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Stuffed Pork Loin




Source of Recipe


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List of Ingredients







1 4 lb pork loin
1 cup dark brown sugar
1 cup Tony Chachere's Creole Seasoning
2 tbls crushed red pepper (I used chipotle and dried pablano)
3 large onions peeled and sliced in rings
1/2 lb bacon slices, cut into 1/2" pieces
Stuffing
2 Granny Smith apples, peeled, cored and finely chopped
1 cup onions chopped
1/2 cup pecans, finely chopped
1/2 cup raisins
2 tbsp dark brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground cloves
2 tbsp melted butter

Make a slit lengthwise to form a pocket in the fat side of the pork loin. Mix up pepper, brown sugar and Tonys. Rub all surfaces of the loin, put in a ziplock and let it marinate overnight.
Preheat a 12" Dutch Oven w/ 10-12 charcoal briquettes under the oven and 12-14 on the lid.
In a bowl, combine stuffing ingredients. Add melted butter and mix well. Let stand for a few minutes for the flavors to blend.
Place the stuffing in the pocket of the loin.
Cover the bottom of the oven with the bacon and sliced onions, place the stuffed loin on top of the onions and fill in with remaining stuffing. Cook for an hour. Reduce heat w/ 8 charcoal briquettes under the oven and 12-14 on the lid and cook until done.


Recipe