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Stuffed Pork Loin
WhiteGoodman
Posts: 2
New guy here.
I found this recipe on the forum, so kudo's to who posted, I apologize for not remembering who I got it from. Made this over the weekend, turned out great
The stuffing – Sausage, chopped apple (about ½ apple – skinned) and tablespoon chopped sage. I was going to add some cranrasins, but just forgot.
A short fat loin stuffed and covered with Dizzy Pig Jamaican Firewalk.
Wrapped with thick cut bacon and tied off.
In-direct heat(375). Potatoes were brushed with olive oil, and dusted in sea salt.
Twice baked potatoes – cooked potatoes for an hour, then scoop out centers.
Mashed centers in bowl with 1 cup sour cream, 3/4 cup shredded cheddar cheese, chopped chives, milk,butter, chopped bacon, (fried 2 slices of that thick cut stuff) & coarse black pepper. Put back on the grill until pork was done…20 minutes.
Pulled off grill after 90 min. internal temp 165
covered with foil, let rest 10 min.
The finished product. Fork tender, tasted awesome.
I found this recipe on the forum, so kudo's to who posted, I apologize for not remembering who I got it from. Made this over the weekend, turned out great
The stuffing – Sausage, chopped apple (about ½ apple – skinned) and tablespoon chopped sage. I was going to add some cranrasins, but just forgot.
A short fat loin stuffed and covered with Dizzy Pig Jamaican Firewalk.
Wrapped with thick cut bacon and tied off.
In-direct heat(375). Potatoes were brushed with olive oil, and dusted in sea salt.
Twice baked potatoes – cooked potatoes for an hour, then scoop out centers.
Mashed centers in bowl with 1 cup sour cream, 3/4 cup shredded cheddar cheese, chopped chives, milk,butter, chopped bacon, (fried 2 slices of that thick cut stuff) & coarse black pepper. Put back on the grill until pork was done…20 minutes.
Pulled off grill after 90 min. internal temp 165
covered with foil, let rest 10 min.
The finished product. Fork tender, tasted awesome.
Comments
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WOW - that looks wonderful - WOW, yum
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What an awesome first post!!! Really a great cook! I've done the same without the bacon. Keep it coming and welcome!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thanks guys!
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SCHWEET!Great lookin cook!!!
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Looks great! :woohoo: I've made a few of those in the last couple of weeks. If you don't stuff it with sausage then you can take it off at 145 and it will be moister than any piece of pork you've ever tried.
Doug -
niceVisit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Outstanding 1st post or last! Pics are great as well as the "how to". Really look forward to more of them and welcome to the funny farm! -
very nice cook and very nice post! Looking forward to seeing more from you
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That's Fantastic! :cheer: ! Great recipe! Thanks for posting.
Capt Frank
Homosassa, FL -
Welcome.
Nice cook, love those twice baked taters.
Mike
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