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
Servings: 8


  • Hickory Smoking Chips
  • 1 2-3 lb Pork Loin
  • 1 cup fresh Spinach
  • ½ cup Feta cheese
  • ½ cup Sun-dried Tomato, drained
  • Salt
  • 4 cloves Garlic, minced
  • 1 Lemon, zest and juice
  • ¼ cup Parsley, chopped

Chef's Tip

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!


  1. 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.
  2. 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.
  3. Continue to open up the loin by making the incision deeper and carefully unrolling the meat until it lays flat on the board.
  4. Place the spinach, feta, tomato, and lemon juice in a food processor. Pulse for 20 seconds.
  5. 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.
  6. Rub the pork all over with garlic, parsley, salt, and lemon zest.
  7. Set the pork loin on the opposite side of the grill from the coals so the main heat is not directly underneath.
  8. Add a cup of dry smoking chips to the coals and set the lid on the grill.
  9. 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.
  10. 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.

Used in this recipe:

Hickory Smoking Chips

Hickory Smoking Chips