Pork Tenderloin Roll with Grilled Apricots
⏳ Time
1 hour 15 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
Pork Tenderloin Roll with Grilled Apricots
Ingredients
- Pork Blood - 52.9 oz
- Dijon Mustard - 3 tablespoons
- Chopped Sage Leaves - 1 bunch
- Dried Apricots - 10 pieces
- Thyme - 1 bunch
Step by Step guide
Step 1
Place the pork shoulder on a cutting board (lengthwise) and use a sharp knife to cut a sheet of meat about 1.5 cm thick, leaving 2 cm from the edge.
Step 2
Season the meat with pepper and salt, and spread mustard on the top.
Step 3
Cut the apricots and sage leaves into small strips and distribute them over the meat.
Step 4
Roll the sheet of meat into a roll and tie it with string. Place sprigs of lemon thyme between the meat and the string.
Step 5
Preheat the Big Green Egg grill with the iron grate to 302°F. Place the roll on the grate and cook for about 60 minutes, until the meat is done and the internal temperature of the roll reaches 145°F. Turn the meat every 10 minutes.
Step 6
Remove the pork from the grill and wrap it in aluminum foil to continue cooking for another 30 minutes.
Step 7
Slice the roll into pieces about 1.5 cm wide.
Step 8
This meat pairs well with sweet potatoes and grilled corn on the cob.
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