Summer Grilled Pork


4 - 1 inch thick boneless pork chops or 1 lb. Pork Tenderloin
1 tsp. Saltwest Naturals Ancho Chili Sea Salt
1 tsp. Hickory Smoked Pepper
10 thick-cut  Applewood Smoked or regular bacon slices (about 12 oz.)
3 Tbsp. cream cheese, at room temperature
2 Tbsp. panko bread crumbs
1/4 c.thin strips roasted red bell pepper
1/4 c. chopped, drained artichoke hearts (jarred in water)
1 Tbsp. Italian Herbs Balsamic
1/4 c. honey
1/4 c. SMAK DAB Beer Chipotle Mustard
1/2 c. beer


Pound out each pork chop between two pieces of plastic wrap until 1/4 inch thick. Season both sides with the Ancho Chili Sea Salt & Hickory Smoked Pepper.

Preheat grill to medium. On large sheet of heavy-duty aluminum foil, lay out the bacon strips vertically, overlapping them by 1/4 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 closest to you. On top of the cream cheese, evenly distribute the bread crumbs, roasted pepper and artichokes.

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.

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

Place the foil covered cylinder on the grill and cook for 7 - 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 the grill after basting for 5 - 6 minutes. Let rest for 5 minutes, then cut into 3/4 inch slices. Serve with the remaining honey-mustard sauce.

*Tested in our BBQ Cooking Class

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