Pineapple Cornbread Stuffed Pork
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Patti had a lot of fun with this recipe. She got some boneless pork sirloin roasts and made an easy cornbread stuffing with crushed pineapple and chopped maple bacon. But, the fun part came because Lodge Cast Iron sent us their Mini Cake Pan. Because there was plenty of leftover stuffing she used the Lodge mini cake pan to make what Ken called “stuffin’ muffins”. They turned out like little round cakes. If you don’t have yours yet any muffin tin will work. Just put the pan on the grill lightly greased with cooking spray for the last half hour to reheat and brown them. I’ll tell you they were good…
Pineapple Cornbread Stuffed Pork
Prep Time: 15 minutes
Cook Time: Smoke 30 minutes @ 225 degrees (107c), 45 minutes @ 375 degrees (190c)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjack Maple
Ingredients: Pineapple Cornbread Stuffed Pork
- 2 pork sirloin roasts, one was 3lbs. and one was 1 ¾ lbs. Patti called them his & hers.
- 2 teaspoons butter
- 1 cup sweet onion, chopped
- 1 cup celery, chopped
- 1 cup crushed pineapple, reserving juice
- 2 teaspoons fresh minced garlic
- 1 teaspoon Country Bob’s Seasoning Salt
- 2 teaspoons fresh black pepper
- 2 cups maple bacon, cooked crisp and chopped
- 1 cup reserved pineapple juice
- 1 ½ cups chicken stock
- 1 box cornbread cubes (we used Mrs. Cubbison’s)
- 6 slices maple bacon
Patti’s Stuffing
Directions: Pineapple Cornbread Stuffed Pork
In large saucepot in melted butter, sauté celery, onion and garlic until semi-soft. Add pineapple and simmer until liquid is absorbed. Stir in juice and broth, add seasonings and bring to a boil. Turn off heat add stuffing cubes and chopped bacon. Cover and set aside for 5 minutes.
Make a deep pocket in sirloin roasts, stuff full of stuffing mixture with large spoon. Wrap bacon slices around stuffed sirloin roasts securing bacon with toothpicks.
Pineapple Cornbread Stuffed Pork
Cooking Directions: Louisiana Wood Pellet Grill
Pork Sirloin Roasts
Cut Pocket for Stuffing
Fill Pockets with your Stuffing
Stuffed and Wrapped, Ready for the Louisiana Wood Pellet Grill/Smoker
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is an awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place your sirloins directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 225 degrees (107c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the (Temperature Control) up to 350 degrees (174c) for 45 minutes or until you reach an internal temperature of 165 degrees (74c) by U.S.D.A. recommendations. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
On The Louisiana Wood Pellet Grill/Smoker
Pineapple Cornbread Stuffed Pork
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Pizza Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.
We did 45 minutes @ 375 degrees (190c).
Pineapple Cornbread Stuffed Pork
Time to Pull It, Check out the Grill Grates
Let’s Eat
Pineapple Cornbread Stuffed Pork
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it…
Live your Passion,
Ken & Patti
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grill Grates
http://www.grillgrate.com/
Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
