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Stuffed Pork Loin

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    Stuffed Pork Loin

    I stuffed this loin with a cornbread, apple and bacon stuffing and grilled with a chunk of apple wood. The pictures do not do this justice! Best pork loin I've ever made!

    Alot more pic's and recipe are at The Wolfe Pit Blogspot.

    Visit - The Wolfe Pit Channel

    That does look awesome! And I have an apple tree I need to cut down (sniff, died).

    I'm looking for a gravy though - I seem to remember an apple based one, think I'll have a hunt.


      And I found it - that was quick, guess I should have hunted before posting.

      Since you're grilling the meat indirect, could you use a drip pan below it to catch drippings? In order to use for gravy...

      Cider Gravy
      2 Tbs butter
      2 Tbs flour
      6 oz hard cider or apple juice
      1/2 cup chicken broth
      1/2 lemon, juiced optional
      salt and pepper
      1 splash heavy whipping cream

      1 Pour meat drippings into gravy separator.
      2 Deglaze plan with chicken broth, stirring to loosen browned bits. Add to gravy separator.
      3 Add apple cider or juice to gravy seperator.
      4 Melt butter in saucepan.
      5 Whisk in flour and cook briefly.
      6 Gradually add liquid (leaving behind most of the fat), boiling and whisking constantly until thickened.
      7 Check for seasoning - add lemon juice, salt, and pepper if necessary.
      8 Add a splash of heavy cream.


        Well I finally got to making that pork loin. I kinda combined Wolfeman's recipe and my own.

        Sacrlige, I know, but I didn't do it on the grill - I roasted it in the oven at 375.

        Made the stuffing per Wolfeman's recipe - but added a bit of thyme. That stuffing is AMAZING - I'm a northern girl, only had cornbread stuffing once, and hated it. But this stuff - all I can say is - wow. It does make plenty to stuff two roasts I discovered though. Think it'd be ok to stuff another roast, and freeze it uncooked? I can't see why not...

        Not the best job of butterflying, but hey, it's my first attempt at that. Tied it up and rubbed the roast with olive oil combined with chopped fresh sage and thyme. Sprinkled with pepper and kosher salt.

        And made the cider gravy from above. We loved it!


          Incredible Tam!!!! Glad you liked it!!
          Visit - The Wolfe Pit Channel