KALE STUFFING

• 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

CARAWAY RUB

• 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

Directions

1. 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.
2. For Caraway Rub Combine all ingredients in small bowl; mix well.
3. Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400°F and indirect heat zone about 275°F.
4. 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.
5. Season both sides of butterflied pork loin with 3 tablespoons. Spoon Kale Stuffing evenly over loin.
6. 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.
7. 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.