A few weeks ago we had the pleasure of going over to Mike and Joanne’s for dinner. She surprised us with a delicious stuffed Pork loin that was just incredible. She stuffed it with sausage and spinach. We really enjoyed it. Patti had talked about how good it was several times, thinking we should try to recreate it. Not knowing Patti had gotten Joanne’s awesome recipe. Thank You Joanne!

When I walked into the house on Friday night I could smell the most incredible aromas coming from the patio. The house was full of cherry smoke. Patti had Joanne’s pork going on the Traeger before I got home…

What a woman, and she bought a cold beer!!
Oh My…
I could not believe that my smoker was smoking without me…
But this is good…

Just think how nice it is to have something incredible on the grill and a cold beer in your hand first thing when you walk in the door...
I could get very used to this….

Prep Time: 15 minutes
Cook Time: 2 ½ Hours 

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after a few minutes shut the lid. Give it about 10 minutes to heat up. Notice in the picture above she lined the drip pan with foil, makes for easy clean up. Place the pork loin directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

After 30 minutes, turn the digital control up to 250 degrees. This will give you a temperature around 300 at the stack or dome thermometer. Just let it go for 1 ½ hours.

After an hour and a half turn the digital control to the smoke setting for another half hour and brush on your BBQ sauce. Steve from Grandville’s Gourmet BBQ Sauces had sent us some really nice sauces to try, and tonight we used the Original Spicy. These sauces are so good you can eat them with a spoon. (And I have, a little)

When your internal temp reaches 160 degrees you are good to go…

Cooking Directions: Gas Grill
Preparing Grill: Medium Low Indirect Heat

Preheat your grill to medium heat (250-300) and turn off one side so you will be cooking with indirect heat. Add your wet wood chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Adjust your fire for a temperature around 300 for 1 ½ hours. Add more wood chips, turn heat down and brush with BBQ sauce.
When your internal temp reaches 160 degrees, it’s ready.

Steve from Grandville’s Gourmet BBQ Sauces has sent us some really nice sauces to try, and tonight we used the Original Spicy.
These sauces are so good you can eat them with a spoon. (And I have, a little)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Ingredients: Pork Loin
1 3 or 4 lb. pork loin
1 bag of frozen spinach, thawed and drained
1 lb. hot or mild Italian sausage
¼ cup garlic, minced
1 Tbsp. coarse black pepper
3 Tbsp. hot mustard
2 cups BBQ sauce

Directions: Pork Loin
Butterfly the pork loin. (slice it lengthwise, but not all the way through)
Fry the sausage in a large saucepan (less splatter than a fry pan), add remaining ingredients, stirring until mixed. Spoon stuffing into pork and tie it up with butcher’s string to keep it closed. See picture …
Place on the grill and have a glass of wine.
 
Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to suit your taste.
Take it and run with it….

Enjoy,
Ken & Patti

I have 4 people to thank for tonight’s dinner:
Patti, Joanne, Steve from Grandville BBQ Sauces and Jacob from T & H Meats.

P.s. If you have leftover stuffing, use it the next day, scrambled in eggs.
Ken likes it wrapped inside a tortilla.

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest, we always fill up a big one.) Or check him out @ www.tandhsausage.com
or call him 760 471- 9192.

Check out Grandville’s Gourmet BBQ Sauces 
Steve 360 943 2861 @  www.grandvillesbbqsauces.com

(Note: These are not paid ads, just special folks that have been good to us.)