Grilled Blackberry Stuffed Pork Loin

Grilled Blackberry Stuffed Pork Loin by

Smokin' Joe Lasher



Pork Loin

  • 1 (3 lb.) pork loin
  • 1 tbsp. coarse ground black pepper
  • 1 tbsp. kosher salt
  • 1 tbsp. garlic powder
  • ½ cup roasted pecans, chopped
  • 2 oz. cream cheese
  • ½ cup fresh blackberries fresh rosemary, for garnish

Blackberry Sauce

  • 1½ cup fresh blackberries
  • 1 tbsp. honey
  • 1 tbsp. lemon juice
  • 1 tsp. vanilla extract


Pork Loin

  1. Preheat the grill to medium-high heat for direct and indirect cooking.
  2. Butterfly pork loin and roll out flat.
  3. Spread cream cheese thin and then add pecans, some fresh blackberries, and a couple of tablespoons of blackberry sauce, saving some for service.
  4. Roll the loin and rub with olive oil. Sprinkle with salt, pepper, and garlic powder and tie with butcher’s twine.
  5. Seer each side of the loin over direct heat for approximately 2 minutes per side, then move to the indirect side of the grill.
  6. Pull pork loin when it reaches an internal temperature of 165°F. Let rest for 10 minutes, slice, and serve over a bed of blackberry sauce.

Blackberry Sauce

  1. Prepare blackberry sauce by cooking all ingredients on the stovetop over medium heat, stirring occasionally, until blackberries begin to break down and form a thickened sauce.