Another nice day down here after the past couple of days were cold and windy. Certainly, nowhere as brutal as back East and down South. I feel for you guys!
So, it was a good day to spin a pork loin on the kettle.
Sorry about this post being heavy with pics.
The stuffing:
1/2 cup diced white onion, one 8 oz package baby bella mushrooms (sliced), approximately 6 oz fresh spinach, one 4 oz can of crab meat (drained), and 2/3 cup of freshly grated parmesan cheese. Note: The beer is for drinking and not for the stuffing.
Start by melting 1/2 stick salted butter and add 1 Tbs of EVOO in a skillet.
Add in the onion and saute for 3 to 5 minutes until the onion is tender but not browned.
Then add the sliced mushrooms and saute for another 5 to 6 minutes or until they begin to cook down.
Add in the fresh spinach and saute until wilted.
Next add in the drained crab meat. I would have prefered fresh over canned, but canned was what was available.
Next add in 1 Tbs minced garlic, I cheated by using the jarred stuff, and add in the 2/3 cups grated parmesan.
Saute until the cheese melts and blends in. Season with salt and pepper to taste. Remove from heat and let the stuffing cool.
While the stuffing is cooling down, butterfly the pork loin. Add more cuts if the loin is too thick in some parts.
Use the palm of your hand to continue spreading the loin out.
Season the inside with a light sprinkling of Kosher salt and CBP.
Spread the stuffing mixture in an even layer leaving about an inch border on all sides of the loin.
Roll up and truss the loin. Insert forks and spit rod.
Sprinkle with more Kosher salt, CBP, and brush on the marinade consiting of:
1 tsp fresh thyme
1 Tbs chopped fresh rosemary
1 and 1/2 tsp lemon zest
The juice from 1/2 of a lemon
1 Tbs minced garlic
3 Tbs EVOO
Give it all a good whisking. Note: I made the marinade ahead of time so the flavors had more time to meld.
I kept the loin in the fridge while I got the kettle set up with the rotisserie and the SnS.
Filled the SnS water resevoir with water.
Used Kingsford Orginal briquettes along with four medium sized lumps of FOGO.
For smoke, I used two small chunks each of cherry and pecan.
Kept the temps around 300° going by the lid thermo.
Here is a quick peek during the cook.
140° IT and she's done and resting on the counter.
Let's see what the inside looks like.
Plated with baked sweet potato and a simple green salad on the side. And just a drizzle of a balsamic reduction for the loin slices.
All in all, it was a nice simple Sunday dinner with delectable results. The crab meat in the stuffing was a nice addition
Thanks for dropping by.
Stu
So, it was a good day to spin a pork loin on the kettle.
Sorry about this post being heavy with pics.
The stuffing:
1/2 cup diced white onion, one 8 oz package baby bella mushrooms (sliced), approximately 6 oz fresh spinach, one 4 oz can of crab meat (drained), and 2/3 cup of freshly grated parmesan cheese. Note: The beer is for drinking and not for the stuffing.
Start by melting 1/2 stick salted butter and add 1 Tbs of EVOO in a skillet.
Add in the onion and saute for 3 to 5 minutes until the onion is tender but not browned.
Then add the sliced mushrooms and saute for another 5 to 6 minutes or until they begin to cook down.
Add in the fresh spinach and saute until wilted.
Next add in the drained crab meat. I would have prefered fresh over canned, but canned was what was available.
Next add in 1 Tbs minced garlic, I cheated by using the jarred stuff, and add in the 2/3 cups grated parmesan.
Saute until the cheese melts and blends in. Season with salt and pepper to taste. Remove from heat and let the stuffing cool.
While the stuffing is cooling down, butterfly the pork loin. Add more cuts if the loin is too thick in some parts.
Use the palm of your hand to continue spreading the loin out.
Season the inside with a light sprinkling of Kosher salt and CBP.
Spread the stuffing mixture in an even layer leaving about an inch border on all sides of the loin.
Roll up and truss the loin. Insert forks and spit rod.
Sprinkle with more Kosher salt, CBP, and brush on the marinade consiting of:
1 tsp fresh thyme
1 Tbs chopped fresh rosemary
1 and 1/2 tsp lemon zest
The juice from 1/2 of a lemon
1 Tbs minced garlic
3 Tbs EVOO
Give it all a good whisking. Note: I made the marinade ahead of time so the flavors had more time to meld.
I kept the loin in the fridge while I got the kettle set up with the rotisserie and the SnS.
Filled the SnS water resevoir with water.
Used Kingsford Orginal briquettes along with four medium sized lumps of FOGO.
For smoke, I used two small chunks each of cherry and pecan.
Kept the temps around 300° going by the lid thermo.
Here is a quick peek during the cook.
140° IT and she's done and resting on the counter.
Let's see what the inside looks like.
Plated with baked sweet potato and a simple green salad on the side. And just a drizzle of a balsamic reduction for the loin slices.
All in all, it was a nice simple Sunday dinner with delectable results. The crab meat in the stuffing was a nice addition
Thanks for dropping by.
Stu
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