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Recipe: Neil’s Stuffed Pork Loin

The Iowa Dish - Recipes
 

Recipe from 2015 Iowa Farm Bureau State Fair Cookout Champion Neil Glaser of Adair County


  • 3 to 4 pounds pork loin
  • 2 apples, Granny Smith and another of your choice
  • 1 box Stove Top stuffing (suggest cornbread)
  • 1 pound sausage (suggest breakfast sausage)
  • 1 to 2 C. brown sugar
  • Salt to taste
  • Favorite seasoning (recommend rosemary/olive oil)
  • Butcher’s twine

Butterfly pork loin or have butcher cut at time of purchase. Brown sausage; drain. Core and cut apples into bite-size pieces. Saute apples in brown sugar until soft. Prepare stuffing per package instructions. Combine stuffing, sausage and apples. Place in center of pork loin. Fold sides of meat back over stuffing. Tie loin with butcher’s twine. Season with your favorite seasonings. Prepare grill or smoker for in-direct heat. Grill or smoke to an internal temperature of 150 degrees Fahrenheit. Move to carving plate. Tent pork loin with aluminum foil. Let rest for 10 minutes. Cut off twine, and slice pork into 3/4-inch slices. Suggest to serve with a vegetable side.

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