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GRILLED PORK ROLL
with Apricot Rice Stuffing
Active Time : 20 Minutes Total Time : 55 Minutes Serves : 6INGREDIENTS
- 1/2 cup cooked long grain natural brown rice
- 3/4 cup light raspberry vinaigrette dressing divided
- 1 fresh apricots pitted and chopped
- 1/4 cup cashew halves & pieces
- 1/4 cup sweetened dried cranberries
- 2 tablespoons chopped green onions
- 1 1/2 teaspoons ground cumin divided
- 3/4 teaspoon chili powder divided
- 1 (1 1/2-2 pound) boneless pork loin roast [ribeye]
- - kitchen string
DIRECTIONS
In medium bowl, combine rice, 2 tablespoons raspberry vinaigrette, apricots, cashews, cranberries, onions, ½ teaspoon cumin and ¼ teaspoon chili powder. Salt and pepper to taste; set aside.
Butterfly roast by using a sharp knife and cutting parallel to work surface using short slicing motions. Starting 1/3 the way down side of roast, cut horizontally almost all the way through, stopping about 1 inch from the edge. Open roast like a book; repeat cut going back the opposite way, opening roast like a tri-fold brochure.
Place opened roast on a large piece of plastic wrap; cover with another piece of plastic wrap. Using the flat side of a meat mallet, pound pork to about ½-inch thick. Set aside.
Prepare grill to medium-low heat. Place rice mixture along the long edge of roast. Roll up jelly-roll style; tie with kitchen string.
In small bowl, combine remaining vinaigrette, 1 teaspoon cumin and ½ teaspoon chili powder. Brush over surface of roast. Place roast on grill. Grill, turning occasionally and brushing with vinaigrette until internal temperature reaches 155°F.
Remove from grill; allow to rest 10 minutes (temperature will continue to rise 5° while resting to 160°F). Remove string and slice.