Pork Loin Roulade Recipe
You don’t need to be a professional cook to make this meal. Just grab your spices and season well, letting your Grilla Grill create master chef magic. You’ll finish with a blend of flavors so delicious, you didn’t think it was possible. And in case you didn’t know, it’s pronounced ‘roo-lad’. And it’s really good.
- 1 whole pork loin
- 24 oz marinara sauce
- 24 oz ricotta cheese
- 2 C fresh spinach leaves
- 1 C mozzarella cheese
- ½ C parmesan cheese
- 3 TB dried thyme
- 3 TB dried oregano
- 3 TB granulated garlic
- 1 TB salt
- 2 TB black pepper
In a large bowl or stand mixer, combine the ricotta, Parmesan, mozzarella, thyme, oregano, garlic, salt and black pepper. Gently mix until very well combined. Taste mixture and add more salt if needed—some ricotta tastes saltier than others. Cover mixture and place in the refrigerator. Take your pork loin and, with shallow cuts, slowly roll it out until it is a flat piece of meat. Spread the cheese mixture on the rolled out loin, leaving about an inch border on all sides. Next lay the basil leaves on the cheese. Be sure to place the basil in an even pattern, covering as much of the cheese as possible. Now very gently, and not very tightly, roll the loin up. Take your time, and try to keep everything as even as possible. Once it is rolled together, you can either use toothpicks to pin the loin together or use butchers twine to tie it up. If you use toothpicks, count how many you use and ensure that many are found before you slice and serve.
The steps above can be done the night before cooking if you need to. Just be sure to chill in the refrigerator.
Preheat pellet grill to 250 to 275 degrees.
Let cook another 45min and check again. You want all the layers of meat and the entire length of the loin to read at least 140 degrees. You do not want to cook the loin past 150 degrees because it will start to dry out. 145 degrees is perfect.
Remove the loin from the Grilla Grill and rest in a large pan. While it is resting, place the marinara in a saucepan and bring just to a boil. You just want the sauce hot.
Slice the loin and remove the butchers twine or toothpicks. Lean the loin slices at a slight angle shingled against one another and top with the sauce. Use all the sauce and serve.
Five Ways to Rev Up Your Pellet Grill Pork Tenderloin
When we say rev up, we’re talking about side dishes. This pellet grilled pork loin roulade will drop jaws as-is. Pork is one of the most widely eaten meats — one of the main reasons being the unique tastes offered by different portions or cuts of pork. No matter how you choose to cook whole pork loin, it’s sure to leave you licking your fingers.
Any smoked whole pork loin recipe pairs well with:
- Fig and kale salad
- Baked macaroni and cheese
- Potato gratin with cheese and bacon
- Roasted butternut squash with sage
- Garlic-parmesan fingerling potatoes
- Roasted Brussels sprouts
- Quinoa salad with butternut squash, arugula and citrus vinaigrette
- Easy beer-braised cabbage
- Broccoli and cheese casserole
Insist on Grilla Grills Competition-Grade Wood Pellets
If you’re looking to up your pitmaster game, it will help to know your wood pellet options. With a Grilla Grill, you’ll gain access to a high-quality grill without shelling out big bucks. Pellet wood smoker grills allow you to take charge in your own backyard — and with virtually no barbecuing experience!
The electronic portion of our products lets you spend more time away from the grill while cooking. That means more time with family and guests, plus the ability to prepare a whole new level of grilled pork loin. The authentic smoked barbecue flavor and wood-fired goodness comes from Grilla Grill’s competition-grade wood smoke pellets made slightly smaller for better auger feed. Our flavors include:
For out-of-this-world pellet grilled pork loin, we recommend our hickory, apple, cherry, pecan and competition blend wood pellets. Just be warned. You’re going to be seen as the pork loin grilling master with this recipe and a Grilla Grill.