Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, barbecue spiral stuffed pork loin with bratwurst, apples & walnuts. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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 current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have barbecue spiral stuffed pork loin with bratwurst, apples & walnuts using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts:
- Prepare Stuffing
- Make ready 1 tsp vegetable oil
- Make ready 1/2 lb fresh bratwurst sausage
- Make ready 1 granny smith apple; peeled, cored & diced
- Get 1/4 cup raisins
- Prepare 1/4 cup walnuts, chopped
- Get 1 tbsp butter
- Prepare 3/4 cup plain Panko bread crumbs
- Prepare 1/4 cup apple juice
- Get 1 favorite rub (or salt & pepper to taste)
- Prepare Glaze
- Prepare 1 stick butter
- Prepare 1/2 cup packed brown sugar
- Make ready 2 tbsp Karo Light Corn Syrup
- Take 1/4 cup apple juice
- Take wrap
- Take 8 slice thin slice bacon
Stuff that ordinary Pork Tenderloin with sausage next time to make it moist and full of flavor. And this recipe is real easy to do with these simple tips shown here by the BBQ Pit Boys. For this Sausage Stuffed Pork Tenderloin recipe you need the following ingredients. Pork Tenderloin Pre-cooked breakfast sausages You know what we love about stuffed pork loin?
Steps to make Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts:
- Remove the casings from the fresh bratwurst sausage and discard casing.
- Sauté the bratwurst sausage in a bit of vegetable oil over medium-high heat.
- Remove the sausage once its browned and reserve the oil in the pan.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from pit and loosely tent with foil for 15 minutes to allow it to cool and for juices to re-distribute.
- 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.
Now, while this particular stuffed loin may seem best suited for cooler weather, I promise no one will be disappointed to eat an apple and sausage stuffed pork loin anytime of the year! Lift the pork, apples and onions onto a serving platter and cover loosely with foil to keep warm. Lightly spray a shallow baking pan with nonstick cooking spray. In a small saucepan, combine the chopped apple, apple cider, raisins, brown sugar, mustard and. Earlier in the week, I had made one into a terrific spiral stuffed loin and then I had a brainwave to cure the second one as the "ham' for Easter.
So that is going to wrap this up with this exceptional food barbecue spiral stuffed pork loin with bratwurst, apples & walnuts recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
