…served with oven roasted vegetables and a little bit of Béarnaise sauce.
This one turned out quite nice, and could also very well be cooked in the oven instead.
Unfortunately I did not have any fresh sage around, I would probably have done it a bit differently then (see note at the end), but dried sage worked just fine.
I’m not sure what the pork cut is called in English (as I think I’ve mentioned earlier, meat is cut differently in e.g. US and Sweden…sometimes making it hard to compare…), but I guess it would be the “sir loin”, or the just the “chops”. It is the part that you slice into what’s generally called “pork chops” in terms of a dish, but I think there’s also a pork cut that is called “chops”?
Anyway…I’ll just call it “pork loin” in the recipe, and there’s a picture of it below in case I confuse you ;) (If that is totally wrong, please correct me so I can update the post with the proper terms!)
Well, here we go…
• 1 boneless Pork Loin, about 20-25 oz (600-700g)
• 3 tbsp dried Sage.
• 1/2 Lemon, juice and zest.
• 1 cup (2.5dl) Parmesan Cheese, grated.
• 1/2 tsp Salt.
• 1/2 tsp crushed Black Pepper.
• 2 tbsp Olive Oil.
• 2-3 cloves of Garlic, minced.
Start the grill and set it up for indirect grilling (coals at the sides, dripping tray in the middle) or set the oven to 400F (200C).
Wash the loin and pat it dry using paper towels. Do NOT trim off the cap!, …it helps keeping it juicy while cooking.
Flatten it out by making a cut lengthwise that is parallel to the surface, and about a half inch (1cm) from it (see picture below).
Keep cutting while “rolling” the loin out using the other hand, until you got one big, flat, piece.
Mix all the ingredients for the filling into a paste, and spread it out over the flattened loin.
Roll it back up (tightly), and tie it up using a piece of butchers string.
Mix the ingredients for the rub, and rub it in all over the tied up loin.
Insert a meat thermometer into the center of the roll.
Add a glass of water and a few bay leaves (optional) to the dripping tray, and place the loin on the grid right above it (or place it in the oven).
Put the lid on, and barbecue (or cook in the oven) until the inner temperature of the roll shows 158F (70C).
(It took me about 30 minutes, at about 400F (200C), to reach a core temperature of 158F (70C).
So I suggest to be patient and wait at least 20 minutes before you open the lid for the first time if you need to do so in order to check the thermometer…).
Let it rest for some 10 minutes before you cut it up into slices.
There you have it, -Sage and Parmesan filled Pork Roll! :)
Note: If I would have had fresh sage around, I would probably instead have: smeared the flattened loin with the minced garlic -> evenly spread the sage leaves out all over it -> grated the Parmesan over the sage -> sprinkled the lemon zest, salt and pepper over the Parmesan -> finally squeezed the lemon juice and drizzled the olive oil over the fillings before rolling it back up.