Christmas Eve Dinner in Wisconsin 2010

...first time I've tried making stuffed pork loin.
Stuffing cosisted of:
1 diced Granny Smith apple
1/2 cup diced onion
1 cup pecan halves, chopped
3 minced cloves of garlic
1/2 t.fresh chopped rosemary
1 C. breadcrumbs
3 T. butter
salt & pepper
This is what my stuffing looked like . . .

. . . and a 3 pound loin opened to 3/4" thickness...

then stuffed,

and rolled and tied. (salt and peppered inside and out)

Set up ol' 26" Brownie to grill indirect, used apple and pecan for smoke.
Set the therm-timer to sound off at 140' internally...


...and "set" the Weber Bar-B-Q Kettle to 300'F ...

I figured the roast was gonna take'bout 75 minutes, so i went out back...

...to start another fire...

After an hour or so, i checked on the roast...

nearly done... got the iron skillet potatoes in and outta the oven...

used the same iron skillet to roast some slightly-steamed Brussel sprouts...

time came to slice up the loin roast.

and it looked GREAT! So did my Christmas Eve dinner plate!


I thank you for swingin' by and as Jimmy Stewart famously said,

"MERRY CHRISTMAS EVERYBODY!!!"


"I am not a glutton – I am an explorer of food." ~ Erma Bombeck

Thanks everyone for the kind comments:-D

Harbormaster said:

That old 26 looks like it cooks pretty well. Scored that off CL didn't ya?

Click to expand...

Yes Clark, picked it up in 'Tosa in late spring...? I love it, use it 90% of the time.

Merry Christmas everyone!