQ rub
Now place the cheese down on the pork loin
Layer in the prosciutto
Top that with your spinach and sun-dried tomatoes (if using)
Next roll up the pork loin and secure it with a metal skewer or toothpicks. You can also use butchers/kitchen twine and tie up the loin.
Sprinkle with salt and pepper or your favorite BBQ rub.
- Light your grill for indirect cooking. If you are using charcoal build your fire on one side of the grill and leave half of it without coals underneath, if you are using a gas grill light all of the burners and before you put the meat on turn off half of them.
- Place the meat on the side of the grill without the coals or over the unlit burner.
- Now if your grill has a thermometer the ideal cooking temp would be about 285-300 degrees. The pork loin is going to cook for about 15 to 20 minutes per pound. DO NOT TRUST COOKING TIMES ON THE INTERNET, EVEN THIS ONE. Each loin and each grill is different, pick up a meat thermometer and use it.
- Pull the pork loin off of the grill once the internal temperature reaches about 145-150 degrees, put it on a platter or plate and let it rest for 10 minutes. The resting will allow the internal temp to come up to about 150-155 degrees and allow the juices to redistribute throughout the meat. For more information about cooking temperatures and cooking guidelines check out this handy chart provided by the Pork Board.
- Now slice that pork loin up and enjoy it.
- We hope you have enjoyed today’s Foodie Friday recipe. If you get a chance to take rise above the normal burgers and hot dogs with this recipe or any of our great recipes send us a message on twitter @buckeyehonda, leave us a message on Facebook or leave us a comment below! Have a great summer!