• 2 tablespoons olive oil
• ½ cup julienned yellow onion
• 4 cloves garlic, thinly sliced
• 2 cups sliced kale
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• ½ teaspoon crushed red pepper
• ½ teaspoon toasted caraway seeds, crushed
• ¼ cup apple cider vinegar
• 3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon freshly ground caraway
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon granulated garlic
• ½ teaspoon granulated onion
PORK LOIN FILET
• ½ cup apple juice, in a spray bottle
- For Kale Stuffing Heat oil in large, heavy bottomed pot over medium-low. Add bacon; cook and stir until browned. Reduce heat to low; add onion and garlic. Sauté until garlic is light golden and onions have sweated. Stir in kale, salt, black pepper, red pepper and caraway seeds; mix well. Add cider vinegar; cover pot and cook for 5 to 10 minutes until kale is tender. Remove lid and continue cooking until liquid has evaporated. Place mixture on plate or platter to cool before using.
- For Caraway Rub Combine all ingredients in small bowl; mix well.
- Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400°F and indirect heat zone about 275°F.
- For Pork Loin Filet Using a sharp knife, cut the loin down the middle lengthwise without cutting through. Open loin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound loin with flat side of meat mallet or rolling pin to a rectangle with an even thickness throughout, about 1/2-inch thick.
- Season both sides of butterflied pork loin with 3 tablespoons. Spoon Kale Stuffing evenly over loin.
- Roll loin, jelly roll style, starting from the longest side. Tie loin closed with water-soaked butcher twine. Season outside of stuffed loin with remaining Caraway Rub.
- Place stuffed loin filet over direct heat zone for 12 minutes, spraying with apple juice and rolling 1/4 turn every 3 minutes. Move browned stuffed loin filet to indirect heat zone and cook for 20 minutes until internal temperature reaches 145°F to 160°F. Let stand 10 minutes before slicing to serve.