Grilled Pork Loin Stuffed with Duck Breast
Created by The Smokin' Grill Next Door
Ingredients
- 3 ½ lbs Johnston’s Boneless Pork Loin
- 1 duck breast minced (skin removed)
- 1 ½ tsp dried tarragon
- 2 ½ tsp fennel seeds
- 1 ½ tsp dried Italian seasoning
- 2 Tbsp margarine
- 2 cloves garlic
- 3 white mushrooms minced
- salt, pepper & garlic powder to taste for pork loin chops
- cherry sauce optional
Instructions
- In a warm saucepan, melt the margarine, and add the minced mushrooms, chopped garlic cloves, fennel seeds and sauté over medium heat for 2 minutes. Add duck breast, and continue to sauté mixture until done (approx. 12 – 15 minutes stirring frequently). When done, take off of heat and let cool.
- Cut Johnston’s Boneless Pork Loin into ¾” to 1” chops. Lay chops on the side and cut into the chop to create a pocket. Be careful not to cut through the sides or the back of the pork loin chop.
- Once stuffing is cool to the touch, stuff approximately 1 Tbsp of stuffing in each “pocket” of the pork loin chop (ensure you have enough stuffing for all chops).
- Season both sides of pork chops with salt pepper and garlic powder. Grill on BBQ at 350 F degrees for 10 – 15 minutes (temperature of pork should be 165 Fahrenheit).
- Warm commercially available cherry sauce over low heat to ”soften” sauce.
- Once cooked, place on bed of fried rice and drizzle cherry sauce over pork chops.
