Grilled pork tenderloin roll with apricots
4 servings
75 minutes
Pork tenderloin roulade with apricots on the grill is an exquisite dish that harmoniously combines tender meat, aromatic herbs, and sweet notes of dried apricots. Its roots lie in Russian cuisine, where the balance of flavors and richness of aromas are valued. During preparation, the meat is infused with Dijon mustard, gaining a slight spiciness, while apricots add a soft fruity sweetness. Sage leaves and thyme sprigs release their essential oils, creating a layered aroma. The grilled roulade develops an appetizing crust and depth of flavor. The dish pairs perfectly with a side of sweet potatoes and roasted corn, highlighting its rich texture and flavor nuances. Such a roulade will adorn a festive table or a cozy family dinner.
1
Place the pork shoulder on a cutting board (lengthwise) and use a sharp knife to cut a 1.5 cm thick slice of meat, leaving 2 cm from the edge.
- Pork: 1500 g
2
Season the meat with pepper and salt, and brush the top with mustard.
- Dijon mustard: 3 tablespoons
- Pork: 1500 g
3
Cut the apricots and sage leaves into small strips and distribute them over the meat.
- Dried apricots: 10 pieces
- Fresh sage: 1 bunch
4
Wrap the piece of meat in a roll and tie it with string. Place sprigs of lemon thyme between the meat and the string.
- Pork: 1500 g
- Fresh thyme: 1 bunch
5
Preheat the Big Green Egg grill with the iron grate to 150 degrees. Place the roll on the grate and cook for about 60 minutes until the meat is done and the internal temperature of the roll reaches 63 degrees. Turn the meat every 10 minutes.
6
Remove the pork from the grill and wrap it in aluminum foil to continue cooking for another 30 minutes.
7
Cut the roll into pieces 1.5 cm wide.
8
Sweet potatoes and grilled corn on the cob pair excellently with such meat.