Stuffed Pork Loin

Many times when I am making rice for a meal I make extra for later. This recipe uses a rice stuffing with a grilled and smoked pork loin.

First, the Pork loin must be "flayed" by taking a knife and cutting it so the result is a flat sort of even layer of meat. This cutting motion is kinda like trying to peel an orange and keep the peel unbroken... you have to turn the loin as you are cutting it to get it even. The result should be a long rectangular and flat piece that can be folded over to enclose the rice.

For the rice stuffing, I took a mixed brown and white rice combination and added fresh chopped Italian Parseley, chopped pecans, chopped dried orange cranberries, grated orange peel, diced red onion, chicken stock (for moisture) and salt and pepper.

Spread the stuffing on one side of the meat and fold it over. Secure the 3 open sides with toothpicks and coat the surface of the pork with fresh ground salt and pepper. Grill on indirect heat with fruitwood smoke such as cherry or apple for a more delicate smoke flavor. Count on about 1 to 1 1/2 hrs...

These layers are thin, so there may be a tendency to overcook it just a little... if you use a thermometer remember to try and get it in the meat not the stuffing.. if the stuffing registers your desired temp then the meat on the outside will probably be done a little more.

The result will be a sweet/savory meal which was a good follow up to the Jamacain spice I served the day before. This is excellent with the Pinapple Orange Mango Salsa if you want to add a bit of sweet and spice...