Swiss-stuffed grilled pork roast
Our dietitians' favouriteThis is the Swiss-stuffed grilled pork roast recipe.
- Prep: 20 min
- Cooking: 45 min
Ingredients
- 1 boneless pork loin roast about 2.2 lb (1 kg)
- 1 tbsp (15 mL) cider vinegar
- 1 tbsp (15 mL) honey
- 2 tbsp (30 mL) Dijon mustard
- 1 tbsp (15 mL) fresh thyme chopped
- Salt
- Freshly ground pepper
- 12–15 fresh thin asparagus spears
- 1 leek (white part only) cut into strips
- 4 oz (120 g) Canadian Swiss cut into sticks
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Preparation
Butterfly the pork loin roast to make it less thick: cut it almost in half, but leave a hinge intact, like the spine of a book.
Blend vinegar, honey, mustard and thyme, and season generously. Brush onto pork inside and out. Let rest.
Blanch asparagus spears and leek. Place inside pork along with cheese, leaving ½˝ (1 cm) unstuffed at the ends.
Close up roast and fasten with toothpicks all around the opening, particularly at the ends, to keep cheese from escaping during cooking.
Preheat grill to medium and sear the roast on all sides.
Place roast on one side of the grill surface and turn off the burner on that side. Leave the burner(s) for the other half turned on so roast is cooked by indirect heat, for approximately 45 minutes at a grilling temperature of roughly 375oF (180oC). Turn the roast over a few times while it cooks.
Remove roast from grill and let rest 5 minutes before slicing.
Delicious with a simple pasta salad.
Tips
Cheese alternatives: Canadian Medium Cheddar, Provolone
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Nutritional information
Per serving| Energy: | 240 Calories |
| Protein: | 31 g |
| Carbohydrate: | 6 g |
| Fat: | 10 g |
| Fibre: | 0.9 g |
| Sodium: | 157 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 151 mg |
| Selenium: | 92 % |
| Thiamin: | 109 % |
| Vitamin B12: | 68 % |
| Vitamin B6: | 47 % |
