Tuesday, October 4, 2011

Super Yummy-Grilled Pork Roll Ups~

During the summer, Nate Berkus had Guy Fieri on the show for a backyard bbq cookoff episode.  At the end of the show, Guy created this dish on the grill.  Our mouths were watering just watching.  My hubby decided we HAD to make it.

Well, we FINALLY got around to making the dish the other night.  And, I will say...it was WELL worth the wait.  This is one of the best tasting pork dishes I have ever had.  It doesn't hurt that I love anything grilled!!

Summer Grilled Pork Roll Ups

Caesar Salad-the perfect compliment

Summer Grilled Pork-Guy Fieri


Four 1-inch-thick boneless pork chops (we used two butterflied)

1 tsp kosher salt

1 tsp freshly cracked pepper

10 thick-cut applewood-smoked or regular bacon slices (about 12 ounces)

3 Tbs cream cheese, at room temperature

2 Tbs panko bread crumbs

¼ C thin strips roasted red bell pepper

¼ C chopped drained artichoke hearts (jarred, in water)

2 Tbs sliced pickled jalapenos

1 Tbs balsamic vinegar

¼ C honey

¼ C Dijon mustard

½ C beer (IPA-style preferred)


1. Pound out each pork chop between two pieces of plastic wrap until ¼ inch thick. Season both sides with salt and pepper. (we found it easier to pound them out on a cutting board without the plastic wrap!)

2. Preheat a grill to medium.

3. On a large sheet of heavy-duty aluminum foil, lay out the bacon strips vertically, overlapping them by ¼ inch. Arrange the pork chops in one layer over the bacon. Spread a thin 2-inch-wide layer of cream cheese horizontally across the portion of the pork chop closet to you. On top of the cream cheese, evenly distribute the bread crumbs, roasted pepper, artichokes, and jalapenos. Starting with the edge closest to you, carefully roll the pork into a cylinder, lifting the foil to keep it outside the roll. Drizzle the vinegar over the bacon and close the foil tightly to keep the cylindrical shape.

4. In a skillet over medium heat, combine the honey, mustard, and beer. Simmer for 4 to 5 minutes, until reduced by one-third and thickened. Set aside half of the sauce for serving and the other half for basting.

5. Place the foil-covered cylinder on the grill and cook for 7 to 8 minutes on each of the four sides. Remove the foil and crisp the bacon on the grill, turning four times and basting with the honey-mustard sauce at each turn. Remove from grill after basting for 5 to 6 minutes, or when an instant-read thermometer in the middle of the meat registers 140 degree F.

6. Let rest for 5 minutes, then cut into ¾ inch slices. Serve with the remaining honey-mustard sauce.

Serves 4 as main course, 8 as an appetizer.

This is a dish that is definitely worth making! Enjoy!


Tiffany said...

That looks so good!! It sounds perfect for a summer bbq or for a cool fall night. Lovely photos, too!

Lara {simply irresistible} said...

This looks great! I'm always look for new ways to use pork. The side of salad is perfect. Yum.

Meg {henninglove} said...

lauren this looks so good!! i'm not a fan of pork but i'm sure my husband will love this so i might have to try it just for him thanks for sharing this great recipe

Ashley Slater said...

oh, I love finding new recipes...and this looks so interesting (the pork roll-up)... looks like its going to go on my meals for this month!


Kara said...

Oh my, Lauren! This looks/sounds so good. I enjoy finding new pork recipes b/c I tend to stay with the standard pork chops or pulled pork bbq. Thanks for sharing.

Fashion Meets Food said...

Oh my goodness this looks beyond amazing. I think I might give it a try this weekend.


Dusty Coyote said...

I lugged on over to visit your blog because I see your comments on others' blogs ALL THE TIME! You are so supportive. Really sweet. I'm so excited to try this pork dish. Your photos of it are perfection. I love anything wrapped in bacon! Thanks.