Serves
6–8
Ingredients
- 1 3–4 lb pork loin roast, butterflied to ¼-inch thickness
- 4 cups Pepperidge Farm dried cornbread stuffing
- 1 cup chunky applesauce
- 1 cup onion, finely chopped
- 2 tablespoons minced garlic
- ½ cup chicken broth
- 4 tablespoons butter
- 2 tablespoons fresh thyme
- 1 tablespoon Redmond Kosher Sea Salt, divided
- 2 teaspoons black pepper
- 1 tablespoon dried parsley
- ¼ cup panko breadcrumbs
- 4–5 slices Swiss cheese
Instructions
1.
Prepare the Stuffing: In a skillet over medium heat, melt the butter and sauté the onion and garlic until softened. In a large bowl, combine the cornbread stuffing, applesauce, sautéed onion mixture, and chicken broth. Mix until evenly combined.
2.
Prepare the Pork Loin: Score the fat side of the pork loin in a crosshatch pattern. Turn the pork fat side down and season the interior meat side with black pepper and half of the salt.
3.
Fill the Pork: Lay the Swiss cheese slices over the interior of the pork. Sprinkle with panko breadcrumbs and dried parsley. Spread the cornbread stuffing mixture evenly over the pork.
4.
Roll and Tie: Roll the pork loin tightly and secure with butcher’s twine. Season the outside with the remaining salt and fresh thyme.
5.
Preheat the Grill: Preheat your Traeger grill to 300°F.
6.
Cook the Pork: Place the pork loin fat side up on the grill. Cook until the internal temperature reaches 145°F.
7.
Rest and Serve: Remove from the grill and rest 10–15 minutes uncovered before slicing and serving.
Contact Diva Q BBQ Today
Thank you for visiting our website. If you’d like to schedule an engagement or have general questions, fill out our form and we will get back to you shortly.
