Peachy Pork

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

Ingredients

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)
Honey
Brandy barbecue sauce or peach preserves

Instructions

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.