Ingredients:
3 Tbsp. olive oil
1 large yellow onion, chopped
2 apples, peeled, cored and chopped
2 cups thick-cut white bread cubes
2 sprigs fresh rosemary
1 egg, beaten
2 Tbsp. butter
salt and pepper, to taste
½ to 1 cup chicken broth
1 (3 lb.) pork loin roast, butterflied
butcher’s twine
Directions:
- In large skillet, heat olive oil over medium-high heat. Add onion, apples and rosemary. Sauté until softened.
- Remove from heat and gently stir in bread cubes, egg, butter, salt and pepper. Add chicken broth gradually until everything is moistened.
- Preheat Indoor/Outdoor Grill to setting 4.
- Let stuffing mixture cool completely before putting into pork loin. Spoon stuffing down pork, horizontally, in line. Roll pork over stuffing, jelly-roll style, ending with seam down and fat side up.
- Lightly score fat, in diamond pattern, with sharp knife.
- Tightly tie pork roast up with butcher's twine and season with more salt and pepper.
- Once grill is preheated, grill pork for 20 minutes per side or until meat thermometer reads internal temperature of 165°F.
- After cooking, remove pork from grill and allow to rest 15 minutes before slicing and serving.