Serious Eats: Recipes

Grilling: Dried Fruit Stuffed Pork Loin

[Photographs: Joshua Bousel]

Christmas is a relatively new experience for me, it wasn't until my wife (then girlfriend) brought her Jewish New Yorker boyfriend home to meet her Catholic Texan parents that I really celebrated the holiday. Nervous and overwhelmed by a 12-hour affair with 50-plus family members, I turned to comfort in food. Hovering next to the mega-buffet most of the day, the honey ham, Filipino BBQ, and lumpia Shanghai with a sugary dipping sauce formed my idea of what the Christmas meal should be—sweet, meaty, and overly indulgent.

This recipe kind of reminded me of that: the sweet mixture of dried fruit is stuffed in the middle of a brined pork loin, then grilled. Although I wished there was a better stuffing-to-meat ratio—if I make this again I'll be butterflying the pork, spreading the stuffing over it, then rolling it up—it still created a juicy piece of meat that was nothing but savory-sweet goodness, fulfilling my requirements for a Christmas dish.

Adapted from Tyler Florence.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

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