Pork

Grilled Pork Loin Stuffed with Apples & Bleu Cheese

Name: Grilled Pork Loin Stuffed with Apples & Bleu Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 4.5 pound(s) Pork Loin; 2 tablespoon(s) Olive Oil; 3 each Granny Smith Apples, peeled; 3 tablespoon(s) Rossarooski's Honey Rib Rub; 2 tablespoon(s) Chef Greg's 4 Letter Rub; 2 cup(s) Bleu Cheese Crumbles; 0.25 cup(s) Brown Sugar; 3 tablespoon(s) Adam's Southern Citrus Honey

Prep Time: 20 min

Cook Time: 1 hrs

Difficulty: Beginner

Celebrate fall with this delicious pork recipe for your recteq wood pellet grill. With Rossarooski's Honey Rib Rub and Chef Greg's 4 Letter Rub, you know the flavor and consistency are going to be stellar.

Instructions

Step 1: Preheat recteq to 375°F.
Step 2: On the cutting board, slice pork loin north to south but not completely through the pork loin, creating a pocket.
Step 3: Season pork with oil throughout, then add Rossarooki's Honey Rib Rub and Chef Greg's 4 Letter Rub. Let rest for 10-12 minutes.
Step 4: Cut apples into half moon slices and place into mixing bowl, add bleu cheese, brown sugar, and 2 tablespoons of Rossarooski's Honey Rib Rub. Mix well. Stuff apple mixture inside pork loin. Tie pork up with butcher's twine to ensure stuffing will stay.
Step 5: To finish off the pork, drizzle honey over the top of it and add Rossarooski's Honey Rib Rub. Place in recteq and grill for about an hour or until the internal temp reaches 165°F. Remove from recteq and allow to rest for 10-15 minutes before serving.

Ingredients

Serving Sizes

Pork Loin

4 ¹/₂ pound(s) Pork Loin
2 tablespoon(s) Olive Oil
3 each Granny Smith Apples, peeled
3 tablespoon(s) Rossarooski's Honey Rib Rub
2 tablespoon(s) Chef Greg's 4 Letter Rub
2 cup(s) Bleu Cheese Crumbles
¹/₄ cup(s) Brown Sugar
3 tablespoon(s) Adam's Southern Citrus Honey

Tools Needed

Cutting Board
Small Bowl
Knife
Measuring Cups

Step 1: Preheat recteq to 375°F.
Step 2: On the cutting board, slice pork loin north to south but not completely through the pork loin, creating a pocket.
Step 3: Season pork with oil throughout, then add Rossarooki's Honey Rib Rub and Chef Greg's 4 Letter Rub. Let rest for 10-12 minutes.
Step 4: Cut apples into half moon slices and place into mixing bowl, add bleu cheese, brown sugar, and 2 tablespoons of Rossarooski's Honey Rib Rub. Mix well. Stuff apple mixture inside pork loin. Tie pork up with butcher's twine to ensure stuffing will stay.
Step 5: To finish off the pork, drizzle honey over the top of it and add Rossarooski's Honey Rib Rub. Place in recteq and grill for about an hour or until the internal temp reaches 165°F. Remove from recteq and allow to rest for 10-15 minutes before serving.

Chef Pairings

It's an upscale recipe so do it right: pair Grilled Pork Loin Stuffed with Apples and Bleu Cheese with Grilled Asparagus and rice.