Apple Cheese Stuffed Pork Roast on the Grill | Collab with Rockin Robin Cooks

I show you how to make a wonderful apple, onion, and cheese stuffing for a pork loin roast. I show you how to stuff and tie up your roast and also how to grill it on your grill. This roast was very tender and juicy.

This video is also a collaboration video with my dear friend Rockin' Robin who made a fabulous Cauliflower Gratin as a side dish to accompany this Stuffed Pork Roast.

Rockin' Robin's Cauliflower Gratin Video:
https://youtu.be/g95Bm_VPm_w

I encourage you to visit Robin's channel and subscribe. Robin shows you how to make simple and delicious healthy recipes that are sure to please your friends & family.

You can find Rockin' Robin's channel here: https://www.youtube.com/user/cookingmexicanrecipe

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Stuffing Mixture
2 Tbsp Olive Oil
1 Cup Onion Chopped
2 Granny Smith Apples peeled and chopped
1 tsp fresh Thyme
1 tsp fresh Sage
2 tsp fresh Rosemary
1/2 Lemon juiced
Salt & Pepper to taste
2 Tbsp Salted Butter
2 Cups stale bread
6-8 oz of Chicken Broth
1 tsp Garlic powder
1 tsp Poultry seasoning
1/3 Cup Parmesan Cheese (use more if desired)

Pork Loin
3.5 pound pork loin roast (butterflied)
2/3 Cup brown sugar
1 Tbsp Garlic Powder
1 Tbsp Lawry's Seasoned Salt
2 tsp cracked black pepper
2 Tbsp Olive Oil

Add Olive oil, onion, and apples to a pan on med-high heat. Cook for 5 minutes. Add herbs, lemon juice, salt & pepper and cook another 2-3 minutes. Turn off heat and add butter.

Add stale bread to mixture. Stir in the bread, then add chicken broth. Add garlic powder, poultry seasoning, and parmesan cheese to mixture and stir in. Taste filling and adjust seasoning to taste if needed. Allow to cool completely before adding stuffing to pork loin.

Unroll your butterflied pork loin roast. Sprinkle on brown sugar leaving 1 inch around the edges of roast. Season your roast with garlic powder, seasoned salt, and pepper. Drizzle olive oil all over the roast and rub seasoning blend and sugar into the roast.

Add stuffing to the inside of the roast leaving 1 inch around the edges. Roll up the roast and tie with butcher's twine. Season outside of roast with more seasoned salt and black pepper.

Grill your pork roast indirectly over med-high heat for 20-30 minutes. Flip roast over and continue grilling another 20-30 minutes or until roast reads an internal temp of 145F or more. Pull off the roast and let rest tented in foil for 15-20 minutes before slicing. Enjoy!

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Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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