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Grilled Pork Roll

with Apricot Rice Stuffing

Active Time: 20 Minutes

Total Time: 55 Minutes

Serves: 6


Grilled Pork Roll


  • In medium bowl, combine rice, 2 tablespoons raspberry vinaigrette, apricots, cashews, cranberries, onions, ½ teaspoon cumin and ¼ teaspoon chili powder. Salt and pepper to taste; set aside.
  • Butterfly roast by using a sharp knife and cutting parallel to work surface using short slicing motions. Starting 1/3 the way down side of roast, cut horizontally almost all the way through, stopping about 1 inch from the edge. Open roast like a book; repeat cut going back the opposite way, opening roast like a tri-fold brochure.
  • Place opened roast on a large piece of plastic wrap; cover with another piece of plastic wrap. Using the flat side of a meat mallet, pound pork to about ½-inch thick. Set aside.
  • Prepare grill to medium-low heat. Place rice mixture along the long edge of roast. Roll up jelly-roll style; tie with kitchen string.
  • In small bowl, combine remaining vinaigrette, 1 teaspoon cumin and ½ teaspoon chili powder. Brush over surface of roast. Place roast on grill. Grill, turning occasionally and brushing with vinaigrette until internal temperature reaches 155°F.
  • Remove from grill; allow to rest 10 minutes (temperature will continue to rise 5° while resting to 160°F). Remove string and slice.


Serving Size: 1/6 of recipe
  • Calories 450kcal -
  • Total Fat 26g -
  • Saturated Fat 7g -
  • Cholesterol 95mg -
  • Sodium 385mg -
  • Carbohydrates 19g -
  • Fiber 1g -
  • Protein 32g -