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Last Sunday my S-I-L arrived from Atlanta for Derby week. We wanted to cook her dinner and I picked up a pork loin. I love stuffed pork loin, but the brown sugar etc... in my old recipe isn't on my approved list any more. So I was thinking I really liked the flavors in the kalua pork so why not work them in here. So I split the loin and put some onion slices, garlic, and ginger on top. I have also become fascinated with rubs that are heavy in the dry mustard area and continued that with this rub. I tied it up, let it rest in the fridge for about 4 hours. I wanted to smoke it yet I really wanted to get that crispy crust that only comes from high heat. So I started at smoking temps and slowly raised the temp to 350. Toward the end I began basting it with butter to get the really good crust.
I still think Griffin posted the best stuffed loin I have seen in awhile, but this one was pretty tasty.
While I was at it I made a few dry rub wings...
And a new thing I am calling Huevos del Diablo... more on these later.