This is where it all begins. Remember that I promised a killer barbecue night at the sister and brother in law‘s? The rest of this week is going to be dedicated to some fabulous dishes we had and Friday will cap off the total package with a final shot.
To start off the fun list of posts I am starting with what I classify as a killer pork loin with some bite. If you like pork and you like stuffing – this pork loin is for you. Check out the simple process and pull this off for your next dinner party.
- 8 slices of bread
- 2 Tbsp. Chopped Fresh Basil
- Chopped Onion
- 1/2 Tsp. Spiced Red Pepper (My first Epicure experience)
- 2 Pork Tenderloin
- Olive Oil
- 1 Tbsp. Butter
- Butcher Twine
- Preheat grill to medium high heat.
- Using a food processor chop the bread coarsely.
- Preheat saute pan.
- Add butter to pan and melt gently; add onion and begin to brown.
- Toss in bread and basil and cook over low heat.
- Add in spiced red pepper.
- Add salt and pepper and cook through for about 10-12 minutes stirring often.
- Take the pork loins, split them open and lie them flat as shown below.
- Place the stuffing on top of the first pork loin and then seal it with the second loin.
- Tie with butchers twine; rub with salt, pepper and olive oil.
- Take to the grill and sear outside on medium high heat.
- Continue cooking to desired doneness.
- Remove and let rest.
Zesty Tip: When cooking meat that is stuffed and quite large, it is best to use a meat thermometer to ensure that the meat has been cooked to your desired internal temperature. The last thing you want is for the meat to look done on the outside but uncooked when you go to cut into it.
Well I hope you enjoyed this pork post! Stay tuned throughout the week for great dishes from the barbecue event of the year.
Have a great Tuesday.