Fall Inspired Stuffed Pork Loin by Saucy Sailor BBQ's Michael Nuzzi

Michael Nuzzi over at Saucy Sailor BBQ has created the perfect fall-inspired dish for the coming autumn season. Cheshire Pork Loin stuffed with a green apple, cranberries, pecan, maple syrup, and cream cheese mixture. Easy to cook and with simple ingredients, this is one for the whole family. Check it out!

Ingredients

  • 1-2 handfuls of chopped Pecans (depending on the size of loin)

  • Half of a handful of dried cranberries

  • A large drizzle of maple syrup

  • Sprinkle of Heath Riles Honey rub to taste

  • Sprinkle of Heath Riles Pecan rub to taste

  • 8oz block of cream cheese cubed  

Steps

1.     In a large mixing bowl, combine diced green apple, chopped pecans, dried cranberries, maple syrup, and Heath Riles rubs. Mix well.

2.     In a large skillet over medium heat, add your above mixture along with the diced cream cheese. Mix continuously until melted together.

3.     Place your mixture back into the bowl and in the fridge to cool.

4.     Butterfly your pork loin, place a sheet of plastic wrap over it and gently pound until desired thickness (we prefer a very thick and barely pounded loin).

5.     Remove your mixture from the fridge and spread across the loin, like icing on a cake.

6.     Roll your pork loin and tie with butcher’s twine.

7.     Liberally season the outside of your loin with a combination of Heath Riles Honey Rub and Pecan rub to taste.

8.     Cook indirect at 275 degrees until an internal temperature of 145 degrees.

9.     Remove and let rest from 15-20 minutes.

10.  Slice and serve with a berry flavored drizzle (we used terrapin farms blackberry chipotle sauce).

11.  ENJOY!    

Interested in Heath Riles products? Check out these rubs!

Jennifer Parks