Wednesday, March 17, 2010

Stuffed Pork Loin

Greg’s been looking at barbecue web sites lately and they’ve inspired him to try something new. On Sunday afternoon, he whipped up this stuffed loin of pork and cooked it on the rotisserie on the grill.

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He sliced the loin in kind of a circle pattern so it laid open flat, then layered it with prepared Stovetop stuffing (I know, but he loves it…). He didn’t tell me he was doing it, so I didn’t get a photo of that step, but I did see he was tying it up and putting the rotisserie hardware on, so I grabbed the camera. Here it is, ready to cook. Stuffed, then simply seasoned with salt, pepper, garlic powder, and some paprika. According to Greg, the paprika gives the meat a nice color.

Here it is, sliced up and ready to feast on:

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It was very tender and flavorful, and the stuffing added some moistness. I imagine we’ll be experimenting with different stuffing ingredients – he’s talking bleu cheese… I’d love to add some dried cranberries to the Stovetop (again, I know, but it was pretty good).

Any suggestions you want him to try?



Kay said...

How long did it take to cook? Did he brine the loin first? Could I grill it w/out a rotisserie?

You might try apples in the stuffing, next time.

Or a mustard/garlic glaze or coating of some kind.

Susan in SC said...

Yummy! What time is dinner?!!!