|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 10g||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pork loin is filled with a traditional cornbread stuffing. If you put a drip pan under the roast during the indirect cooking phase and add some water to it, you will end up with the makings of a delicious gravy. Remember not to let the drip pan dry out or the drippings will burn.
- 1 2-pound/475 mL boneless pork loin
- 4 cups/950 mL crumbled cornbread
- 1 cup/240 mL chicken broth
- 1/2 cup/120 mL chopped onion
- 1/4 cup/60 mL pine nuts (lightly toasted)
- 1 egg
- 2 tablespoons/30 mL butter
- 1 to 2 cloves garlic (minced)
- 1 tablespoon/15 mL fresh sage (chopped)
- 2 teaspoons/10 mL salt
- 1 teaspoon/5 mL black pepper
In a skillet, melt butter.
Add onions and garlic and cook until tender.
Add sage and cook for about 30 seconds.
Remove from heat and add 1/2 teaspoon/2.5 mL salt, 1/2 teaspoon/2.5 mL black pepper, cornbread, onion, pine nuts, and egg.
Stir, adding the chicken broth slowly until it becomes spreadable.
The stuffing should look like stuffing. Season with salt and pepper to taste.
Preheat grill and prepare for indirect grilling.
Butterfly or roll cut pork loin. Spread stuffing over the pork loin and roll-up.
Secure with kitchen twine. Season with remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Place pork loin on grill over direct heat. Turn every two minutes until the surface of the pork loin is nice and seared. Move to an indirect portion of the grill and continue cooking for about 30 minutes or until the meat reaches an internal temperature of 165 F/74 C. Remove from grill and let rest for 5 to 7 minutes. Remove twine, slice and serve.