Swiss-stuffed grilled pork roast

Name: Swiss-stuffed grilled pork roast
Yield: 6 - 8 servings
Ingredients: 1 boneless pork loin roast about 2.2 lb (1 kg); 1 tbsp (15 mL) cider vinegar; 1 tbsp (15 mL) honey; 2 tbsp (30 mL) Dijon mustard; 1 tbsp (15 mL) fresh thyme chopped; Salt; Freshly ground pepper; 12–15 fresh thin asparagus spears; 1 leek (white part only) cut into strips; 4 oz (120 g) Canadian Swiss cut into sticks

Our dietitians' favourite

This is the Swiss-stuffed grilled pork roast recipe.

Prep: 20 min
Cooking: 45 min

Yields 6 - 8 servings

Ingredients

1 boneless pork loin roast about 2.2 lb (1 kg)
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) honey
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) fresh thyme chopped
Salt
Freshly ground pepper
12–15 fresh thin asparagus spears
1 leek (white part only) cut into strips
4 oz (120 g) Canadian Swiss cut into sticks

READY FOR REWARDS?

Preparation

Butterfly the pork loin roast to make it less thick: cut it almost in half, but leave a hinge intact, like the spine of a book.

Blend vinegar, honey, mustard and thyme, and season generously. Brush onto pork inside and out. Let rest.

Blanch asparagus spears and leek. Place inside pork along with cheese, leaving ½˝ (1 cm) unstuffed at the ends.

Close up roast and fasten with toothpicks all around the opening, particularly at the ends, to keep cheese from escaping during cooking.

Preheat grill to medium and sear the roast on all sides.

Place roast on one side of the grill surface and turn off the burner on that side. Leave the burner(s) for the other half turned on so roast is cooked by indirect heat, for approximately 45 minutes at a grilling temperature of roughly 375oF (180oC). Turn the roast over a few times while it cooks.

Remove roast from grill and let rest 5 minutes before slicing.

Delicious with a simple pasta salad.