{"id":5169,"date":"2012-12-19T11:05:21","date_gmt":"2012-12-19T18:05:21","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=5169"},"modified":"2015-02-08T11:47:35","modified_gmt":"2015-02-08T18:47:35","slug":"grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/","title":{"rendered":"Grilling Stuffed Pork Loin in a Cedar Plank Tray Video"},"content":{"rendered":"<h2 style=\"text-align: justify;\">Grilling Stuffed Pork Loin in a Cedar Plank Tray Video<\/h2>\n<p style=\"text-align: justify;\">Grilling Stuffed Pork Loin in a Cedar Plank Tray with Vegetables Recipe, just in time for the Holiday!<\/p>\n<p style=\"text-align: justify;\">I\u00a0grill a Stuffed Pork Loin in a Cedar Plank Tray with vegetables.<\/p>\n<p style=\"text-align: justify;\">Originally created for cooking in a Dutch oven, this recipe is equally amazing when grilled and doubly amazing when grilling in a Cedar Plank Tray!<\/p>\n<p style=\"text-align: justify;\"><iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/WNYrPVdcEhg\" width=\"640\" height=\"360\" frameborder=\"0\"><\/iframe><\/p>\n<h6 style=\"text-align: justify;\">(Closed captioning is available on this video)<\/h6>\n<p style=\"text-align: justify;\">Original recipe: <a title=\"apricot cranberry stuffed pork loin recipe\" href=\"http:\/\/www.cooking-outdoors.com\/apricot-cranberry-stuffed-pork-loin.html\" target=\"_blank\">Apricot Cranberry Stuffed Pork Loin Recipe<\/a><\/p>\n<p style=\"text-align: justify;\"><strong>Items used on the show:<\/strong><\/p>\n<p style=\"text-align: justify;\"><a title=\"iGrill 2 Thermometer\" href=\"http:\/\/amzn.to\/1u9zo23\" target=\"_blank\" rel=\"nofollow\">iGrill2 Thermometer<\/a><\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.grillingplanks.biz\/\" target=\"_blank\" rel=\"nofollow\">Cedar Grilling Planks<\/a><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/12\/Grilling-Stuffed-Pork-Loin-in-a-Cedar-Plank-Tray-300x168.jpg\" \/>\n<div class=\"item ERName\">Grilling Stuffed Pork Loin in a Cedar Plank Tray Video<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">American<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Gary House<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">4 pounds pork loin, trimmed<\/li>\n<li class=\"ingredient\">1 1\/2 cup (24 tablespoons) dried apricots, finely chopped<\/li>\n<li class=\"ingredient\">1\/2 cup (8 tablespoons) cranberries, dried and chopped<\/li>\n<li class=\"ingredient\">3 tablespoons honey<\/li>\n<li class=\"ingredient\">1 1\/2 teaspoon groud ginger<\/li>\n<li class=\"ingredient\">2\/3 cup (10.6 tablespoons) fine bread crumbs<\/li>\n<li class=\"ingredient\">2 tablespoons dry parsley<\/li>\n<li class=\"ingredient\">1 tablespoon flour<\/li>\n<li class=\"ingredient\">1 tablespoon parmesan romano cheese, finely grated<\/li>\n<li class=\"ingredient\">1 teaspoon sugar<\/li>\n<li class=\"ingredient\">1\/2 teaspoon salt<\/li>\n<li class=\"ingredient\">1\/2 teaspoon pepper<\/li>\n<li class=\"ingredient\">1\/2 teaspoon dry oregano, crushed<\/li>\n<li class=\"ingredient\">1\/4 teaspoon garlic salt<\/li>\n<li class=\"ingredient\">1\/4 teaspoon onion salt<\/li>\n<li class=\"ingredient\">2 tablespoons shortening<\/li>\n<li class=\"ingredient\"><\/li>\n<li class=\"ingredient\">2 cups (32 tablespoons) apple juice<\/li>\n<li class=\"ingredient\">2 pounds potatoes, roasted<\/li>\n<li class=\"ingredient\">1 pound carrots<\/li>\n<li class=\"ingredient\">3 onions<\/li>\n<li class=\"ingredient\">3 tablespoons olive oil<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Soak the cedar plank tray for a minimum of 1 hour in plain water.<\/li>\n<li class=\"instruction\">Preheat the bbq grill with cedar plank tray to 375\u00b0F.<\/li>\n<li class=\"instruction\">In a large bowl, combine apricots, cranberries, ginger, honey and mix well.<\/li>\n<li class=\"instruction\">In another bowl, combine sugar, salt, pepper, oregano, garlic salt, onion salt, dry parsley, bread crumbs, flour, cheese mixture, shortening and mix well.<\/li>\n<li class=\"instruction\">Slice the loin along the lengthy side and split.<\/li>\n<li class=\"instruction\">Spread the apricot mixture and sprinkle 1\/2 cup of bread mixture over it as shown in the video.<\/li>\n<li class=\"instruction\">Roll and tie with string (as shown in the video).<\/li>\n<li class=\"instruction\">Rub with olive oil and pat with bread crumb mixture all over the outer side.<\/li>\n<li class=\"instruction\">Grease the inner parts of cedar plank tray with shortening and place the stuffed loin over it.<\/li>\n<li class=\"instruction\">Insert the temperature probe of iGrill as shown in the video.<\/li>\n<li class=\"instruction\">Place the cedar plank tray on the rack of the grill and cook for 1 -1\/2 hours at 375\u00b0F, until internal temperature reaches 100\u00b0F.<\/li>\n<li class=\"instruction\">Once the internal temperature reaches 100\u00b0 place the onions, carrot and potatoes.<\/li>\n<li class=\"instruction\">Baste apple juice over the vegetables and meat.<\/li>\n<li class=\"instruction\">Cook until internal temperature reaches 165\u00b0F<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n<p style=\"text-align: justify;\">\n<blockquote>\n<p style=\"text-align: justify;\"><strong>Video Transcript:<\/strong><\/p>\n<p style=\"text-align: justify;\">Presenter:<br \/>\nAre you getting just a little bit tired of turkey and ham for the holidays?<br \/>\nThen, maybe you need to try apricot, cranberry stuffed pork loin in a cedar tray on the Cooking Everything Outdoors show.<br \/>\nAnnouncer:<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nPresenter:<br \/>\nBefore we start going through the recipe for our apricot, cranberry pork loin, I wanted to go over some of the toys.<br \/>\nI\u2019m kind of tech-ing up this time on you and I thought it\u2019d be interesting just to review these real quick.<br \/>\nBut, first off, I\u2019m using the Bull 4 burner stainless steel grill from Bull Barbecue.<br \/>\nI\u2019m also going to be using, for the first time, the iGrill and this is a wireless thermometer that works with iPhones, iTouches, iPads, and Android, Android smartphones also.<br \/>\nAnd then I\u2019ll be using an iPad to monitor the temperature of the cook.<br \/>\nNow, here\u2019s the coolest thing.<br \/>\nNot that these aren\u2019t cool but look what I\u2019m going to use to cook the pork loin in, cedar boat.<br \/>\nIt\u2019s actually a cedar tray.<br \/>\nThey call them boats.<br \/>\nIt\u2019s something I put together real quick by cutting up 3 cedar planks.<br \/>\nOf course, you could use apple or orange or peach or pecan or whatever you want to use.<br \/>\nI just happened to have some cedar around and that\u2019s what we\u2019re going to cook this bad boy in.<br \/>\nLet\u2019s talk about our ingredients real quick.<br \/>\nFirst off, I have a 4 pound-ish pork loin that I have very simply trimmed up and cut so that it rolls out flat, like so.<br \/>\nWe\u2019re going to be stuffing the inside of that.<br \/>\nFor our stuffing, we\u2019re looking at about 1 1\/2 cups of diced dried apricots.<br \/>\n3 tablespoons of honey.<br \/>\nWe have 1 1\/2 teaspoons of ground ginger.<br \/>\nLet\u2019s see, breadcrumbs I have 2\/3 of a cup of fine breadcrumbs.<br \/>\n2 tablespoons of dried parsley.<br \/>\n1 tablespoon of flour.<br \/>\n1 tablespoon of Parmesan.<br \/>\nThis is actually a Parmesan Romano mix.<br \/>\nA teaspoon of sugar.<br \/>\nAnd a combination here that is 1\/2 a teaspoon of salt and pepper, a 1\/2 a teaspoon of dried oregano, and a 1\/4 teaspoon of garlic salt and a 1\/4 teaspoon of onion salt.<br \/>\nAnd that\u2019s just a mixture because I was running out of dishes.<br \/>\nAbout 2 tablespoons of shortening.<br \/>\nI have maybe 2 cups of apple juice and here is a combination of sweet yellow onions, carrots that I\u2019ve peeled and chunked up and some really nice red potatoes.<br \/>\nAnd all of this is going in that cedar plank tray.<br \/>\nSo, first things first, once you\u2019ve gotten all of your ingredients prepped and ready to go, you need to start preparing your cedar tray.<br \/>\nNow, you want to soak this for at least an hour in just water.<br \/>\nI wouldn\u2019t recommend doing anything sugary because it\u2019s going to be a real long cook and this is really going to burn up and dry out, you know, significantly.<br \/>\nSo the longer you soak it, the better.<br \/>\nBut you don\u2019t need any flavoring.<br \/>\nLike water, excuse me, like beer or wine or anything like that, just plain water.<br \/>\nSo we want to sterilize or sanitize this and we\u2019ll do that by putting it inside the grill upside down.<br \/>\nAnd we\u2019re going to do that for just a few minutes.<br \/>\nAnd it\u2019ll start popping and crackling and that\u2019s when we know it\u2019ll be ready to cook with.<br \/>\nSo let\u2019s prepare our apricot, cranberry mixture.<br \/>\nAnd you can hear the cedar starting to crackle so I got to keep an eye on that.<br \/>\nWe\u2019ll take our 1 1\/2 cups of apricots that have been diced up, about 1\/4 inch, our cranberries, our ginger which is going to give it just a slight bit of heat, if you will, interesting flavor it will add, and then 3 tablespoons of honey.<br \/>\nJust give this a good mix.<br \/>\nPretty sticky, pretty gooey, but going to pack a lot of flavor.<br \/>\nOkay.<br \/>\nYou can hear the cedar tray snapping and crackling.<br \/>\nThat pretty much means that it\u2019s ready to go.<br \/>\nNow, I want to do a quick reminder.<br \/>\nWhen anytime that you\u2019re working with wood inside a barbecue or next to a flame or anything else, you need to have 2 important things: a squirt bottle full of water and a fire extinguisher.<br \/>\nOkay, you can\u2019t walk away from this.<br \/>\nYou can\u2019t leave it unprotected.<br \/>\nSo, safety first.<br \/>\nLet\u2019s get our cedar tray out.<br \/>\nIt\u2019s going to be hot, so be prepared.<br \/>\nAnd there we go.<br \/>\nThat\u2019s what we\u2019re looking at.<br \/>\nIt\u2019s heated up.<br \/>\nIt\u2019s basically sterilized itself inside from the heat.<br \/>\nYou\u2019d think maybe a wood plank would be sterile but it really isn\u2019t and it\u2019s been around the block.<br \/>\nSounds like a fireworks.<br \/>\nGoing to let this cool down before we start putting any food in it.<br \/>\nLet\u2019s make our crumb topping, if you will.<br \/>\nWe have our sugar, our salt, pepper, oregano, parsley, no just oregano, garlic salt, onion salt mixture, our dried parsley, our breadcrumbs, flour, Parmesan Romano cheese.<br \/>\nWe\u2019ll get that mixed real fast.<br \/>\nOnce that\u2019s blended fairly well, we\u2019re going to take our shortening and we\u2019re going to cut that in.<br \/>\nAnd that\u2019s always easier said than done.<br \/>\nWe\u2019ll work at that and I\u2019ll show you what it looks like in a second.<br \/>\nTime to prepare our pork loin and here it is just laid out.<br \/>\nAnd it\u2019s probably, in most places, a 1\/2 inch thick, maybe 3\/4 in some but it\u2019s fairly uniform.<br \/>\nYou try to cut it as best you can.<br \/>\nWe\u2019re going to take our apricot, cranberry, ginger, honey mixture and we\u2019re going to put that inside.<br \/>\nNow, this sweet gooey mixture, once you get it spread out, is going to add a tremendous amount of flavor to this.<br \/>\nAnd I\u2019ll tell you that this recipe, when I first did it back in 2009 and the end of 2012, was a Dutch oven recipe and it actually came from a couple of ladies who had entered into the World Championship Dutch Cook-Offs over in Sandy, Utah and of course I grabbed this recipe and I cooked it in a Dutch oven and posted it on the website, long, long time ago.<br \/>\nAnd it was so good that it\u2019s absolutely perfect for the holidays like we\u2019re doing here just before Christmas.<br \/>\nMakes a fantastic presentation.<br \/>\nYou know, you\u2019re getting tired of turkey, you\u2019re getting tired of that ham, this baby, this is the way to go.<br \/>\nSo we\u2019ve got our mixture spread out fairly evenly.<br \/>\nAnd now I want to take about a 1\/2 a cup of the crumb mixture and I\u2019m just going to sprinkle it in there just to accent the top crust that we\u2019re going to do and not much more than that.<br \/>\nSo let\u2019s roll and tie this up.<br \/>\nAnd very carefully you\u2019re just going to take with your hands and roll it back up.<br \/>\nAnd you\u2019re looking at a log.<br \/>\nIf you\u2019ve ever made cinnamon rolls before or cinnamon bread or toast or anything, that\u2019s exactly what we\u2019re doing here.<br \/>\nI like to put the seam side down, give it a little bit more of a presentation.<br \/>\nAnd now, we\u2019re going to try to tie this up.<br \/>\nThere\u2019s certainly a couple different ways you can do this.<br \/>\nWith a traditional butcher\u2019s knot, if you will, it looks pretty fancy.<br \/>\nFor those of you that are not skilled in that and I certainly am not very skilled in it myself, you can do just a bunch of knots like this.<br \/>\nAnd I find it, looping it 3 times around, 1, 2, 3 helps hold that in place.<br \/>\nAnd let\u2019s cinch it up like that.<br \/>\nNow, as I do it, I\u2019ll take and I\u2019ll just loop it and bring that under and cinch until I get it in place and it looks like that.<br \/>\nAgain, loop it again.<br \/>\nAnd this one\u2019s fairly long roast, so it might take 4 of these.<br \/>\nYours might just take 3.<br \/>\nAnd I\u2019m going to get 1 more on the end here to tie it off.<br \/>\nAnd that\u2019s that.<br \/>\nOur beautiful sunshine\u2019s coming out.<br \/>\nGot to love this.<br \/>\nOkay, so we have our pork loin roast stuffed with apricot, cranberry mixture.<br \/>\nNow, we\u2019re going to put the bread coating over the top.<br \/>\nI like to add just a little bit of olive oil to the top of mine and I\u2019ll just rub that on there.<br \/>\nThat helps the breadcrumbs stick a little bit.<br \/>\nNow, it has been cut in with shortening and that\u2019s going to add some moisture to the roast itself and that will help.<br \/>\nSo let\u2019s add our breadcrumb topping onto this now.<br \/>\nAnd I just really want to get most of it on the top is what I\u2019m looking for but we also want to try to get it on the sides as much as possible as well because this is going to make just a wonderful crust and add some pretty dynamic flavor, I would say.<br \/>\nSo, as best we can, let\u2019s get that patted on there.<br \/>\nAnd it\u2019ll look as pretty as possible.<br \/>\nSo, here we have our sterilized cedar tray and I want to add some Crisco to the bottom of this to help seal it a little bit and also to keep the roast from sticking.<br \/>\nAnd don\u2019t be real shy, at this point, I like to get in the cracks as well and not that it\u2019s going to seal up those cracks but it will slow any liquids from coming out as we cook this.<br \/>\nNow, I\u2019ve done a lot of things in these little trays.<br \/>\nI\u2019ve yet to make soup because I just don\u2019t think that it\u2019s going to quite work.<br \/>\nSo we will lose some liquids but as those juices coagulate in these corners, in these grooves, it will act to seal this up, in case you were wondering in any way.<br \/>\nAnd kind of just find the gaps that are the biggest and try to fill those up real quick.<br \/>\nAnd that slows that process down.<br \/>\nSo, pork loin roast, pork loin roast in.<br \/>\nVery gently lift this up.<br \/>\nSet that in our tray like that.<br \/>\nTake the additional breadcrumbs and work those in.<br \/>\nNow, before we start cooking this, I\u2019m going to set up my wireless thermometer from iGrill so we can watch this baby cook.<br \/>\nOkay, so, I have set up my iGrill and it\u2019s really bright.<br \/>\nYou will not be able to see it on the camera but I can see it just fine.<br \/>\nAnd I have paired it up with my iPad.<br \/>\nYou can also use your phone if you have an Android or an iPhone or an iPod Touch.<br \/>\nAnd then you can walk away and go do what you got to do.<br \/>\nThis is probably going to sit in the barbecue for at least an hour and I\u2019m going to hang out out here because I\u2019m going to keep an eye on it.<br \/>\nBut I\u2019ll be able to monitor it from the comfort of my chair with my beer and do some other things while this is cooking.<br \/>\nSo it\u2019s really cool.<br \/>\nIt\u2019s set up on my iPad.<br \/>\nCurrently, the internal temperature of this is 60 degrees.<br \/>\nI\u2019ve run my probe into the center and now I\u2019m going to move this over and place it in the center of my grill.<br \/>\nNow, my barbecue is at 400 degrees and I\u2019m going to try to keep it around that range or just a little bit under that for probably 40 minutes or so.<br \/>\nAnd then I\u2019m going to try to cram as many potatoes and onions in around this that I possibly can.<br \/>\nAnd then I\u2019m going to baste it with that apple juice.<br \/>\nCan you feel this?<br \/>\nHope so.<br \/>\nI\u2019m going to get this on the grill and I\u2019ll show you in a minute.<br \/>\nSo here you can see the cedar tray is in the center of the grill.<br \/>\nI\u2019ve got the 2 outside burners on right now.<br \/>\nThey\u2019re set at about medium.<br \/>\nMy iGrill wireless thermometer is sitting off to the side right there so I\u2019ll be able to monitor the temperature.<br \/>\nAnd as it increases, and we\u2019re going to maybe cook this probably do about 100 degrees and then I\u2019m going to add the potatoes and the carrots and onions in there so that they\u2019ll all cook together.<br \/>\nAnd we\u2019re going to get this up to about 145 degrees internal temperature.<br \/>\nAnd then we can say we\u2019ve got a meal.<br \/>\nGarbage trucks are driving me crazy.<br \/>\nI\u2019m going to shut down for a few minutes and let this cook.<br \/>\nSo my iGrill wireless thermometer started beeping telling me I\u2019m at about 95 degrees.<br \/>\nSo I\u2019m at the point where I want to start filling this tray up with my onions and carrots and red potatoes.<br \/>\nProbably have more vegetables they\u2019re going to fit in here but really just want to pack it in there and get a good assortment all the way around this.<br \/>\nThis roast is going to continue to shrink up in size but you see we can certainly pack a significant amount of food in there.<br \/>\nDon\u2019t be shy about getting that in there because we want some of the savoriness that is going to develop and make our dinner yum.<br \/>\nJust pack it in there like that.<br \/>\nAnd the vegetables are going to compress down a little bit.<br \/>\nDon\u2019t be shy, load it up.<br \/>\nAnother carrot in there, I got a few potatoes.<br \/>\nIt\u2019s hot.<br \/>\nNow, this is where we\u2019re going to start basting, mopping, if you will.<br \/>\nYou can spoon it on or use a spatula but we\u2019re just going to continue to add this in here.<br \/>\nWatch out for flare ups.<br \/>\nWe\u2019re going to get some as this apple sauce drips through the box that we\u2019ve made, the tray.<br \/>\nBut we want to dry roast these.<br \/>\nJust give it some moisture.<br \/>\nKeep an eye on that temperature.<br \/>\nLet those bad boys cook for a while.<br \/>\nWe\u2019re going to be eating really good.<br \/>\nSo we\u2019re into this a little over an hour right now and since it hit about 95 degrees and I put the vegetables in about every 10 minutes I\u2019m basting it.<br \/>\nAnd really all I\u2019m doing is taking my apple juice and just dabbing it on the vegetables and getting a nice dribble across everything to just to kind of keep the moisture in there.<br \/>\nGet some of that on that roast.<br \/>\nAdd some additional flavor profiles to that because we\u2019re dry roasting our vegetables.<br \/>\nAnd that\u2019s really about it.<br \/>\nWatch for flare ups.<br \/>\nGot to be careful with that.<br \/>\nOther than that, just keep cooking away.<br \/>\nI\u2019m looking for that 145 degree Fahrenheit, I\u2019m not far away.<br \/>\nOkay, we\u2019re done.<br \/>\nAt about the hour and 40 mark I\u2019m at 145 degrees according to my iGrill wireless thermometer.<br \/>\nYou got to see this.<br \/>\nThat is a beautiful thing.<br \/>\nLet\u2019s get out temperature probe out of there.<br \/>\nAnd take a look at that.<br \/>\nThat there is apricot, cranberry stuffed pork loin and roasted vegetables in a cedar plank tray, seriously.<br \/>\nDoes that look fantastic or what?<br \/>\nThe smell is just absolutely out of this world right now.<br \/>\nAnd how simple was that?<br \/>\nYou know, basically we\u2019ve got our ingredients together.<br \/>\nWe cut our pork loin roast, stuffed it, tied it, put it in a tray that we built out of just a few pieces of cedar plank.<br \/>\nAnd we are having a fantastic, fantastic dinner tonight.<br \/>\nGet that string off of there, kind of helps.<br \/>\nA little bit of the crust.<br \/>\nHmm, wow, juicy.<br \/>\nReally, really juicy.<br \/>\nAnd you can really get a good taste, when you get in there with apricot and cranberry, you really get some really nice sweetness on that crust of the pork loin.<br \/>\nYou can pick up some of that ginger.<br \/>\nSo, hmm, that\u2019s really good even the string.<br \/>\nGive it a try, this is delicious.<br \/>\nBefore we go, I just want to take a second to thank my sponsors Camp Chef at www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.<br \/>\nWithout you two, none of this would be possible.<br \/>\nI also want to thank some of the generous donations we\u2019ve received to make this show possible, iGrill with the iGrill wireless device, the Grilling Plank Superstore with Nature\u2019s Choice Cedar Planks.<br \/>\nThat\u2019s it.<br \/>\nThis is Gary House.<br \/>\nI\u2019m out of here.<br \/>\nCome visit me on Facebook, on Twitter, on iTunes, on Pinterest, www.Cooking-Outdoors.com.<br \/>\nHey, we\u2019ll see you next time.<br \/>\nHave a happy, happy holiday.<\/p>\n<p style=\"text-align: justify;\">\n<\/blockquote>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11777\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/12\/Grilling-Stuffed-Pork-Loin-in-a-Cedar-Plank-Tray-300x168.jpg\" alt=\"Grilling Stuffed Pork Loin in a Cedar Plank Tray\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/12\/Grilling-Stuffed-Pork-Loin-in-a-Cedar-Plank-Tray-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/12\/Grilling-Stuffed-Pork-Loin-in-a-Cedar-Plank-Tray.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grilling Stuffed Pork Loin in a Cedar Plank Tray Video Grilling Stuffed Pork Loin in a Cedar Plank Tray with Vegetables Recipe, just in time for the Holiday! I\u00a0grill a Stuffed Pork Loin in a Cedar Plank Tray with vegetables. Originally created for cooking in a Dutch oven, this recipe is equally amazing when grilled [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11777,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25,1290,299],"tags":[95,848,832,1123,1142,36,7,516,2790,45,4168,1770,26,1755,798,2685,2692,4163,1796,5371,4167,3640,4166,1996,4165,4164,4169,2791,2010,2792],"class_list":["post-5169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grilling-recipes-tips-and-techniques","category-plank-cooking-recipes-tips-and-techniques","category-pork-recipes-tips-and-techniques","tag-food","tag-how-to-grill","tag-pork-loin","tag-cedar-plank","tag-cedar-plank-grilling","tag-cooking","tag-cooking-outdoors","tag-gary-house","tag-griling-video","tag-grill","tag-grilled-pork-loin-recipe","tag-grilled-pork-loin-recipes","tag-grilling","tag-grilling-recipes","tag-how-to","tag-igrill","tag-igrill-thermometer","tag-loin-of-pork","tag-outdoor-cooking","tag-pork-recipes-tips-and-techniques","tag-pork-loin-recipes","tag-pork-recipe","tag-pork-recipes","tag-pork-tenderloin","tag-recipes-for-pork","tag-recipes-pork","tag-stuffed-pork-loin-recipes","tag-stuffed-pork-loin-video","tag-stuffed-pork-tenderloin","tag-stuffed-prok-loin-recipe","course-main","cuisine-american"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Grilling Stuffed Pork Loin in a Cedar Plank Tray Video<\/title>\n<meta name=\"description\" content=\"Grill Stuffed Pork Loin in a Cedar Plank with vegetables. 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Originally created for cooking in a Dutch oven, it is equally amazing when grilled\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/\" \/>\n<meta property=\"og:site_name\" content=\"Cooking Outdoors\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CookingEverythingOutdoors\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/CookingEverythingOutdoors\" \/>\n<meta property=\"article:published_time\" content=\"2012-12-19T18:05:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-02-08T18:47:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/12\/Grilling-Stuffed-Pork-Loin-in-a-Cedar-Plank-Tray.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"450\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gary House\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@cookingoutdoors\" \/>\n<meta name=\"twitter:site\" content=\"@cookingoutdoors\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gary House\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"16 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/\"},\"author\":{\"name\":\"Gary House\",\"@id\":\"https:\/\/cooking-outdoors.com\/#\/schema\/person\/6133290ab430e99ae3b988be50a4bb14\"},\"headline\":\"Grilling Stuffed Pork Loin in a Cedar Plank Tray Video\",\"datePublished\":\"2012-12-19T18:05:21+00:00\",\"dateModified\":\"2015-02-08T18:47:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/\"},\"wordCount\":3256,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/cooking-outdoors.com\/#\/schema\/person\/6133290ab430e99ae3b988be50a4bb14\"},\"image\":{\"@id\":\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/12\/Grilling-Stuffed-Pork-Loin-in-a-Cedar-Plank-Tray.jpg\",\"keywords\":[\"\\\"Food\",\"\\\"how to grill\\\"\",\"\\\"pork loin\\\"\",\"cedar plank\",\"cedar plank grilling\",\"cooking\",\"cooking outdoors\",\"Gary House\",\"griling video\",\"grill\",\"grilled pork loin recipe\",\"grilled pork loin recipes\",\"grilling\",\"grilling recipes\",\"how-to\",\"igrill\",\"igrill thermometer\",\"loin of pork\",\"outdoor cooking\",\"Pork\",\"pork loin recipes\",\"pork recipe\",\"pork recipes\",\"pork tenderloin\",\"recipes for pork\",\"recipes pork\",\"stuffed pork loin recipes\",\"stuffed pork loin video\",\"stuffed pork tenderloin\",\"stuffed prok loin recipe\"],\"articleSection\":[\"Grilling\",\"Plank Cooking\",\"Pork\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/\",\"url\":\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/\",\"name\":\"Grilling Stuffed Pork Loin in a Cedar Plank Tray Video\",\"isPartOf\":{\"@id\":\"https:\/\/cooking-outdoors.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/cooking-outdoors.com\/grilling-stuffed-pork-loin-in-a-cedar-plank-tray-video\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/12\/Grilling-Stuffed-Pork-Loin-in-a-Cedar-Plank-Tray.jpg\",\"datePublished\":\"2012-12-19T18:05:21+00:00\",\"dateModified\":\"2015-02-08T18:47:35+00:00\",\"description\":\"Grill Stuffed Pork Loin in a Cedar Plank with vegetables. 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Last Tips, Tricks, and Techniques video, I showed you how to \"How to Roll Cut\". 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Typically recipes that accompany samples have not always been the best, either too complicated or unexciting for my personal taste but this was\u2026","rel":"","context":"In &quot;Grilling&quot;","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Mesquite Country Jalape\u00f1o Dip Stuffed Pork Loin","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/06\/IMG_2521-640x480.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/06\/IMG_2521-640x480.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/06\/IMG_2521-640x480.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":6000,"url":"https:\/\/cooking-outdoors.com\/cedar-plank-grilled-gorgonzola-stuffed-chicken\/","url_meta":{"origin":5169,"position":2},"title":"Cedar Plank Grilled Gorgonzola Stuffed Chicken","author":"Gary House","date":"June 14, 2013","format":false,"excerpt":"Cedar Plank Grilled Gorgonzola Stuffed Chicken The Third in a series of three plank cooking recipes, Cedar Plank Grilled Gorgonzola Chicken! Flattened chicken stuffed with spinach, roasted red peppers, bacon and Gorgonzola cheese rolled and cooked to perfection all on a cedar plank. http:\/\/youtu.be\/aAoWdSyH7vY Recipe adapted from \"The Plank Grilling\u2026","rel":"","context":"In &quot;Cooking outdoors&quot;","block_context":{"text":"Cooking outdoors","link":"https:\/\/cooking-outdoors.com\/category\/outdoor-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Cedar Plank Grilled Gorgonzola Stuffed Chicken","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/IMG_6372-1024x682.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":5440,"url":"https:\/\/cooking-outdoors.com\/grilled-blackberry-glazed-pork-tenderloin\/","url_meta":{"origin":5169,"position":3},"title":"Grilled Blackberry Glazed Pork Tenderloin","author":"Gary House","date":"February 26, 2013","format":false,"excerpt":"Grilled Blackberry Glazed Pork Tenderloin Most of the time I pass the Pork Tenderloin by at the store, you know the pre-seasoned and marinated versions that just seam to sit on the shelf for several days percolating in their bag. I have tried them (much to my disappointment), they just\u2026","rel":"","context":"In &quot;Grilling&quot;","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Blackberry Glazed Pork Tenderloin","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/02\/capture_171.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/02\/capture_171.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/02\/capture_171.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":23059,"url":"https:\/\/cooking-outdoors.com\/how-to-roll-cut-pork-tenderloin\/","url_meta":{"origin":5169,"position":4},"title":"How to Roll-Cut a Pork Tenderloin | Knife Skills","author":"Gary House","date":"October 19, 2016","format":false,"excerpt":"Learning how to Roll-Cut gives you the skill to turn larger cuts of meat into more flexible flat pieces used to fill with delicious ingredients. Pork loin and pork tenderloin are two good examples of meat that are perfect for cutting in such a way that it lays flat. Other\u2026","rel":"","context":"In &quot;How-to Cook Outdoors Tips&quot;","block_context":{"text":"How-to Cook Outdoors Tips","link":"https:\/\/cooking-outdoors.com\/category\/how-to-cook-outdoors-tips\/"},"img":{"alt_text":"How to Roll-Cut a Pork Tenderloin | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/How-to-Roll-Cut-a-Pork-Tenderloin.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/How-to-Roll-Cut-a-Pork-Tenderloin.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/How-to-Roll-Cut-a-Pork-Tenderloin.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/How-to-Roll-Cut-a-Pork-Tenderloin.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/How-to-Roll-Cut-a-Pork-Tenderloin.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/How-to-Roll-Cut-a-Pork-Tenderloin.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":4840,"url":"https:\/\/cooking-outdoors.com\/grilled-cedar-plank-stuffed-salmon-recipe\/","url_meta":{"origin":5169,"position":5},"title":"Grilled Cedar Plank Stuffed Salmon Recipe","author":"Gary House","date":"October 27, 2012","format":false,"excerpt":"Grilled Cedar Plank Stuffed Salmon Recipe Salmon on the grill is a grilling experience I anticipate with eagerness and curiosity. My curiosity, fueled by all of the amazing grilling techniques that are available to grill Salmon, runs wild with the thought of how I am going to prepare one of\u2026","rel":"","context":"In &quot;Fish to Shellfish&quot;","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Cedar Plank Stuffed Salmon Recipe","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/IMG_3892-640x480.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/IMG_3892-640x480.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/IMG_3892-640x480.jpg?resize=525%2C300 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/5169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=5169"}],"version-history":[{"count":4,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/5169\/revisions"}],"predecessor-version":[{"id":11779,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/5169\/revisions\/11779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/11777"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=5169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=5169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=5169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}