Cornbread Stuffed Pork Loin w/ Pecan Crust

Discussion in 'Pork' started by lcruzen, Mar 18, 2009.

  1. lcruzen

    lcruzen Master of the Pit OTBS Member

    We had some friends visit a couple of weekends ago and want to do something different. I roll cut a whole pork loin and stuffed with a cornbread stuffing that consisted of

    Roasted corn(or you could smoke)
    Scallions
    Sage
    egg
    chicken stock

    Mixed it up stiff so it would hold up in the loin.

    Season up the meat with rub and parm cheese.



    Then spread out the stuffing.



    Tied it up.



    Hit the outside with rub, parm and dijon mustard. Then packed on the chopped pecans.



    I did these on the Weber Kettle with lump and hickory.



    Internal temp got up to about 160o on me but it was still moist and flavorful.



    Sliced up and ready to be devoured.



    Plated up with mashed potatoes and mixed veg. Also made a country gravy to go with it but most just put that on the spuds.



    Everyone loved it and had enough so everyone got a chunk to take home.

    Thanx for looking!

    Lou
     
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Mmmmmm, mmmmm! I can almost taste it.... looks awesome Lou!
    [​IMG]
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great Lou, congrats on such a success! I'm sure it tasted as good as it looks. Awesome idea with the pecans on it.
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    That looks killer! Good job. Thanks for the picts
     
  5. m1tanker78

    m1tanker78 Meat Mopper

    Looks like you treated your guests to a memorable meal. It looks awesome; thanks for sharing the qview.

    Tom
     

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