View Single Post
Unread 12-10-2012, 10:47 AM   #15
Big slick
is one Smokin' Farker
Big slick's Avatar
Join Date: 03-04-11
Location: Palatine, Il
Downloads: 0
Uploads: 0

I too cut my pork loin so that I can lay it flat only to be rolled up later. As for stuffing?

I make/or buy cornbread and crumble it up. I then sauté onions celery and carrots with some salt and pepper. Once these start to soften up I add chopped dried dates and cranberries. After a few minutes of sautéing I add some chicken stock and let it reduce. I the. Add my crumbled cornbread and mix it all together. I usually make my stuffing in advance and allow it to cool completely before I stuff my pork loin.

Spread stuffing onto pork loin as evenly as possible and roll up. I try to keep the fat part of the loin up top. I then wrap in bacon an sprinkle with my favorite dry rub. Smoke till temp hits 150.
22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?
Big slick is offline   Reply With Quote

Thanks from:--->