Grilled Pork Loin with Fig, Pine Nut, and Feta Stuffing
Immerse your taste buds in this succulent Grilled Pork Loin, stuffed with a delightful mix of sweet, ripe figs, creamy feta cheese, and crunchy toasted pine nuts, enhanced by a drizzle of honey and fresh basil. This dish combines savory and sweet elements, creating a harmony that elevates the classic pork loin. Perfect for summer grilling, it pairs beautifully with a refreshing African Pepper, Tomato, and Spinach salad. The pork is grilled to perfection, ensuring a juicy and tender bite every time. Serve it at your next gathering, and watch it become the star of the meal!
4
Servings
240
Calories
10
Ingredients
Ingredients
Pork Loin
1.5 lbs (cut into 4 steaks, each 1.5 inches thick)
Fresh Figs
2-3 (each cut into 8 pieces)
Honey
1 tablespoon (none)
Toasted Pine Nuts
2 tablespoons (none)
Fresh Basil
1 tablespoon (chopped)
Feta Cheese
1/3 cup (crumbled)
Salt
to taste (none)
Pepper
to taste (none)
Dry Rub Seasonings
optional (none)
Olive Oil
for rubbing (none)
Instructions
1
Begin by preheating your grill to medium-high heat.
2
Carefully slice a thin piece from each steak to create a cover for the stuffing; set these pieces aside.
3
Make a small opening along the side of each steak opposite the fat layer, using a knife to create enough space for a generous filling. Enlarge the cavity slightly to accommodate the stuffing.
4
Lightly rub each steak with olive oil to help retain moisture during cooking.
5
Season both the inside and outside of each steak with salt, pepper, and optional dry rub seasonings as per your taste.
6
In a mixing bowl, combine the chopped figs, honey, toasted pine nuts, fresh basil, and crumbled feta cheese. Mix well.
7
Divide the stuffing equally among the four steaks, carefully spooning it into the cavity.
8
Once the stuffing is in, place the thin piece of meat over the opening to seal in the filling.
9
On your preheated grill, place the steaks over direct heat to sear and mark each side for about 3-4 minutes.
10
After achieving a nice sear, move the steaks to indirect heat, standing them up with the cut side facing up. Close the lid and grill until an instant-read thermometer registers 145°F for optimal doneness. This process may take another 10-15 minutes, depending on the thickness of the steaks.
11
Once done, remove the steaks from the grill and let them rest covered with aluminum foil for about 10 minutes. The residual heat will raise the internal temperature to approximately 155°F, resulting in a perfectly cooked medium pork loin.
12
Slice and serve, accompanied by the African Pepper, Tomato, and Spinach salad for a delightful meal.
Nutrition Information
14.5g
Fat
10.5g
Carbs
17g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this recipe?
The main ingredient is a 1.5 lb pork loin, cut into four 1.5-inch thick steaks.
What makes up the stuffing for the pork loin?
The stuffing consists of fresh figs, honey, toasted pine nuts, fresh basil, and crumbled feta cheese.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
What type of grill heat is required initially?
The grill should be preheated to medium-high heat for the initial searing.
How do I prepare the pork steaks for stuffing?
Slice a thin piece from each steak to act as a cover, then create a pocket by making an opening on the side opposite the fat layer.
What is the purpose of rubbing the pork with olive oil?
The olive oil helps the steaks retain moisture while they are cooking on the grill.
How long should I sear the pork steaks on direct heat?
Sear the steaks for about 3 to 4 minutes on each side over direct heat.
What should I do after searing the pork?
Move the steaks to indirect heat, standing them up with the cut side facing up, and close the grill lid.
To what internal temperature should the pork be cooked?
Grill until an instant-read thermometer registers 145°F.
How long should the pork rest after grilling?
The pork should rest covered with aluminum foil for about 10 minutes.
What is the final target internal temperature after resting?
The residual heat will raise the internal temperature to approximately 155°F.
What side dish is recommended for this meal?
It pairs beautifully with an African Pepper, Tomato, and Spinach salad.
How much fat is in one serving?
Each serving contains 14.5g of fat.
How much protein is provided per serving?
There are 17g of protein in each serving.
What are the total carbohydrates per serving?
Each serving has 10.5g of carbohydrates.
How much fiber does this dish contain?
There is 1.25g of fiber per serving.
How many fresh figs are needed for the stuffing?
You will need 2 to 3 fresh figs, each cut into 8 pieces.
What type of cheese is used in the stuffing?
The recipe calls for 1/3 cup of crumbled feta cheese.
Is a dry rub recommended for this pork?
Yes, you can optionally season the inside and outside with dry rub seasonings to your taste.
How many tablespoons of pine nuts are used?
The recipe requires 2 tablespoons of toasted pine nuts.
How should the fresh basil be prepared?
The fresh basil should be chopped before being added to the stuffing mix.
What is the total number of ingredients in this recipe?
There are 10 total ingredients, including salt, pepper, and optional seasonings.
How do I seal the stuffing inside the pork?
After spooning the stuffing into the cavity, place the previously set-aside thin piece of meat over the opening.
What flavor profile does this dish offer?
It offers a harmony of savory pork and salty feta with sweet honey and figs.
Can I use any other sweetener besides honey?
While honey is specified for its flavor, you could likely experiment with other liquid sweeteners.
How long does the indirect grilling phase take?
It typically takes another 10 to 15 minutes depending on the thickness of the steaks.
Is this recipe suitable for summer grilling?
Yes, it is described as a perfect dish for summer grilling and outdoor gatherings.
Should the pork be covered while resting?
Yes, cover the steaks with aluminum foil during the 10-minute rest period.
How thick should each pork steak be?
Each steak should be approximately 1.5 inches thick.