Sausage Stuffed Pork Loin

A rolled pork loin stuffed with herby pork sausage meat, grilled over indirect heat until golden on the outside and juicy within. It looks impressive when you slice through to reveal the stuffing, but it's surprisingly simple to put together. A real crowd-pleaser for a weekend barbecue.

Ingredients

• 1 boneless pork loin, approximately 1.2kg
• 225g pork sausage meat with fennel (or good-quality sausages, casings removed)
• 2 tablespoons fresh sage, finely chopped
• Kitchen twine for tying
• Olive oil
• Flaky sea salt and freshly ground black pepper

Method

1. Place the pork loin on a board, fat-side down. Using a sharp knife, butterfly it open by cutting horizontally through the thickest part, opening it like a book. Don't cut all the way through.
2. Spread the sausage meat evenly over the opened-out pork. Scatter the chopped sage on top. Season with salt and pepper.
3. Roll the pork up tightly, enclosing the stuffing. Tie securely at 3cm intervals with kitchen twine.
4. Rub the outside with olive oil and season generously with salt and pepper.
5. Set up your grill for indirect heat - light one side and leave the other off. Preheat to 180°C with the lid closed.
6. Place the stuffed loin on the cool side of the grill. Close the lid and cook for approximately 1 hour 15 minutes to 1 hour 30 minutes, turning once halfway through.
7. The pork is done when the internal temperature reads 75°C in the centre of the stuffing. Because this is a rolled, stuffed joint, it must be cooked through completely.
8. Rest under a loose tent of foil for 15 minutes before removing the twine and slicing into thick rounds.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.