Grilled Pork Roulade – The Perfect Canvas for Big Flavor

Directions

1. Choose Your Cut
   Use either a boneless pork loin for larger portions or pork tenderloin for smaller, quicker cooks. Both are great on the grill.

2. Butterfly & Flatten
   For a pork tenderloin, a simple “open book” butterfly works well: slice it lengthwise down the middle, stopping just before cutting all the way through, and open it flat like a book.

   For a larger pork loin, you’ll want to create a more even surface by making a spiral cut. Start by slicing lengthwise about ½ inch from the bottom, and as you cut, gently roll the meat away from the knife, continuing to slice and unroll as you go. This will give you a wide, flat sheet of pork that’s perfect for stuffing.

   Once butterflied, place the meat between two pieces of plastic wrap and pound it gently with a mallet or rolling pin to about ½ inch thick. This evens out the surface, helps with rolling, and ensures even cooking

3. Season Inside and Out
   Generously season the inside surface with your choice of spice blend—Italian herb seasoning, taco-style spice, or Greek-inspired rubs all work great. (Try Croix Valley’s Italian, Southwest, or Greek Boosters, or your favorite blend.)

4. Add the Filling
   Lay your stuffing ingredients evenly across the pork, leaving a small border around the edges to help with rolling.

5. Roll & Secure
   Roll the pork tightly and tie it with butcher’s twine every 1–2 inches to hold its shape.

6. Grill Over Indirect Heat
   Set your grill for indirect cooking at 375°F. Place the roulade on the cool side of the grill and cook with the lid closed until the internal temperature hits 145°F (usually 30–40 minutes, depending on size). Finish over direct heat for a quick sear if desired.

7. Rest & Slice
   Let the roulade rest 5–10 minutes before slicing into rounds.