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Author Topic: Stuffed Pork Loin on the Rotis  (Read 1044 times)


  • WKC Performer
  • Posts: 2564
    • MikeStavlund.com
Stuffed Pork Loin on the Rotis
« on: April 14, 2013, 04:00:42 PM »
I had about 3 recipes for stuffed pork loin in the family library, but didn't have the right ingredients for any of them.  So I improvised as best I could.  The stuffing was a strip of bacon and two shallots sauteed, then some craisins and dried prunes and some trail mix (nuts and dried fruits).  Deglazed with some chicken stock, then added some fig jam before soaking up the liquid with 3 pieces of dried bread. 

Then I butterflied the loin, seasoned it with salt and herbs,  stuffed it and rolled it and tied it back together, then roasted it on the rotisserie at about 450 for an hour.  With a single chunk of apple wood for a nice smoke flavor. 

Plated up with some roasted red peppers and roasted broccoli.  I love it when the whole meal is done on the Weber. 
« Last Edit: April 14, 2013, 04:40:04 PM by mike.stavlund »
One of the charcoal people.


  • WKC Ranger
  • Posts: 915
Stuffed Pork Loin on the Rotis
« Reply #1 on: April 14, 2013, 04:30:10 PM »
That looks really good.