Pork loin is such a great cut of meat. It’s super affordable. It’s lean, but wonderfully tender and juicy, when cooked to the proper internal temperature. And there are a million ways to prepare it! One of our favorite things to do with pork loin is butterfly it and stuff it. Again, there are countless options for the filling. This time around we kept it simple, but the flavor is BIG!
You’ll get better at this the more you do it. The key to butterflying the loin is to try and keep a uniform thickness as you slice in a spiral motion from the outside to the inside.
Cattleman’s Grill Italiano is a really solid Italian seasoning. No need to mess with combining a bunch of dried herbs and spices. On top of that we spread a layer of pesto, then topped it with cheeses.
Roll it up, just the opposite way that you butterflied it out. Working on top of a FrogMat makes tying the roast a cinch.
When it’s rolled in the FrogMat, it only takes one string to hold it all together.
- 1 (2 lb) section of pork loin
- Cattleman’s Grill Italiano Seasoning
- 1/4 cup pesto
- 1/4 cup parmesan cheese
- 1/4 cup asiago cheese
Preheat your Yoder Smokers YS640 pellet grill to 350ºF. Trim the fat and silver skin from the outside of the roast. Slice down intro the loin, lengthwise, about one inch. Turn the knife and continue to slice, following the curve of the loin until you have one big flat one inch thick piece of butterflied pork loin.
Season the big flat surface with the Cattleman’s Grill Italiano Seasoning. Rub the entire surface with the pesto. Sprinkle the cheeses evenly over the pesto. Begin rolling one end of the pork toward the other. It should form a long spiral roast. When it’s rolled all the way, place on a FrogMat. Season the outside of the roast with Cattleman’s Grill Italiano Seasoning. Wrap the FrogMat around the roast and tie in the center with butcher’s twine to hold it together. Alternatively, you can make ties every 1”-2” with the twine.
Place in the preheated grill. Roast until the internal temperature reaches 140ºF, about 90 minutes. Remove from the grill. Rest 15 minutes. Snip the twine. Remove the roast from the FrogMat. Slice and serve.