Grilled Mediterranean Style Stuffed Pork Loin

Syrah is a fabulous wine when paired with foods that have a bit of natural oil or foods that come off a grill. The smoky earthy nature of a Syrah simply works well with grilled food and the slight dryness of the wine easily handles and compliments foods with a touch of oil. This month’s recipe combines both strengths in a single dish.

You’ll need:

Cut the pork loin lengthwise nearly in half, leaving approximately ½ inch as a “hinge.” Spread open, cut side up. Cut a pocket in each side leaving about half an inch at each end. Don’t cut all the way through; leave about half an inch. Combine the rosemary, parsley, basil, garlic, salt and pepper in a blender.

Chop at medium speed. Slowly add the olive oil and lemon juice to form a smooth paste. Spread half the paste on each side of the pork loin and into the pockets. Tie the pieces back together with butchers’ string. Refrigerate four hours.

Remove the pork loin from the refrigerator and allow to stand about half an hour. Bring your grill up to medium (Grills vary both in kind and temperature. A covered grill should be heated to 350 degrees. With an open grill, bank the heated coals to the sides leaving space for a drip pan inside.)

Place the pork loin over a drip pan, cover (for an open grill, make a tent with a double thickness of aluminum foil and drape loosely over the roast) and cook for about two hours (Internal temperature should be 150 degrees when done). Remove and allow roast to stand for fifteen minutes. Cut into ½” slices.

Serve with your favorite summer salad and crusty toasted French bread.  Open a bottle of our Estate Syrah and you’re ready for a feast for four.

Order the featured wine: Villa Toscano Estate Syrah

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