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.

Ingredients

Stuffing

• 8 slices of bread
• 2 Tbsp. Chopped Fresh Basil
• Salt
• Pepper
• Chopped Onion
• 1/2 Tsp.  Spiced Red Pepper (My first Epicure experience)

Pork

• 2 Pork Tenderloin
• Salt
• Pepper
• Olive Oil
• 1 Tbsp. Butter
• Butcher Twine

Method

1. Preheat grill to medium high heat.
2. Using a food processor chop the bread coarsely.





3. Preheat saute pan.
4. Add butter to pan and melt gently; add onion and begin to brown.
5. Toss in bread and basil and cook over low heat.
6. Add in spiced red pepper.



7. Add salt and pepper and cook through for about 10-12 minutes stirring often.
8. Take the pork loins, split them open and lie them flat as shown below.







9. Place the stuffing on top of the first pork loin and then seal it with the second loin.







10. Tie with butchers twine; rub with salt, pepper and olive oil.





11. Take to the grill and sear outside on medium high heat.





12. Continue cooking to desired doneness.



13. Remove and let rest.
14. ENJOY!

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.

Take care

zesty

Does the title just make you want to reach through your screen and have a bite? Well when I made this the other day on the freshly cleaned BBQ grill, I could not wait to sink my teeth into it. I was craving pork on the barbie topped with a rich sauce and coleslaw. It is such a dirty sandwich but ohhhhh so good.

I used to be intimidated by cooking full pork loins as opposed to little chops but really in retrospect there is nothing to be scared of. They cook very quickly, easily and are always tender. Can you beat that? Now I know I have cooked a fair amount of pork in my time on zesty but this sandwich stacks right up there with the apricot pork pasta, apple mustard chops, rosemary mustard chops.

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