Stuffed Pork Loin

[Captain Beyond]

I tried for the first time Sunday, and it is wonderful.

Get one large boneless pork loin. Slice open length wise but not completely through the pork loin. Use you favorite marinade and place in a gallon ziploc bag for at least 6 hours in the fridge.

Remove marinated pork loin, and pat dry the marinade. Dice from 6 to 10 fresh garlic cloves depending on size and taste. Finely chop some fresh Cilantro.Open a can of sliced peaches. Prepare about 6 red chile peppers by removing the seeds and quartering them.

Set some honey out to get to room temp, (8 yo 10) tbsp. and a tbsp. of butter and bourbon. Open up the pork loin and bast it with the melted butter, honey and bourbon, then salt and pepper it. Next, place peach slices, chopped garlic, cilantro and hot peppers inside and then use butcher twine to tie it up securely and cut off the excess. About 5 or 6 ties is enough.

Have a mix of 2/3 wet to 1/3 dry of your favorite wood chips ready for a foil pouch with holes punched in it. Have either your charcoal grill or gas grill set to high heat while leaving one third for indirect heat. (no coals or gas on underneath). place a drip pan underneath the indirect portion and place the smoker pouch on the direct heat. Lightly oil the grate with some grape seed oil, and wait for smoke.

When you have smoke, place the stuffed pork loin over the drip pan with indirect heat and close the lid. Reduce the heat by either closing off the air supply or turning down the gas. After about 20 minutes, turn the meat over and close. Repeat this again as necessary. Use a meat thermometer and when the center temp is about 135 degrees, bast with the remaining honey, bourbon and butter. Turn every 15 minutes or so and baste again until the inner temp is at least 150 degrees or the juice runs clear.

Remove from grill and tent the meat with foil for at least 10 minutes. During that time, you can have a shot of bourbon if you like. Remove the butchers twine and cut in about one inch slices and serve with whatever. I had a baked potato with a fresh salad.

Enjoy as it is quite yummy!

[Mcnowhere]

Wow, that sounds absolutely yummy. Going to print this off, thanks CB.

[Delphine]

Now, that sounds absolutely delicious, Captain! You're quite the chef. The only think I might change is having a shot of Southern Comfort at the end, rather than Bourbon.

And......now I see why there is no meat on YOUR bones. You barbecued it.

[Captain Beyond]

Now, that sounds absolutely delicious, Captain! You're quite the chef. The only think I might change is having a shot of Southern Comfort at the end, rather than Bourbon.

And......now I see why there is no meat on YOUR bones. You barbecued it.

I prefer 12 year old George Dickel myself. You can change a few thing around on this recipe. Next time, I might add a bit of diced onions as well. You can also add a tiny bit of dry rub if you wish, but that was my first time so I stuck close to the recipe.

[Boomer]

I tried for the first time Sunday, and it is wonderful.

So ahhh...when are you doing this again and when we all comin over?

[Mcnowhere]

So ahhh...when are you doing this again and when we all comin over?

Delphine can bring the Southern Comfort as I've never tried it. Gotta get me some of that.

[Captain Beyond]

Oh, I forgot, you will need a good portion of honey for the glaze, at least 8 to 10 tbsp. mixed with the one of bourbon and butter. If you already printed it, do remember.

[Mcnowhere]

Oh, I forgot, you will need a good portion of honey for the glaze, at least 8 to 10 tbsp. mixed with the one of bourbon and butter. If you already printed it, do remember.

Thanks CB!

[Alpha]

So ahhh...when are you doing this again and when we all comin over?

...you stole my response Boomer!!

Sounds deliciouso CB!!

Looks like you're going to have to get a really huge pork loin.....you're going to have lot's of company for dinner!!!

[Topper]

Try this
score the top and stuff cloves of garlic, smother in horsey sauce and mustard
cover and bake @ 350 until done.

[loner]

Stuffed pork... the other other "white meat"...



As for bacon, I prefer to think that it comes from a happy place above.