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Grilling: Pork Loin with Apple-Cranberry Filling

Ever since this summer, I've been on a kick of rolling up my meat roasts with fillings. This method packs flavor throughout the entire roast, instantly creates a cool presentation, and is just fun to make. While browsing Cook's Illustrated last week, I came across a recipe for a grilled pork loin with an apple-cranberry filling that was just begging me to make it.

The recipe started with dried apples and cranberries, simmered in a mixture of apple cider, cider vinegar, and spices that filled the house with the sweet smells of winter warmth. The liquid and solids were then separated, the liquid boiled down to a glaze, and the solids pulsed in a food processor and spread into a butterflied pork loin and rolled up.

The idea was that the mixture seasons and moistens the meat from the inside out while cooking, and while it did achieve the flavor portion quite well, the pork was still a tad on the dry side. The sweet and fruity filling was so well paired with the pork that this recipe will assuredly be gracing my grill again, but to make it totally perfect, I'll probably brine the loin first next time.

Grilled Pork Loin with Apple-Cranberry Filling

- Adapted from Cooks Illustrated -

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