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Recipe Detail Page
Balsamic Onion-Stuffed Pork Loin
Summer 2007
This flavourful onion stuffing keeps the pork juicy and really tasty! Long slow barbecuing keeps the pork tender and adds a hint of smokiness.
Serves 6 to 8
2 tbsp (25 mL) extra-virgin olive oil
2 onions, finely chopped
4 cloves garlic, minced
3 tbsp (45 mL) balsamic vinegar
½ red bell pepper, finely diced
½ cup (125 mL) fresh bread crumbs
1 egg yolk
¼ cup (50 mL) chopped fresh basil
1 tbsp (15 mL) chopped fresh oregano
1 tbsp (15 mL) grated Parmesan cheese
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground black pepper
1 boneless single pork loin (about 2 lb/1 kg)
2 tbsp (25 mL) Dijon mustard
1. Heat oil in nonstick skillet, over medium-high heat. Add onions and garlic; cook, stirring, for about 8 minutes or until starting to turn golden. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes or until softened. Add balsamic vinegar and cook for 2 minutes. Remove from heat.
2. Add pepper, bread crumbs, egg yolk, basil, oregano, cheese and half each of the salt and pepper; stir to combine well. Set aside.
3. Using a sharp chef's knife, start cutting pork loin lengthwise in a spiral fashion to unroll the loin until you end up with 1 long rectangular piece. Using a meat mallet, pound out pork to an even thickness. Spread with mustard and sprinkle with remaining salt and pepper. Spread onion mixture over top leaving 1-inch (2.5-cm) at 1 short end. From other end start rolling up pork loin, jelly-roll fashion.
4. Using kitchen string, tie the pork loin to secure at 1-inch (2.5-cm) intervals. Place on large plate; set aside.
5. Heat both sides of barbecue at high heat. Turn off 1 side of barbecue and reduce heat of other burner to medium. Place pork loin on greased grill over unlit side of barbecue. Close lid and cook for 45 minutes, adjusting heat to keep temperature of barbecue at about 325ºF (160ºC).
6. Turn pork roast and cook for another 45 minutes, maintaining temperature. Turn roast again and cook for about 30 minutes or until meat barbecue thermometer inserted in centre registers 155ºF (68ºC). Transfer to cutting board and let stand covered with foil for about 10 minutes. Remove string and cut into thick slices. Serve with any juices.
Serves 6 to 8
Grilled Radicchio
Why not add some radicchio to your grill instead of a salad for your next gathering? It turns golden and brings out some sweetness in this usually bitter lettuce.
2 heads radicchio
1/4 cup (50 mL) extra virgin olive oil
3 tbsp (45 mL) balsamic vinegar
2 small cloves garlic, minced
2 tbsp (25 mL) each chopped fresh basil and mint or Italian parsley
¼ tsp (1 mL) each salt and freshly ground pepper
1. Cut each radicchio into 6 wedges; set aside.
2. Stir together oil, vinegar, garlic, basil, mint, salt and pepper in small bowl. Brush 1 side of radicchio and place on greased grill. Repeat with remaining slices. Grill on medium-high heat for about 2 minutes.
3. Brush top sides with oil mixture; turn and grill for about 3 minutes or until charred.
4. Place grilled radicchio onto platter and drizzle with the remaining marinade to serve.
Serves 6
Grilled Corn On The Cob with Roasted Red Pepper Mayonnaise
This surprising combination adds more sweetness to an already sweet summer treat of corn on the cob. The roasted red pepper mayo is also delicious with grilled potatoes or other favourite vegetables.
Roasted Red Pepper Mayonnaise
½ cup (125 mL) light mayonnaise
¼ cup (50 mL) finely diced roasted red bell pepper
2 tbsp (25 mL) finely chopped fresh Italian parsley
1 large clove garlic, minced
¼ tsp (1 mL) fresh ground black pepper
6 cobs of corn, shucked
1 tbsp (15 mL) butter, melted
1. Whisk together mayonnaise, roasted red pepper, parsley, garlic and black pepper in bowl until combined. Set aside half of the mayonnaise mixture to serve.
2. Brush corn with butter and place on greased grill over medium-high heat and grill, turning occasionally for 8 minutes.
3. Brush remaining half of mayonnaise mixture over corn, and grill, turning for about 8 minutes or until golden brown and tender-crisp.
4. Serve with reserved mayonnaise mixture.
Serves 6
