Pork Loin CharcuterieSteven Raichlen
Pork Loin Charcuterie
- Yield: Serves 10
- Method: Smoke-roasting (indirect grilling)
For the pork loin:
You’ll also need:
- 1 Butcher’s string, 2 to 3 hardwood chunks or 1 1/2 cups wood chips, soaked and drained; wire rack set over a sheet pan; an instant-read meat thermometer.
1: Make the bacon weave and place it on plastic wrap or parchment paper to set-up in the refrigerator while preparing the other ingredients.
2: Place the red peppers on a hot grill and direct grill until all sides are charred (including the top and bottom of the red pepper). Let cool. Peel, stem, seed, and slice the red pepper into strips.
3: Thinly slice the duck breast, sausage, and cheese. Remove the Bayonne ham (or prosciutto) from the packaging.
4: Butterfly the pork loin. Paint the inside of the pork loin with Dijon mustard, and layer the Bayonne ham, the thinly sliced duck, sausage, cheese, and the roasted red peppers.
5: Roll the pork loin up and then wrap in the bacon weave. Keep the pork loin and bacon weave wrapped in the plastic wrap to create a tight bundle. Refrigerate, if desired, for up to 8 hours.
6: Remove the plastic wrap. Tie the pork loin with butcher’s string every 2 to 3 inches.
6: Heat your grill to medium-high and set up for indirect grilling. Add two wood chunks or soaked and drained wood chips to create wood smoke.
7: Indirect grill the pork loin until it reaches an internal temperate of 155 degrees. Rest for 15 minutes and slice the loin into 1/2-inch slices. Serve immediately.