Grilling Stuffed Pork Loin in a Cedar Plank Tray Video
Author: Gary House
Recipe type: Main
Cuisine: American
- 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
- Soak the cedar plank tray for a minimum of 1 hour in plain water.
- Preheat the bbq grill with cedar plank tray to 375°F.
- In a large bowl, combine apricots, cranberries, ginger, honey and mix well.
- In another bowl, combine sugar, salt, pepper, oregano, garlic salt, onion salt, dry parsley, bread crumbs, flour, cheese mixture, shortening and mix well.
- Slice the loin along the lengthy side and split.
- Spread the apricot mixture and sprinkle ½ cup of bread mixture over it as shown in the video.
- Roll and tie with string (as shown in the video).
- Rub with olive oil and pat with bread crumb mixture all over the outer side.
- Grease the inner parts of cedar plank tray with shortening and place the stuffed loin over it.
- Insert the temperature probe of iGrill as shown in the video.
- 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.
- Once the internal temperature reaches 100° place the onions, carrot and potatoes.
- Baste apple juice over the vegetables and meat.
- Cook until internal temperature reaches 165°F
Recipe by Cooking Outdoors at https://cooking-outdoors.com/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video/
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