Cornbread Stuffed Pork Loin

This pork loin is filled with a traditional cornbread stuffing. If you put a drip pan under the roast during the indirect cooking phase and add some water to it, you will end up with the makings of a delicious gravy. Remember not to let the drip pan dry out.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 1 2 pound boneless pork loin
• 4 cups crumbled cornbread
• 1 cup chicken broth
• 1/2 cup onion, chopped
• 1/4 cup pine nuts, lightly toasted
• 1 egg
• 2 tablespoons butter
• 1 tablespoon garlic, minced
• 1 tablespoon fresh sage, chopped
• salt and pepper to taste

Preparation:

In a skillet, melt butter. Add onions and garlic and cook until tender. Add sage and cook for about 30 seconds. Remove from heat and add cornbread, onion, pine nuts and egg. Stir, adding the chicken broth slowly until it becomes spreadable. The stuffing should look like stuffing. Season with salt and pepper to taste.

Butterfly or roll cut pork loin. Spread stuffing over the pork loin and roll up. Secure with kitchen twine. Preheat grill and prepare for indirect grilling. Place pork loin on grill over direct heat Turn every two minutes until the surface of the pork loin is seared. Move to indirect portion of grill and continue cooking for about 30 minutes or until the meat reaches an internal temperature of 155 degrees F. (68 degrees C.). Remove from grill and let rest for 5 minutes. Slice and serve.

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