93vpmod
is One Chatty Farker
- Joined
- Feb 2, 2013
- Location
- Springfield, IL
I started out with some cornbread and a bowl of wild rice from yesterday and decided to use it in a stuffing for my pork loin. My wife actually bought a twin pack of tenderloins which made this a bit challenging, emphasis on my ability to slice, stuff and truss the two tenderloins together.
Started with the cornbread...
I used the some of my garlic and basil from the CSA along with a bit of fresh thyme. Then piled as much of the stuffing I could reasonably handle.
I started tying with two separate strings from the middle, then tied them together. I was actually impressed with how it looked before hitting the kettle. Sprinkled a bit of salt, pepper and some Cattleman's 8 second ride.
I put it indirect on the Performer for about 90 minutes at 400* dome temp. Pulled when the center was 145* The ends were a bit more done, the way the wife likes it...
Sliced and nearly ready to eat.
A final better picture. The only way this could have been better was if I had some rosemary or sage instead of the basil and thyme for a more traditional flavor. This did not suck!
Started with the cornbread...
I used the some of my garlic and basil from the CSA along with a bit of fresh thyme. Then piled as much of the stuffing I could reasonably handle.
I started tying with two separate strings from the middle, then tied them together. I was actually impressed with how it looked before hitting the kettle. Sprinkled a bit of salt, pepper and some Cattleman's 8 second ride.
I put it indirect on the Performer for about 90 minutes at 400* dome temp. Pulled when the center was 145* The ends were a bit more done, the way the wife likes it...
Sliced and nearly ready to eat.
A final better picture. The only way this could have been better was if I had some rosemary or sage instead of the basil and thyme for a more traditional flavor. This did not suck!
