With pork prices coming down, I picked up a 4 pound chunk of Pork Loin. Actually I got 3 of em. $1.98 a pound here in SoCa.
I haven’t done a stuffed loin in quite sometime. So I figured one of them is destined to be stuffed and cooked on the Weber 26.75 Kettle Grill.
I hope y’all are following along with my posts about the versatility of this great grill. If not, go back and read them. Lots of things that you can do on a WSM or a Kettle Grill.
To start, I butterflied the loin into 3 sections, kind of like a tri-fold.
I wish I would have brought a cast iron skillet with me. I like to pound them out flat and even. Oh well.
Next sprinkle both sides with Memphis Dust. For the recipe, checkout my Spare Rib Post.
Layer 9 slices (8 oz) of Provolone Cheese on it.
You can either do this next step beforehand or as I did. Make a package of Mrs. Cubbison’s Cornbread Stuffin according to package directions.
I sauteed celery, onions and butter, until translucent.
Mixed it into the package of stuffin and then added 1 cup of broth. Your choice on the flavor. I used ham base, but chicken or beef will work also. I got this one a little bit moist for my liking, so just add the broth to the consistency that you like.
Now back to the loin in waiting. Put the stuffin down the center of the loin.
Roll it up. You can make a bacon weave for the covering or just tie it with butcher’s twine. Wrap it in plastic and stick it into the freezer to firm up a bit while you get the grill fired up.
See a gasser is good for something other than a holding oven.
Got a 3/4-full tray of lump mixed with dry hickory chips going with 8 briquettes.
Put that bad boy on.
Rotate a couple times during the first 2 hours. This pic is just before the first glaze of Roxy’s Rib Glaze went on at 2 hours.
Rotate and glaze every 20 minutes.
I cooked this til 135F IT in the meat. Foil and rested at least 30 minutes.
While your main course is resting, cut a head of Romaine Lettuce lengthwise and drizzle with EVOO. Add Kosher Salt and Course Grind Black Pepper.
Dump the charcoal tray onto some more unlit lump to build a nice hot bed of charcoal for the next 2 things.
Prepare some sliced fresh pineapple for the grill. Also, chop 1/2-cup for fresh Pineapple Salsa.
Sorry no pics of the Romaine on the grill, but I did mange to get the pineapple on there. I let the pineapple sear for 30 seconds per side, basted with a honey/butter glaze and moved to the cold side of the grill. Then I put the Romaine on for about 45 seconds.
Got the, what I called, dessert finished off with a scoop of cottage cheese and dusted with Memphis Dust.
Sliced the Romaine into 1/2” slices crosswise. Sprinkled with Balsamic Vinegar and added some Blue Cheese Crumbles. Then I plated it up with the Stuffed Pork Loin. I forgot the salsa in this pic, but it went over the stuffed loin.
I must say that this is the best cook that I have done on the Weber 26.75 Kettle. Ms. Jarhead even agrees. In fact, that is what she wanted for her lunch at work today. Then she wanted the rest for samples for her collegues.
“Say what? What am I gonna eat? You polished off the salsa and pineapple with cottage cheese last night. And NOW, you want the rest of the stuffed loin!!!”
Oh well. Looks like I’m firin’up the Weber 26.75 again today.
I must say that was a mighty fine supper.
Thanks for lookin’ in and enjoy.
Til next time,
Jarhead
Pineapple Salsa Recipe
- 2 cups fresh minced pineapple (I wish I had used Grilled)
- 1 cup minced apple (Gala)
- 1/4 cup minced shallots (Onion, cause I didn’t have any shallots)
- 2 tablespoons chopped cilantro (Dried flakes)
- 1 tablespoon fresh lime juice (bottled)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 tsp (TT) Chipotle or Habanero (if you dare) Powder (optional)
To prepare salsa, combine the ingredients in a medium bowl; stir until well blended.
Cover and chill.
Roxy’s Rib Glaze Recipe
1/3 cup honey
1/4 cup BBQ sauce
1/4 cup apple juice
1/8 cup cider vinegar
1/8 cup bourbon
Combine ingredients and whisk together well. Paint on ribs every 10 to 15 minutes during the last hour of cooking for a nice shiny glaze.
