I decided to try a fancy pork loin roll I've seen several times around here on SMF. The trouble was figuring out what I was going to stuff it with.
Many great ideas crossed my mind and my computer screen. I settled on a corn bread stuffing.
I opened it up with a filet knife and spread the corn bread stuffing on the pork. I got the recipe out of Better Homes & Garden recipe book; the basics were 4 cups corn bread crumbs, 3 cups dried bread cubes, moistened with a scrambled egg and 3/4 cup of chicken broth. Mix in chopped onion & celery fried with chopped bacon.
Trussing the bugger was a challenge and required 4 hands (my lovely wife pitched in). Looks pretty good for a couple of rookies...
I smoked it in the Weber with hickory at about 250* until the roll hit an internal temp of 165*. Here it is resting while momma put the finishing touches on the homemade apple sauce and rice.
Here is the all-important money shot:
And here's the Bearview...all ready for consumption!!!
What a huge hit! Everything was moist and tender with great flavor. Dried cranberries in the stuffing will be a great addition in the next attempt. Or cranberry sauce over the top of it.
Thanks for looking!
Happy New Year!