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Sunday, November 15, 2009

Stuffed Pork Loin

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I try to do these whenever I find them on sale.  We'll use half or more of the loin for chops and then butterfly and stuff the other half.

What you will need:
  • 3-4lb pork loin
  • 2 boxes of Jiffy Corn Bread mix
  • 2 eggs
  • 2/3 cup milk
  • 1lb thick cut bacon diced
  • 1 large Granny Smith Apple diced
  • 1 medium yellow onion
  • 2 ribs of celery diced
  • 2 TBS butter
  • 2 cups Chicken stock
Start off by making the stuffing.  2 boxes of Jiffy Corn Bread mix (cook according to the instructions on box)


Combine, mix, eggs and milk and mix until smooth. 


Pour into a pre-greased and pre-heated cast iron skillet and bake for 20 minutes.


While the corn bread is baking, dice up and fry 1lb of bacon.






Drain the bacon and reserve 2 TBS of the grease.


Add 2 TBS Butter to the bacon grease and sautee the celery, onion and apple until tender.





Remove the corn bread from the oven.


Crumble the cornbread and add the bacon.


Add the apple, onions, celery and 2 cups of hot chicken stock and season with poultry seasoning, salt and pepper to taste.


Mix until everything is incorporated and moist. Cool in the fridge until time to stuff.


Begin preparing your pork loin.  I started off with an 11lb whole loin


Cut 2/3 of the loin into chops that will be vacuum sealed and frozen for several other meals.


Now the star of the show, roughly a 3.5-4lb piece of the loin that was not cut into chops.  I did not trim whatsoever, I want the fat.


Butterflied


Seasoned with Kosher salt and fresh ground black pepper.


Spread a good layer of the stuffing over the pork, but stop about an inch short all around.  The stuffing will expand when it cooks and if you spread it all over, it's going to ooze out.


Roll the loin back up and tie with butchers twine.  I like to tighten the ends a little more than the center to ensure the filling doesn't push out.


I'm cooking with 1 chunk of apple wood. (the white stuff on the grates is Pam to keep stuff from sticking)


Cook the loin indirect around 325º, until the internal temp hits 155º-160º


After 2.5 hours the loin hit 160º.




I only had a chance to let the roast rest for about 10 minutes, it should have rested longer, but it was getting too late and the Natives were getting restless!








Dinner is served.  I've gotta say this is the very best stuff pork loin I've ever done. 


3 comments:

  1. Looks amazing Larry, definitely going to put this one in the arsenal.

    ReplyDelete
  2. Looks Delicious Larry. Wish I had your mad skilz

    ReplyDelete