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Grilled Pork Loin Uruguayan's Way https://www.metro.ca/userfiles/image/recipes/longe-de-porc-grillee-a-l-uruguayenne-10026.jpg PT20M PT1H30M PT1H50M
Clean the pork loin by removing all excess fat and connective tissus.Place the loin on a large cutting board and with a sharp knife, cut into it from left to right about 1/2 inch (1.3 cm) into the bottom part of the flesh.Slice almost all the way to the right but make sure you stop a bit before you reach the end of the loin.Unfold the top part of the loin to the right.Continue slicing at the same level towards the right and unfold the meat when needed.The meat should form a 1/2 inch (1.3 cm) thick rectangle.Spread the meat, long side of the rectangle parallel to the lengh of your cutting board.On the first third of the loin, towards the bottom of the cutting board, add a row of ham from one side to the other.In the center of the loin, add the cheese from one side to the other (just above the ham).Finally, spread the red pepper strips on the top part of the loin, from left to right but make sure you leave a 2 inch (5 cm) edge at the top of the loin. (if you have leftover garnishes, make another row on top of the same ingredients.Start rolling the pork loin thightly, starting from the bottom to the top of the cutting board.Make sure it is nice and thight.Season with salt and pepper and sprinkle with the dried oregano.Spread 4 pieces of twine about 16 inches (40 cm) long in four places on your working space, 1 to 2 inches (2.5 to 5 cm) apart from each other.Spread ¾ of the amount of pancetta or bacon on top of the twines by leaving a 2.5 to 5 cm (1 or 2 inches) space between them. The pancetta slices should be perpendicular to the twines.Gently place the pork loin on top of the pancetta slices and add the leftover slices on top of the loin.Seal thightly with the twines.Prepare the BBQ for an indirect heat cooking method and preheat it at medium heat 350 °F (175°C).Attach the roast to the spit and by indirect heat, grill until the meat is nicely browned on the outside and in the inner temperature has reached 160°F (71°C) for a medium doneness and a little longer for a well done meat 190°F ( 88°C).
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3 3/10 lb (1 1 /2 kg) trimmed boneless pork loin roast 110 g cooked ham, cut in 1/4 inch (6 mm) thick strips 110 g provolone cheese, aged, cut in 1/4 inch (6 mm) thick strips 1 large red pepper, seeded coarse salt (kosher or sea salt) freshly ground black pepper 1 Tbsp. (15 mL) oregano 110 g pancetta or bacon, cut in thick slices
Grilled Pork Loin Uruguayan's Way

Grilled Pork Loin Uruguayan's Way

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4
servings
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 3/10 lb
    (1 1 /2 kg)
    trimmed boneless pork loin roast
  • 110 g
    cooked ham, cut in 1/4 inch (6 mm) thick strips
  • 110 g
    provolone cheese, aged, cut in 1/4 inch (6 mm) thick strips
  • 1
    large red pepper, seeded

  • coarse salt (kosher or sea salt)

  • freshly ground black pepper
  • 1 Tbsp.
    (15 mL)
    oregano
  • 110 g
    pancetta or bacon, cut in thick slices
Imprimer ma sélection

Preparation

Clean the pork loin by removing all excess fat and connective tissus.

Place the loin on a large cutting board and with a sharp knife, cut into it from left to right about 1/2 inch (1.3 cm) into the bottom part of the flesh.

Slice almost all the way to the right but make sure you stop a bit before you reach the end of the loin.

Unfold the top part of the loin to the right.

Continue slicing at the same level towards the right and unfold the meat when needed.

The meat should form a 1/2 inch (1.3 cm) thick rectangle.

Spread the meat, long side of the rectangle parallel to the lengh of your cutting board.

On the first third of the loin, towards the bottom of the cutting board, add a row of ham from one side to the other.

In the center of the loin, add the cheese from one side to the other (just above the ham).

Finally, spread the red pepper strips on the top part of the loin, from left to right but make sure you leave a 2 inch (5 cm) edge at the top of the loin. (if you have leftover garnishes, make another row on top of the same ingredients.

Start rolling the pork loin thightly, starting from the bottom to the top of the cutting board.

Make sure it is nice and thight.

Season with salt and pepper and sprinkle with the dried oregano.

Spread 4 pieces of twine about 16 inches (40 cm) long in four places on your working space, 1 to 2 inches (2.5 to 5 cm) apart from each other.

Spread ¾ of the amount of pancetta or bacon on top of the twines by leaving a 2.5 to 5 cm (1 or 2 inches) space between them. The pancetta slices should be perpendicular to the twines.

Gently place the pork loin on top of the pancetta slices and add the leftover slices on top of the loin.

Seal thightly with the twines.

Prepare the BBQ for an indirect heat cooking method and preheat it at medium heat 350 °F (175°C).

Attach the roast to the spit and by indirect heat, grill until the meat is nicely browned on the outside and in the inner temperature has reached 160°F (71°C) for a medium doneness and a little longer for a well done meat 190°F ( 88°C).

Source : Zeste

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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