Pinwheels, also called roulades, not only look pretty, but they make it easy to portion out your meal. As for leftovers? They’re the perfect size for a sandwich the next day.
The peach brings a light sweetness to this recipe, along with juiciness. Brie is creamy, buttery, and earthy. If you are not a fan of cheese, try goat cheese, fresh mozzarella, or Camembert instead. Not sure about the peach flavor? Consider orange, apricots, or plums.
You can ask your butcher to butterfly the pork loin for you. If you want to do it yourself, think of it like opening a zipper. You want to move lengthwise down the loin with your knife without cutting through it. Then use a meat hammer to make the pork even in thickness throughout.
This recipe serves 6 people
- 1 3lb pork loin
- 2 fresh peaches ((you will need more if you use apricots or plums))
- ¼ cup minced basil
- Sweet n’ smoky barbecue rub
- Brie (onion or mushroom)
- Brandy barbecue sauce or peach preserves
- Rinse the peaches in cold water.
- Slice them (skin on) into ¼” pieces
- Butterfly the meat
- Hammer it on a cutting board, fat side down.
- Treat the entire loin with barbecue rub
- Take your peaches and place them along the length of the loin, evenly
- Slice the brie thinly and place it on top of the peach slices
- Now it’s time to tuck and roll. Taking the long edge near you, roll the meat into a tight bundle.
- Secure it with butcher’s string (3-4 spots will keep the filling intact)
- Grill at 225F on an offset burner for 3 hours. You’re looking for an internal temperature of 140F
- Rest the meat for 10 minutes (no cheating). This keeps your loin succulent
- Slice into ½” thick pieces for serving.