Barbecue stuffed pork loin with cherry jus
Deep, rich dried fruit with seasonal spices pair so perfectly with juicy roast USA pork. This festive pork roast is a great alternative to turkey and also makes the most incredible leftover sandwich with lashings of mustard mayo. We serve this with a dark cherry jus, both sweet and savoury, which really elevates this dish.
Ingredients
Metric
Imperial
- 2.5kg pork loin, fat scored
- 2 tsp flaky sea salt
- 2 tbsp of olive oil
Stuffing
- 50g of unsalted butter
- 1 small red onion, finely diced
- 400g of sausage meat
- 75g of Panko breadcrumbs
- 50g of dried apricots
- 50g of flat-leaf parsley, finely chopped
- 1 Granny Smith apple, peeled, cored and diced
- 1 clementine, zest and juice
- 1 tbsp of fresh rosemary, leaves finely chopped
- 1 tbsp of thyme leaves
- 1/2 tsp flaky sea salt
Cherry jus
- 300g of cherries, stones removed
- 30g of fresh cranberries, optional
- 1 sprig of thyme
- 1 star anise
- 1 clementine, juice and zest
- 50ml of balsamic vinegar
- 1/4 tsp freshly ground nutmeg
- 50g of dark brown sugar
- 50ml of water
- 1/2 tsp flaky sea salt
- 50g of unsalted butter
Equipment
- Meat mallet/tenderiser
- Twine
- kettle barbecue
- Wood chips
Method
Start by making the stuffing. Melt the butter in a large frying pan. Add the onion and gently sauté on a medium-low heat until translucent, about 3-4 minutes
- 50g of unsalted butter
- 1 small red onion, finely diced
Add the remaining stuffing ingredients and continue to cook on low until all the ingredients are well incorporated, around 10-12 minutes in total. Remove from the heat and set aside to cool
- 400g of sausage meat
- 75g of Panko breadcrumbs
- 50g of dried apricots
- 50g of flat-leaf parsley, finely chopped
- 1 Granny Smith apple, peeled, cored and diced
- 1 clementine, zest and juice
- 1 tbsp of fresh rosemary, leaves finely chopped
- 1 tbsp of thyme leaves
- 1/2 tsp flaky sea salt
Butterfly the pork loin open and gently beat with a mallet until flattened. Season with the sea salt. Spread the stuffing mixture evenly over the loin. Close up the loin and tie with butcher's string. To ensure the loin holds together, wrap tightly in cling film and refrigerate for 2 hours or ideally overnight
- 2.5kg pork loin, fat scored
- 2 tsp flaky sea salt
Set up your kettle BBQ for indirect cooking with the coals banked to one side. Preheat to 120°C. Add soaked wood chips or wood chunks if you’d like at this stage. Place your pork loin on the indirect side of your BBQ (without any coals underneath), brush with the olive oil and cook until the internal temperature of the pork reads 65°C, around 1.5hrs – 2hrs
- 2 tbsp of olive oil
While the pork is cooking, add all the cherry jus ingredients except the butter to a pan and simmer until reduced and jammy, around 15 minutes
- 300g of cherries, stones removed
- 30g of fresh cranberries, optional
- 1 sprig of thyme
- 1 star anise
- 1 clementine, juice and zest
- 50ml of balsamic vinegar
- 1/4 tsp freshly ground nutmeg
- 50g of dark brown sugar
- 50ml of water
- 1/2 tsp flaky sea salt
Transfer the sauce to a blender or use an immersion blender to blend the sauce until smooth, then pass through a sieve. Finish by adding back to the pan over a low heat, then whisking in the cold butter cubes in small batches
- 50g of unsalted butter
To serve, cut thin slices of pork and serve with a few tablespoons of cherry sauce
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