Recipe

Balsamic Onion-stuffed Pork Loin Recipe


Balsamic Onion-stuffed Pork Loin Recipe
Add Step-by-Step Photos 		Chefelaine / All my dishes
1 year, 3 months ago
A beautiful blend of pork and veggies make this dish a must-try for your weekend barbecue party.
Prep:15m Cook:65m Servings:8

Chefelaine

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Ingredients
  • 2 tbsp extra-virgin olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 3 tbsp balsamic vinegar
  • ½ red bell pepper, finely diced
  • ½ cup fresh bread crumbs
  • 1 egg yolk
  • ¼ cup chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 tbsp grated Parmesan cheese
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 boneless single pork loin (about 2 lb)
  • 2 tbsp Dijon mustard
  • --------------------------------------------------------------
  • Grilled Radicchio
  • 2 heads radicchio
  • 1/4 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 2 small cloves garlic, minced
  • 2 tbsp each chopped fresh basil and mint or Italian parsley
  • ¼ tsp each salt and freshly ground pepper
  • ---------------------------------------------------------------
  • Grilled Corn On The Cob with Roasted Red Pepper Mayonnaise
  • Roasted Red Pepper Mayonnaise:
  • 1/2 cup light mayonnaise
  • 1/4 cup finely diced roasted red bell pepper
  • 2 tbsp finely chopped fresh Italian parsley
  • 1 large clove garlic, minced
  • 1/4 tsp fresh ground black pepper
  • 6 cobs of corn, shucked
  • 1 tbsp butter, melted
  • ---------------------------------------------------------------------------

Directions
  1. Heat oil in nonstick skillet, over medium-high heat.
  2. Add onions and garlic; cook, stirring, for about 8 minutes or until starting to turn golden.
  3. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes or until softened.
  4. Add balsamic vinegar and cook for 2 minutes.
  5. Remove from heat.
  6. Add pepper, bread crumbs, egg yolk, basil, oregano, cheese and half each of the salt and pepper;
  7. stir to combine well.
  8. Set aside.
  9. Using a sharp chef's knife, start cutting pork loin lengthwise in a spiral fashion to "unroll" the loin until you end up with 1 long rectangular piece.
  10. Using a meat mallet, pound out pork to an even thickness.
  11. Spread with mustard and sprinkle with remaining salt and pepper.
  12. Spread onion mixture over top leaving 1-inch at 1 short end.
  13. From other end start rolling up pork loin, jelly-roll fashion.
  14. Using kitchen string, tie the pork loin to secure at 1-inch intervals.
  15. Place on large plate;
  16. set aside.
  17. Heat both sides of barbecue at high heat.
  18. Turn off 1 side of barbecue and reduce heat of other burner to medium.
  19. Place pork loin on greased grill over unlit side of barbecue.
  20. Close lid and cook for 45 minutes, adjusting heat to keep temperature of barbecue at about 325ºF
  21. Turn pork roast and cook for another 45 minutes, maintaining temperature.
  22. Turn roast again and cook for about 30 minutes or until meat barbecue thermometer inserted in center registers 155ºF
  23. Transfer to cutting board and let stand covered with foil for about 10 minutes.
  24. Remove string and cut into thick slices.
  25. Serve with any juices that remain.
  26. ------------------------------------------------------------------------
  27. Cut each radicchio into 6 wedges; set aside.
  28. Stir together oil, vinegar, garlic, basil, mint, salt and pepper in small bowl.
  29. Brush 1 side of radicchio and place on greased grill.
  30. Repeat with remaining slices. Grill on medium-high heat for about 2 minutes.
  31. Brush top sides with oil mixture; turn and grill for about 3 minutes or until charred.
  32. Place grilled radicchio onto platter and drizzle with the remaining marinade to serve.
  33. ---------------------------------------------------------------------------
  34. Whisk together mayonnaise, roasted red pepper, parsley, garlic and black pepper in bowl until combined.
  35. Set aside half of the mayonnaise mixture to serve.
  36. Brush corn with butter and place on greased grill over medium-high heat and grill, turning occasionally for 8 minutes.
  37. Brush remaining half of mayonnaise mixture over corn, and grill, turning for about 8 minutes or until golden brown and tender-crisp.
  38. Serve with reserved mayonnaise mixture.

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Comments

mystic_river1 1 year, 3 months ago said:
Takes a while to make...but is delicious. ^5

momo_55grandma 1 year, 3 months ago said:
Good recipe thanks

pleclare 1 year, 3 months ago said:
This looks wonderful!

kitchenhappy1 1 year, 3 months ago said:
Long recipe, but good detail. Thanks

kidaria 1 year, 3 months ago said:
Looks wonderful Chefelaine. I am glad you're one of buddies! Daria


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