Bursting with flavor, this Mediterranean inspired pork roulade is a stunner. Once it’s on the grill, it’s relatively hands off until meal time – perfect.
Total Time: 1.5 hours
- Hickory Smoking Chips
- 1 2-3 lb Pork Loin
- 1 cup fresh Spinach
- ½ cup Feta cheese
- ½ cup Sun-dried Tomato, drained
- 4 cloves Garlic, minced
- 1 Lemon, zest and juice
- ¼ cup Parsley, chopped
Be sure that you are shopping for a pork loin and not a pork tenderloin. You will have a very hard time making a roulade with a tenderloin!
- Preheat a charcoal grill. Set the coals on one side of the grill to prepare for indirect heat cooking. Allow the coals to develop until they are white hot.
- While the coals are getting to the right spot, lay the pork on a cutting board and make an incision along the length of it.
- Continue to open up the loin by making the incision deeper and carefully unrolling the meat until it lays flat on the board.
- Place the spinach, feta, tomato, and lemon juice in a food processor. Pulse for 20 seconds.
- Spread the filling evenly over the flattened loin and carefully roll up to resemble the original shape. This roll can be secured with twine with the seam side down.
- Rub the pork all over with garlic, parsley, salt, and lemon zest.
- Set the pork loin on the opposite side of the grill from the coals so the main heat is not directly underneath.
- Add a cup of dry smoking chips to the coals and set the lid on the grill.
- Cook the pork to an internal temp of 155°F, about an hour. Rotate the pork and add more chips every 30 minutes or so.
- Allow to rest for 10 minutes before slicing. Cut into one inch thick slices.
*Keep a spray bottle of water handy in case of flare-ups.