Lunch / Dinner
Greek Stuffed Pork Loin with Pomegranate Sauce
Take grilled pork loin above and beyond by incorporating iconic Greek ingredients into a stunning stuffing.
Looking to impress family and friends? A spiral-stuffed pork loin will do the trick at first glance! And with plenty of the Greek-inspired stuffing in every bite, it tastes just as good as it looks.
Start by slicing and “unrolling” the pork into a flat rectangle. Then spread a rice mixture over a layer of grape leaves, and roll it all up. While the pork is on the grill, whip up a pomegranate sauce to serve on the side.
FOR THE PORK, SAUTÉ:
FOR THE SAUCE, COMBINE:
Test Kitchen Tip
In Greece, the leaves of grapevines are often used to wrap foods and garnish dishes. Grocery stores don’t generally carry fresh grape leaves, but you’ll find them in jars or cans. Be sure to rinse off the salty brine.
Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit. Brush grill grate with oil.
Mix onions with rice, currants, feta, parsley, orange zest, lemon zest, and cinnamon; season with salt and black pepper.
Butterfly pork with a boning knife parallel to a cutting board by cutting into the side about ½ inch from the bottom. Continue slicing and unrolling until pork is flat.
Lightly pound pork where needed to provide as rectangular a shape as possible. Season cut side with salt and black pepper.
Arrange two layers of grape leaves over cut side of pork, snipping off thick leaf stems. Spoon rice mixture down center of leaves. Starting on short side of pork, roll tightly (rice mixture will spread to sides). Tie pork every 2 inches with kitchen string. Season outside of pork with salt and black pepper.
Sear pork over direct heat about 4 minutes per side, then transfer to indirect heat and roast, covered, turning every 12–15 minutes for even cooking, until an instantread thermometer inserted into the thickest part registers 145°, 45–60 minutes. Tent pork with foil and let rest 5–10 minutes.
For the sauce, combine pomegranate juice, port, orange juice, and molasses in a saucepan over medium-high heat. Bring mixture to a boil, then reduce heat and simmer to about 1⅓ cups, 5–7 minutes.
Whisk together lemon juice and cornstarch, and whisk mixture into simmering sauce; cook until thickened, 1 minute. Stir in currants, Dijon, and cayenne; season with salt. Return sauce to a simmer and serve with pork.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 101mg 33%
Sodium 334mg 13%
Carbs 26g 8%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.