Pork- The other white meat
Pork Loin with Gagonzola
Savory, slightly pungent Gorgonzola cheese complements
the pork and the pear & walnut stuffing.
Prep: 30 minutes
Grill Time: 1 &1/2 hours
Stand: 15 minutes
Serves: 10-14 Servings
1/3 cup chopped onion
2 tablespoon butter
1&1/2 cups snipped and dried pares or apples
1 tablespoon balsamic vinegar
1/2 cup chopped walnuts, toasted
1/4 cup crombled Gorgonzola cheese ( 1 ounce)
1 pork top loin roast boneless, 3-4 pounds, double
loin tied.
1 tablespoon snipped fresh roselary
1 teaspoon bottled minced garlic (2-cloves)
1 teaspoon coarsley ground black pepper
#1. Prepare stuffing in a large skillet by cooking
onion in hot butter over medium heat until tender.
Stir in pares or apples and vinegar; Remove fron heat
and stir in toasted walnuts and Gorgonzola cheese.
#2. Untie and trim fat from roast before cooking and
spoon in stuffing on flat side of one loin. Replace
2nd loin and retie roast. prepare your rub by placing
rosemary, garlic & pepper in a small bowl now rub it
into the meat well with your fingers.
#3. Arrange your charcoals around a a drip pan placed
in the botton of your grill when they are at medium
heat.Place the meat on the grill rack over the drip
pan. Cover and cook for 1 &1/2 to 2 & 1/2 hours until
meat juices run clear (155 F) Add coals as necessary
to maintain heat.
#4. remove meat from grill and cover with foil for 15
minutes. Standing temperature is about (155 F)
Nutrition:
306 cal; 16 g fat; 70 mg chol; 112 mg sodium; 21 g
carb; 2 g fiber; 21 g pro.
Food cost under $20 bucks / charcosl and lighter under
$5 bucks /
taste priceless! For anything else there's MasterCard!
The Pit Master!
Caribbean Barbecue Association
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