Grilling Stuffed Pork Loin in a Cedar Plank Tray Video

Grilling Stuffed Pork Loin in a Cedar Plank Tray with Vegetables Recipe, just in time for the Holiday!

I grill a Stuffed Pork Loin in a Cedar Plank Tray with vegetables.

Originally created for cooking in a Dutch oven, this recipe is equally amazing when grilled and doubly amazing when grilling in a Cedar Plank Tray!

(Closed captioning is available on this video)

Original recipe: Apricot Cranberry Stuffed Pork Loin Recipe

Items used on the show:

iGrill2 Thermometer

Cedar Grilling Planks

Grilling Stuffed Pork Loin in a Cedar Plank Tray Video

 

Author: Gary House

Recipe type: Main

Cuisine: American

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Ingredients

• 4 pounds pork loin, trimmed
• 1½ cup (24 tablespoons) dried apricots, finely chopped
• ½ cup (8 tablespoons) cranberries, dried and chopped
• 3 tablespoons honey
• 1½ teaspoon groud ginger
• ⅔ cup (10.6 tablespoons) fine bread crumbs
• 2 tablespoons dry parsley
• 1 tablespoon flour
• 1 tablespoon parmesan romano cheese, finely grated
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dry oregano, crushed
• ¼ teaspoon garlic salt
• ¼ teaspoon onion salt
• 2 tablespoons shortening
• 2 cups (32 tablespoons) apple juice
• 2 pounds potatoes, roasted
• 1 pound carrots
• 3 onions
• 3 tablespoons olive oil

Instructions

1. Soak the cedar plank tray for a minimum of 1 hour in plain water.
2. Preheat the bbq grill with cedar plank tray to 375°F.
3. In a large bowl, combine apricots, cranberries, ginger, honey and mix well.
4. In another bowl, combine sugar, salt, pepper, oregano, garlic salt, onion salt, dry parsley, bread crumbs, flour, cheese mixture, shortening and mix well.
5. Slice the loin along the lengthy side and split.
6. Spread the apricot mixture and sprinkle ½ cup of bread mixture over it as shown in the video.
7. Roll and tie with string (as shown in the video).
8. Rub with olive oil and pat with bread crumb mixture all over the outer side.
9. Grease the inner parts of cedar plank tray with shortening and place the stuffed loin over it.
10. Insert the temperature probe of iGrill as shown in the video.
11. Place the cedar plank tray on the rack of the grill and cook for 1 -1/2 hours at 375°F, until internal temperature reaches 100°F.
12. Once the internal temperature reaches 100° place the onions, carrot and potatoes.
13. Baste apple juice over the vegetables and meat.
14. Cook until internal temperature reaches 165°F

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Video Transcript:

Presenter:
Are you getting just a little bit tired of turkey and ham for the holidays?
Then, maybe you need to try apricot, cranberry stuffed pork loin in a cedar tray on the Cooking Everything Outdoors show.
Announcer:
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
Presenter:
Before we start going through the recipe for our apricot, cranberry pork loin, I wanted to go over some of the toys.
I’m kind of tech-ing up this time on you and I thought it’d be interesting just to review these real quick.
But, first off, I’m using the Bull 4 burner stainless steel grill from Bull Barbecue.
I’m also going to be using, for the first time, the iGrill and this is a wireless thermometer that works with iPhones, iTouches, iPads, and Android, Android smartphones also.
And then I’ll be using an iPad to monitor the temperature of the cook.
Now, here’s the coolest thing.
Not that these aren’t cool but look what I’m going to use to cook the pork loin in, cedar boat.
It’s actually a cedar tray.
They call them boats.
It’s something I put together real quick by cutting up 3 cedar planks.
Of course, you could use apple or orange or peach or pecan or whatever you want to use.
I just happened to have some cedar around and that’s what we’re going to cook this bad boy in.
Let’s talk about our ingredients real quick.
First off, I have a 4 pound-ish pork loin that I have very simply trimmed up and cut so that it rolls out flat, like so.
We’re going to be stuffing the inside of that.
For our stuffing, we’re looking at about 1 1/2 cups of diced dried apricots.
3 tablespoons of honey.
We have 1 1/2 teaspoons of ground ginger.
Let’s see, breadcrumbs I have 2/3 of a cup of fine breadcrumbs.
2 tablespoons of dried parsley.
1 tablespoon of flour.
1 tablespoon of Parmesan.
This is actually a Parmesan Romano mix.
A teaspoon of sugar.
And a combination here that is 1/2 a teaspoon of salt and pepper, a 1/2 a teaspoon of dried oregano, and a 1/4 teaspoon of garlic salt and a 1/4 teaspoon of onion salt.
And that’s just a mixture because I was running out of dishes.
About 2 tablespoons of shortening.
I have maybe 2 cups of apple juice and here is a combination of sweet yellow onions, carrots that I’ve peeled and chunked up and some really nice red potatoes.
And all of this is going in that cedar plank tray.
So, first things first, once you’ve gotten all of your ingredients prepped and ready to go, you need to start preparing your cedar tray.
Now, you want to soak this for at least an hour in just water.
I wouldn’t recommend doing anything sugary because it’s going to be a real long cook and this is really going to burn up and dry out, you know, significantly.
So the longer you soak it, the better.
But you don’t need any flavoring.
Like water, excuse me, like beer or wine or anything like that, just plain water.
So we want to sterilize or sanitize this and we’ll do that by putting it inside the grill upside down.
And we’re going to do that for just a few minutes.
And it’ll start popping and crackling and that’s when we know it’ll be ready to cook with.
So let’s prepare our apricot, cranberry mixture.
And you can hear the cedar starting to crackle so I got to keep an eye on that.
We’ll take our 1 1/2 cups of apricots that have been diced up, about 1/4 inch, our cranberries, our ginger which is going to give it just a slight bit of heat, if you will, interesting flavor it will add, and then 3 tablespoons of honey.
Just give this a good mix.
Pretty sticky, pretty gooey, but going to pack a lot of flavor.
Okay.
You can hear the cedar tray snapping and crackling.
That pretty much means that it’s ready to go.
Now, I want to do a quick reminder.
When anytime that you’re working with wood inside a barbecue or next to a flame or anything else, you need to have 2 important things: a squirt bottle full of water and a fire extinguisher.
Okay, you can’t walk away from this.
You can’t leave it unprotected.
So, safety first.
Let’s get our cedar tray out.
It’s going to be hot, so be prepared.
And there we go.
That’s what we’re looking at.
It’s heated up.
It’s basically sterilized itself inside from the heat.
You’d think maybe a wood plank would be sterile but it really isn’t and it’s been around the block.
Sounds like a fireworks.
Going to let this cool down before we start putting any food in it.
Let’s make our crumb topping, if you will.
We have our sugar, our salt, pepper, oregano, parsley, no just oregano, garlic salt, onion salt mixture, our dried parsley, our breadcrumbs, flour, Parmesan Romano cheese.
We’ll get that mixed real fast.
Once that’s blended fairly well, we’re going to take our shortening and we’re going to cut that in.
And that’s always easier said than done.
We’ll work at that and I’ll show you what it looks like in a second.
Time to prepare our pork loin and here it is just laid out.
And it’s probably, in most places, a 1/2 inch thick, maybe 3/4 in some but it’s fairly uniform.
You try to cut it as best you can.
We’re going to take our apricot, cranberry, ginger, honey mixture and we’re going to put that inside.
Now, this sweet gooey mixture, once you get it spread out, is going to add a tremendous amount of flavor to this.
And I’ll tell you that this recipe, when I first did it back in 2009 and the end of 2012, was a Dutch oven recipe and it actually came from a couple of ladies who had entered into the World Championship Dutch Cook-Offs over in Sandy, Utah and of course I grabbed this recipe and I cooked it in a Dutch oven and posted it on the website, long, long time ago.
And it was so good that it’s absolutely perfect for the holidays like we’re doing here just before Christmas.
Makes a fantastic presentation.
You know, you’re getting tired of turkey, you’re getting tired of that ham, this baby, this is the way to go.
So we’ve got our mixture spread out fairly evenly.
And now I want to take about a 1/2 a cup of the crumb mixture and I’m just going to sprinkle it in there just to accent the top crust that we’re going to do and not much more than that.
So let’s roll and tie this up.
And very carefully you’re just going to take with your hands and roll it back up.
And you’re looking at a log.
If you’ve ever made cinnamon rolls before or cinnamon bread or toast or anything, that’s exactly what we’re doing here.
I like to put the seam side down, give it a little bit more of a presentation.
And now, we’re going to try to tie this up.
There’s certainly a couple different ways you can do this.
With a traditional butcher’s knot, if you will, it looks pretty fancy.
For those of you that are not skilled in that and I certainly am not very skilled in it myself, you can do just a bunch of knots like this.
And I find it, looping it 3 times around, 1, 2, 3 helps hold that in place.
And let’s cinch it up like that.
Now, as I do it, I’ll take and I’ll just loop it and bring that under and cinch until I get it in place and it looks like that.
Again, loop it again.
And this one’s fairly long roast, so it might take 4 of these.
Yours might just take 3.
And I’m going to get 1 more on the end here to tie it off.
And that’s that.
Our beautiful sunshine’s coming out.
Got to love this.
Okay, so we have our pork loin roast stuffed with apricot, cranberry mixture.
Now, we’re going to put the bread coating over the top.
I like to add just a little bit of olive oil to the top of mine and I’ll just rub that on there.
That helps the breadcrumbs stick a little bit.
Now, it has been cut in with shortening and that’s going to add some moisture to the roast itself and that will help.
So let’s add our breadcrumb topping onto this now.
And I just really want to get most of it on the top is what I’m looking for but we also want to try to get it on the sides as much as possible as well because this is going to make just a wonderful crust and add some pretty dynamic flavor, I would say.
So, as best we can, let’s get that patted on there.
And it’ll look as pretty as possible.
So, here we have our sterilized cedar tray and I want to add some Crisco to the bottom of this to help seal it a little bit and also to keep the roast from sticking.
And don’t be real shy, at this point, I like to get in the cracks as well and not that it’s going to seal up those cracks but it will slow any liquids from coming out as we cook this.
Now, I’ve done a lot of things in these little trays.
I’ve yet to make soup because I just don’t think that it’s going to quite work.
So we will lose some liquids but as those juices coagulate in these corners, in these grooves, it will act to seal this up, in case you were wondering in any way.
And kind of just find the gaps that are the biggest and try to fill those up real quick.
And that slows that process down.
So, pork loin roast, pork loin roast in.
Very gently lift this up.
Set that in our tray like that.
Take the additional breadcrumbs and work those in.
Now, before we start cooking this, I’m going to set up my wireless thermometer from iGrill so we can watch this baby cook.
Okay, so, I have set up my iGrill and it’s really bright.
You will not be able to see it on the camera but I can see it just fine.
And I have paired it up with my iPad.
You can also use your phone if you have an Android or an iPhone or an iPod Touch.
And then you can walk away and go do what you got to do.
This is probably going to sit in the barbecue for at least an hour and I’m going to hang out out here because I’m going to keep an eye on it.
But I’ll be able to monitor it from the comfort of my chair with my beer and do some other things while this is cooking.
So it’s really cool.
It’s set up on my iPad.
Currently, the internal temperature of this is 60 degrees.
I’ve run my probe into the center and now I’m going to move this over and place it in the center of my grill.
Now, my barbecue is at 400 degrees and I’m going to try to keep it around that range or just a little bit under that for probably 40 minutes or so.
And then I’m going to try to cram as many potatoes and onions in around this that I possibly can.
And then I’m going to baste it with that apple juice.
Can you feel this?
Hope so.
I’m going to get this on the grill and I’ll show you in a minute.
So here you can see the cedar tray is in the center of the grill.
I’ve got the 2 outside burners on right now.
They’re set at about medium.
My iGrill wireless thermometer is sitting off to the side right there so I’ll be able to monitor the temperature.
And as it increases, and we’re going to maybe cook this probably do about 100 degrees and then I’m going to add the potatoes and the carrots and onions in there so that they’ll all cook together.
And we’re going to get this up to about 145 degrees internal temperature.
And then we can say we’ve got a meal.
Garbage trucks are driving me crazy.
I’m going to shut down for a few minutes and let this cook.
So my iGrill wireless thermometer started beeping telling me I’m at about 95 degrees.
So I’m at the point where I want to start filling this tray up with my onions and carrots and red potatoes.
Probably have more vegetables they’re going to fit in here but really just want to pack it in there and get a good assortment all the way around this.
This roast is going to continue to shrink up in size but you see we can certainly pack a significant amount of food in there.
Don’t be shy about getting that in there because we want some of the savoriness that is going to develop and make our dinner yum.
Just pack it in there like that.
And the vegetables are going to compress down a little bit.
Don’t be shy, load it up.
Another carrot in there, I got a few potatoes.
It’s hot.
Now, this is where we’re going to start basting, mopping, if you will.
You can spoon it on or use a spatula but we’re just going to continue to add this in here.
Watch out for flare ups.
We’re going to get some as this apple sauce drips through the box that we’ve made, the tray.
But we want to dry roast these.
Just give it some moisture.
Keep an eye on that temperature.
Let those bad boys cook for a while.
We’re going to be eating really good.
So we’re into this a little over an hour right now and since it hit about 95 degrees and I put the vegetables in about every 10 minutes I’m basting it.
And really all I’m doing is taking my apple juice and just dabbing it on the vegetables and getting a nice dribble across everything to just to kind of keep the moisture in there.
Get some of that on that roast.
Add some additional flavor profiles to that because we’re dry roasting our vegetables.
And that’s really about it.
Watch for flare ups.
Got to be careful with that.
Other than that, just keep cooking away.
I’m looking for that 145 degree Fahrenheit, I’m not far away.
Okay, we’re done.
At about the hour and 40 mark I’m at 145 degrees according to my iGrill wireless thermometer.
You got to see this.
That is a beautiful thing.
Let’s get out temperature probe out of there.
And take a look at that.
That there is apricot, cranberry stuffed pork loin and roasted vegetables in a cedar plank tray, seriously.
Does that look fantastic or what?
The smell is just absolutely out of this world right now.
And how simple was that?
You know, basically we’ve got our ingredients together.
We cut our pork loin roast, stuffed it, tied it, put it in a tray that we built out of just a few pieces of cedar plank.
And we are having a fantastic, fantastic dinner tonight.
Get that string off of there, kind of helps.
A little bit of the crust.
Hmm, wow, juicy.
Really, really juicy.
And you can really get a good taste, when you get in there with apricot and cranberry, you really get some really nice sweetness on that crust of the pork loin.
You can pick up some of that ginger.
So, hmm, that’s really good even the string.
Give it a try, this is delicious.
Before we go, I just want to take a second to thank my sponsors Camp Chef at www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.
Without you two, none of this would be possible.
I also want to thank some of the generous donations we’ve received to make this show possible, iGrill with the iGrill wireless device, the Grilling Plank Superstore with Nature’s Choice Cedar Planks.
That’s it.
This is Gary House.
I’m out of here.
Come visit me on Facebook, on Twitter, on iTunes, on Pinterest, www.Cooking-Outdoors.com.
Hey, we’ll see you next time.
Have a happy, happy holiday.