suggestion for a pork loin

Pork Loin Rueben


Have done this twice. Loved it both times.

Easiest- butterfly and put link of boudin, if you have any. Tie and grill.

Really good- butterfly and stuff with sautéed trinity plus garlic and +/- green onions.

Side of mashed potato’s would be fiya with that.

Does look really good tho!

This is how I stuff a pork loin and folks really enjoy it.

I will first take a whole pork loin and cut it to length according to how many I'm feeding----usually 1/2 to 3/4 the overall length.

Then I roll the roast as I cut it about 1/4" thick, kind of like a lumber mill peels a log to make veneer. Usually when done with a typical pork loin I'll have what amounts to a sheet of meat about 20 inches long by 1 ft. or so wide. I'll season inside portion of the meat with whatever seasonings I want to use.

To this I'll add my stuffing with most of it already pre-cooked to keep from overcooking the roast and drying it out as opposed to using raw stuffing. I'll layer the stuffing and add whatever cheese I want and when done, I'll roll it up and tie it down the length with butcher's twine to hold it together---making sure to really close off the ends as much as possible to hold the stuffing in.

Then it's season the outside and grill till done.

I mainly do this with a stuffing made of onions, garlic, spinach, mushrooms some precooked homemade sausage like Italian or green onion and then add cheese, usually a bit of parmesan and mozzarella but any cheese to your liking works----I'm just not a big yellow cheese person.

Slather it with Mayo before you put it on the grill. It makes a nice crust.

I would highly recommend using a sous vide especially if you're stuffing it.

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Some of my better results with pork loin start with a dry brine for several hours. It's plain and lean, so the brine really helps with keeping it moist and adding flavor.

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Same here. I dry it off real well, then coat it with a few dashes of woosterchire. Give it a good sprinkle of kosher or coarse sea salt, and a very light dusting of of cajun seasoning. Let it sit in the fridge overnight uncovered.

That'll give you a good starting point for what you want to do next. Stuff it, make a gravy, pour a sauce over it, whatever.

Alton Brown's Pork Tenderloin recipe

I did this recipe on my new grill and I will grill Pork Tenderloin this way every time.

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