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Well, here's the loin just onto the grill. Eh..I have done better trussing jobs, but it worked out fine. The stuffing is:
Local resto's breadstix, chopped semi-fine
Mustard seed
Chopped leek
Chopped onion
CBP
enough wine to dampen mix
Lined loin interior with a goodly layer of baby spinach leaves
About a half hour in- coated with first coat of glaze:
1 cup apple juice
2 cups wine
1 fine chopped onion
1 Tbsp Kosher
1 tsp ginger
1 tsp rosemary
1 tsp thyme
2 Tbsp soy sauce
Reduced to about a half cup
The cooking method: Used my gas grill (GASP!) firing only one side, cooking on the other. Placed some maple and hardwood lump charcoal over "hot" side for some smoke...just a kiss. Temps on cooking side were kept right about 300 for the first part of the cook.
Half way..another coat of the glaze
Cranked temps to 400 for about 20min. to carmalize the glaze a bit, pulled at internal temp of 162°
First slices after a 15 min. rest.
A few slices vac'd and freezer bound.
Darn good loin. Bit of a smoke ring even...light smoke flavor, the sweet of the glaze is balanced well with the savory of the stuffing. Thanks for looking!
Local resto's breadstix, chopped semi-fine
Mustard seed
Chopped leek
Chopped onion
CBP
enough wine to dampen mix
Lined loin interior with a goodly layer of baby spinach leaves
About a half hour in- coated with first coat of glaze:
1 cup apple juice
2 cups wine
1 fine chopped onion
1 Tbsp Kosher
1 tsp ginger
1 tsp rosemary
1 tsp thyme
2 Tbsp soy sauce
Reduced to about a half cup
The cooking method: Used my gas grill (GASP!) firing only one side, cooking on the other. Placed some maple and hardwood lump charcoal over "hot" side for some smoke...just a kiss. Temps on cooking side were kept right about 300 for the first part of the cook.
Half way..another coat of the glaze
Cranked temps to 400 for about 20min. to carmalize the glaze a bit, pulled at internal temp of 162°
First slices after a 15 min. rest.
A few slices vac'd and freezer bound.
Darn good loin. Bit of a smoke ring even...light smoke flavor, the sweet of the glaze is balanced well with the savory of the stuffing. Thanks for looking!
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