Grilled Pork Loin with Apple-Cranberry Filling on a Charcoal Grill
Why This Recipe Works
For a moist grilled pork loin recipe without traditional brines or sauces, we used a moist stuffing to combat dryness from the inside out. Using a short, wide roast, we could open it into a flat sheet with only four straight, short cuts. Poaching fruit for the filling in a blend of cider, cider vinegar, and spices gave us the dense, chewy filling we were looking for, with a bonus—the poaching liquid could be reduced to a glaze, giving the roast a mahogany finish.