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Steven Raichlen's Barbecue Bible

Charcuterie Stuffed Pork Loin

Pork loin is ideal for the grill and the smoker because the outside of the loin becomes crispy, the inside is juicy, and there is the added bonus of wood smoke. There are so many creative ways to prepare a pork loin. The flavors and seasonings are only limited by your imagination and access to ingredients. But, you might feel like a painter staring at a blank canvas due to all the possibilities for pork loin.

You’ve all heard Steven say how your food is raised is just as important as how you cook it. D’Artagnan Foods sent me one of their Berkshire 6-pound pork loins. It was huge! Berkshire pork, also known as Kurobuta, is from hogs raised on pastureland without antibiotics, added hormones, or growth stimulants. It's world’s apart from grocery store pork aka “the other white meat.” Berkshire has more abundant marbling and is deep pink to red in color. D’Artagnan also sent me smoked duck breast, Bayonne ham, and smoked sausage to help me create the “charcuterie” pork loin.


Cajun Matambre (“Hunger Killer”) Recipe

Cajun Matambre: A recipe from Steven Raichlen's Project Fire, Episode 402: Rolled, Stuffed, and Grilled.
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