Recipe Database
Chef Fred's stuffed Pork Loin -special-
Chef Fred's stuffed Pork Loin -special-
Serves: 10

1 ea Pork Loin
1/2 ea Stick of butter
6 md Figs dried or fresh
4 Slices of prosciutto
1 lg Clove of garlic
8 md Sage leaves (fresh)
Salt and pepper to taste
1 tb Dijon mustard
2 tb Honey
Olive oil

In food processor, pulse the butter, figs, prociutto, garlic, sage, and some salt and pepper until a paste forms With a thin bladed knife open a pocket in the Pork Loin as large as you can without going through the ends and bottom. Tie loin with a string using butcher knots Mix honey and mustard into a paste. Cover the Pork loin with the paste. Drizzle the Loin with oil and grill turning twice to an internal temperature of 140 degrees about 18 minutes total time depending on grill? Remove Loin from grill and wrap it in tin foil to rest at least 15 minutes. Slice on a bias and serve.

This created by Chef Fred and cooked by Mike Stock at Big Green Egg headquarters in Tucker, GA on 8/28/2010 for a show to air on 9/11/2010