Grilling Stuffed Pork Loin in a Cedar Plank Tray with Vegetables Recipe, just in time for the Holiday!
Gary House grills a Stuffed Pork Loin in a Cedar Plank Tray with vegetables. Originally created for cooking in a Dutch oven, this recipe is equally amazing when grilled and doubly amazing when grilling in a Cedar Plank Tray!
|Pork loin||4 Pound , trimmed|
|Dried apricots||1 1/2 Cup (24 tbs) , cut in small pieces|
|Dried cranberries||1/2 Cup (8 tbs) , chopped|
|Ground ginger||1 1/2 Teaspoon|
|Fine bread crumbs||2/3 Cup (10.67 tbs)|
|Dry parsley||2 Tablespoon|
|Parmesan romano cheese||1 Tablespoon , finely grated|
|Salt and pepper||1/2 Teaspoon|
|Crushed dry oregano||1/2 Teaspoon|
|Garlic salt||1/4 Teaspoon|
|Onion salt||1/4 Teaspoon|
|Apple juice||2 Cup (32 tbs)|
|Roasting potatoes||2 Pound|
|Olive oil||3 Tablespoon|
Soak the cedar plank tray for a minimum of 1 hour in plain water.
Preheat the bbq grill with cedar plank tray to 400F.
In a large bowl, combine apricots, cranberries, ginger, honey and mix well.
In another bowl, combine sugar, salt, pepper, oregano, garlic salt, onion salt, dry parsley, bread crumbs, flour, cheese mixture, shortening and mix well.
Slice the loin along the lengthy side and split. Spread the apricot mixture and sprinkle cup of bread mixture over it as shown in the video.
Roll and tie with string (as shown in the video). Rub with olive oil and pat with bread crumb mixture all over the outer side.
Grease the inner parts of cedar plank tray with shortening and place the stuffed loin over it.
Insert the temperature probe of igrill as shown in the video. Place the cedar plank tray on the rack of the grill and cook for 1 -1 hours at 400F, until internal temperature reaches 145F.
Once the internal temperature reaches 95 place the onions, carrot and potatoes. Baste apple juice over the vegetables and meat.
Serve and enjoy!