German Inspired Pork Loin Stuffed with Sauerkraut

Stuffed with sauerkraut, covered in bacon—all you need is the beer. This roast uses a very large loin roast. Have the butcher butterfly it for you— that is, spread it open so it will lie fl at on your work surface.

One 1-pound package fresh sauerkraut, drained and squeezed of all excess moisture

2 tablespoons Dijon mustard

2 tablespoons gin

1 tablespoon caraway seeds

One 4- to 41⁄2-pound boneless pork loin roast, trimmed of all surface fat and butterflied

1 pound sliced bacon

Butcher’s twine

Canola oil for the grill grate, if using

• Mix the sauerkraut, mustard, gin, and caraway seeds in a medium bowl.
• Lay the loin rough side up on your work surface. Spread the sauerkraut mixture down the center, leaving a 1⁄2-inch edge at each end. Fold the loin closed.
• Lay the bacon over the top of the meat, overlapping each strip by 1⁄2 inch. Tie the bacon in place with butcher’s twine, wrapping the twine around the roast to close it and hold its round shape but also wrapping it the long way over the roast. (You can stuff the pork up to 24 hours in advance; cover and refrigerate, but let stand at room temperature for 10 minutes before proceeding.)
• To roast: Position the rack in the center of the oven and preheat the oven to 325 F. Place the loin bacon side up in a large roasting pan or broiler pan. Roast until an instant-read meat thermometer inserted into the thickest part of the loin without its touching the stuffing registers 155 F (our preference) or 160 F (the USDA recommendation), about 1 hour and 45 minutes. Let the loin stand on a carving board at room temperature for 5 minutes before serving.
• To barbecue: Heat half a gas grill to medium heat while placing a drip pan or disposable aluminum roasting pan under the unheated section of the grate; or build a medium-heat, well-ashed coal bed in a charcoal grill, then rake the coals to the perimeter and place a drip pan or disposable aluminum pan in the center of the grill.
• Dab canola oil on some paper towels, then lightly oil the section of the grate over the drip pan.
• Place the loin bacon side up over the drip pan, cover the grill, and barbecue for 3 hours, adding extra charcoal briquettes as the fire dies down, until an instantread meat thermometer inserted into the thickest part of the loin registers 155°F (our preference) or 160°F (the USDA recommendation).
• Move the loin directly over the fire and cook, turning onto all sides, until the bacon gets crispy, about 5 minutes. Let the loin stand on a carving board for 5 minutes before serving.

Makes 10 servings