Italian Christmas Pork Roast
Number of Servings: 8 - 10 people
Method: Indirect Heat
Temperature: Low
Preparation Time: Approx. 45 minutes
Grilling Time: Approx. 2 hours
Yes, grilling is primarily a summer activity. This Christmas pig can be eaten in the middle of summer, or why not try making it in December! The meat is juicy and the skin is crispy.
My first trip to Italy was an eye-opening revelation. I experienced food in a whole new way, without any fancy tricks. One of the first dishes I was served was pork loin stuffed with yellow peppers and spinach, slow roasted in the oven. Here is my version of the same dish, cooked on the grill.
1 whole boneless pork butt (ca. 2+ kg), butterflied to about 3 cm thick
2 bunches of fresh spinach, rinsed and cleaned
2 yellow bell peppers, cleaned and cut into strips
6 garlic cloves, finely chopped
Some fresh herbs (rosemary, sage and/or parsley)
Sea salt and ground black pepper
Balsamic vinegar (the best you can afford)
String
Boil some water in a pot.
Place the spinach in the water and let it boil for a few seconds.
Pour the spinach into a colander and rinse with cold water.
Lay the meat on a work surface. Sprinkle salt and pepper on the top side of the meat.
Place bell pepper strips, spinach, garlic and herbs in a strip in the middle of the meat.
Roll up the meat as tightly as possible and wrap with twine.
Sprinkle additional salt and pepper on the outside of the meat.
Place the roast on indirect heat. Insert the probe of a digital thermometer into the thickest part of the roast.
Replace the lid on the grill and cook until the internal temperature of the meat is 67-68° C.
Remove the roast from the grill and place on a cutting board. Let it rest for 15-20 minutes. You might want to place a loose aluminum foil "tent" over the meat to keep it warm.
Cut the meat into 2 cm thick slices.
Place 2 slices on each plate and drizzle a few drops of balsamic vinegar around the dish.
Serve with pasta, risotto or potatoes.