Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts
Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts

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Add the butter and cook until apples are softened. Re-add the sausage and Panko crumbs. Add in the diced apple, raisins and chopped walnuts into the same pan and sauté a couple of minutes.

Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have barbecue spiral stuffed pork loin with bratwurst, apples & walnuts using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts:
  1. Make ready Stuffing
  2. Prepare 1 tsp vegetable oil
  3. Take 1/2 lb fresh bratwurst sausage
  4. Prepare 1 granny smith apple; peeled, cored & diced
  5. Make ready 1/4 cup raisins
  6. Get 1/4 cup walnuts, chopped
  7. Get 1 tbsp butter
  8. Prepare 3/4 cup plain Panko bread crumbs
  9. Get 1/4 cup apple juice
  10. Make ready 1 favorite rub (or salt & pepper to taste)
  11. Make ready Glaze
  12. Make ready 1 stick butter
  13. Get 1/2 cup packed brown sugar
  14. Get 2 tbsp Karo Light Corn Syrup
  15. Get 1/4 cup apple juice
  16. Take wrap
  17. Prepare 8 slice thin slice bacon

Slice the loin in a spiral, creating one even, flat piece of pork. It's easier said than done, and I don't have any miracle tips to make it easy from the very. This apple stuffed pork loin is perfect for a hungry crowd. The pork tenderloin is stuffed with a mixture of apples, cornbread, onions, and bacon.

Instructions to make Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts:
  1. Remove the casings from the fresh bratwurst sausage and discard casing.
  2. Sauté the bratwurst sausage in a bit of vegetable oil over medium-high heat.
  3. Remove the sausage once its browned and reserve the oil in the pan.
  4. Add in the diced apple, raisins and chopped walnuts into the same pan and sauté a couple of minutes. Add the butter and cook until apples are softened. Re-add the sausage and Panko crumbs. Stir for about 30 seconds. Add the apple juice. Adjust the juice amount, as needed, so the stuffing mixture is not too thick or not too runny. Add rub or salt & pepper to taste. I used 2 Tbsp of the "HEB house" seasoning.
  5. Refrigerate for an hour before proceeding to the next step - it needs to be cooled for food safety reasons if you don't want to cook the spiral loin immediately.
  6. Fillet/butterfly your pork loin so you end up with a flat piece. Trim off excess ridges and thicknesses. Cover with plastic wrap and pound flat a bit with the smooth side of a mallet. Trim the sides squaring them up.
  7. Lay the refrigerated bratwurst stuffing down leaving 1 inch borders. Roll into a spiral log - making sure to roll up the non-fat cap end first, so that the fat cap is on the outside of the roll. Wrap slices of bacon around pork tucking ends under next wrap as you go. Apply some rub or salt & pepper on the outside and wrap in Saran wrap. Store in refrigerator until ready to cook. I refrigerated overnight.
  8. Heat pit to 250F, transfer cold loin from the fridge into your hot pit. Cook until the pork internal temperature is 140°F. (Note: add 1 tennis sized chunk of apple if using Kingsford briquettes). I smoked in the smoker for 1 hour using pecan chips and temps the same as above.
  9. Remove from pit and loosely tent with foil for 15 minutes to allow it to cool and for juices to re-distribute.
  10. While cooling, prepare glaze. Saute the butter & brown sugar in a pan. Add Karo syrup, apple juice and simmer to reduce to consistency of thin gravy. Pour over loin. If you like, you can set the glaze by returning the loin to the pit for 5 minutes. Slice into rings and serve.

Combine the pan drippings with some extra broth and white wine for an amazing white wine pan sauce. Remove from the heat; add raisins. Remove silver skin and fat from pork loin, then slice into the center and "unroll" it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top.

Above is the way to prepare dinner barbecue spiral stuffed pork loin with bratwurst, apples & walnuts, very easy to make. Do the cooking levels correctly, loosen up and use your heart then your cooking might be scrumptious. There are various recipes that you would be able to try from this web site, please discover what you need. If you happen to like this recipe please share it with your pals. Happy cooking.