3 Reviews

Wayne you did so good here!!! Please forgive me for my changes!!! :) I had the pork sliced and wanted to make this recipe so I compromised and it was yummy! I used my 5, 1 1/2 -2 inch boneless pork loins that I made a pocket in it for your stuffing. I did wonder why make all the extra stuffing, BUT darn do it!!!! I placed the extra in double wrapped foil. I should have buttered the foil first. I did use only 3 cups of the apple cider not 6. Marinaded in the 3 cups, then heated the cider, cooled and added 1 cup to the stuffing. Stuffed the loins with maybe half the stuffing. Placed the rest in foil. Stuffing in foil went on the top shelf on my grill. The loins I seared on a 450 degree on the grill about 1-2 minutes per side. Meanwhile heated the remaining cider in a foil pan on the grill. Once the loins had sear marks I placed them in the cider cut side up, Over indirect heat. Closed lid with a thermometer in cooking till 160 degrees. Removed from grill lightly tented with foil for 15 minutes. Rest time is important!!!! I must say this does make enough for twice the servings. So do recalculate the Nutritional servings. So yummy! Thanks Wayne. (((HUGS)))

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Rita~ April 19, 2010

I used a 7 1/4 pound roast & followed this recipe right on down! I particularly liked your stuffing & did use a nutty, whole wheat bread for the cubes! Served this when we had 3 others here for dinner & all agreed ~ You have an ABSOLUTELY GREAT TASTING ROAST & STUFFING here, & your recipe is definitely a keeper! Thanks for posting it! [Made & reviewed for an adoptee in this Spring's round of Pick A Chef]

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Sydney Mike April 16, 2010

Oh, Man, ~Leslie~'s DH, this is some kind of good! Of course, it's not as good as it should be, because I don't drink beer!lol Nevertheless, this was awesome, even though my roast was a tad smaller than called for. Thnx for sharing your recipe, Charcoal Gourmet! Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

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Darkhunter April 13, 2010
Savoury Apple Stuffed BBQ Pork Sirloin