Patrick and Gina Neely stuff a pork loin loin with a mixture of corn bread and bacon, pinching holes with toothpicks to they didn’t disperse while grilling meat несколько мand нут from each side. 
Time: 1 hour. 50 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural pork cutlets of loin on the bone (thickness 5 see), make an incision to the bone
- 2 sliced bacon
- 2 finely chopped celery stalks
- 1 finely chopped small onion
- 2 minced cloves of garlic
- 1/2 tbsp. coarse salt
- 3 tbsp. l Sahara
- 1 tbsp. l light brown sugar
- 2 l water
- 1 tbsp. l chopped fresh rosemary leaves
- 1 tbsp. l chopped fresh sage leaves
- 2 tbsp. l chopped fresh parsley leaves
- 2.5 tbsp. corn bread crumbs
- 1/4 Art. dried cranberries
- 1/2 tbsp. chicken broth
- Salt and freshly ground black pepper
Recipes with similar ingredients: pork, breadcrumbs, onions onions, garlic, celery, rosemary, sage, parsley, cranberries dried, brown sugar, bacon
Recipe preparation:
- In 2 liters. cold water stir salt and sugar. Put the pork loin and cover. Refrigerate for 1 hour. Remove the meat. from brine and dry well.
- In a large pan with a thick bottom, start frying the bacon. Add celery, onions and garlic and sauté until cooked. golden crust bacon. Add rosemary, sage and parsley after 8-10 minutes after the start of frying the bacon. Fry until transparency. Salt and pepper.
- In a large bowl, mix the crumbs of dried corn bread cranberries and chicken stock. Add to the finished vegetable mixture. Good mix.
- Preheat the grill to a moderate heat. pepper the pork loin. Stuff each piece of meat 1/2 tbsp. toppings. Fasten the holes with toothpicks. Grill the loin within 5-7 minutes с каждой стороны. The internal temperature should to be 62 ° C. Let the meat “rest” for 5 minutes. иserve.
