Stuffed and Roasted Pork Loin
Pork loins are low fat, tender, flavorful, and ideal for roasting. Stuffing them first adds additional flavor. A wide variety of bread stuffings can be used, but a cornbread stuffing is recommended and what goes better with pork than sweet potatoes?
1 2- to 3-pound pork loin
Olive oil for brushing
Coarse ground black pepper
Prepare the stuffing (recipe follows). Trim the meat of peripheral fat.
Lay the meat broad side down. Slice the meat parallel to the cutting board through its middle. Cut almost to the far side and turn the top flap over.
Place a piece of plastic wrap on top of the meat and pound to a uniform thickness of no more than 1/2 inch. Season the meat with salt and pepper. Spread stuffing evenly over the meat leaving approximately 1/2 inch stuffing free on one end.
Roll the meat, beginning with the end opposite the stuffing free end. Tie string around the meat near each end and once in the middle. Tie two strings lengthwise. Either refrigerate the meat for later cooking (up to 8 hours) or light the grill for hot indirect. Brush the meat with oil and season with more salt and pepper.
Grill the meat directly over the fire for 4 minutes on each of its four sides. Move the meat to indirect and continue cooking for an additional 15 to 20 minutes or until done (internal temperature of 165°F). The meat will be the same temperature as the stuffing, so the thermometer should be in the center.
2 cups finely crumbled cornbread
2 tablespoons olive oil
1/4 large onion, minced
1/2 large stalk celery, minced
1/4 cup pecans, finely chopped
1/2 Granny Smith apple, peeled and minced
3/4 tablespoon dry white wine
1 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon black pepper
Combine all ingredients and thoroughly mix. Add additional wine if the mixture is too dry. It should be moist enough to hold together forming a paste.