Cornbread Stuffed Pork Loin – A Very Merry Grilled Christmas!

Today marks the countdown of the 12 days of Christmas, which makes me wonder, “Where did all the time go?”  It’s time to get busy celebrating this wonderful time of year and having a very merry grilled Christmas!  Instead of a partridge in a pear tree, offer your true love Cornbread Stuffed Pork Loin.  Featuring traditional cornbread stuffing with sage and pine nuts, this slow-grilled pork loin finishes moist and flavorful from the slowly rendered fat.

Begin by preparing the stuffing using sautéed onions and garlic in butter, salt, pepper, cornbread, pine nuts, and sage.  Butterfly boneless pork loin and spread out the stuffing, then roll up the pork loin and secure with kitchen twine.  Sear the pork over direct heat for about two minutes per side and then finish over indirect heat. Use a grill pan underneath the pork loin to catch the drippings to make a flavor-packed gravy.  Finishing golden brown, tender, and moist, this stuffed pork loin can headline any Christmas party menu.  The days are ticking by, so slow down and enjoy what really matters with friends and loved ones, and have a very merry grilled Christmas.

Serves 6

Cornbread Stuffed Pork Loin Ingredients

  • 1 2-pound/475 mL boneless pork loin
  • 4 cups/950 mL crumbled cornbread
  • 1 cup/240 mL chicken broth
  • 1/2 cup/120 mL chopped onion
  • 1/4 cup/60 mL pine nuts (lightly toasted)
  • 1 egg
  • 2 tablespoons/30 mL butter
  • 1 to 2 cloves garlic (minced)
  • 1 tablespoon/15 mL fresh sage (chopped)
  • 2 teaspoons/10 mL salt
  • 1 teaspoon/5 mL black pepper

Cornbread Stuffed Pork Loin Directions

  1. In a skillet, melt butter.
  2. Add onions and garlic and cook until tender.
  3. Add sage and cook for about 30 seconds.
  4. Remove from heat and add 1/2 teaspoon/2.5 mL salt, 1/2 teaspoon/2.5 mL black pepper, cornbread, onion, pine nuts, and egg.
  5. Stir, adding the chicken broth slowly until it becomes spreadable.
  6. The stuffing should look like stuffing. Season with salt and pepper to taste.
  7. Preheat grill and prepare for indirect grilling.
  8. Butterfly or roll cut pork loin. Spread stuffing over the pork loin and roll-up.
  9. Secure with kitchen twine. Season with remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Place pork loin on grill over direct heat. Turn every two minutes until the surface of the pork loin is nice and seared. Move to​ an indirect portion of the grill and continue cooking for about 30 minutes or until the meat reaches an internal temperature of 165 F/74 C. Remove from grill and let rest for 5 to 7 minutes. Remove twine, slice and serve.

Taken from