(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK LOIN RECIPES>>>>> >  East Meets West Pork Loin



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


The Kansas City Barbeque Society Cookbook
by Ardie A. Davis, PhB; Chef Paul Kirk, PhB; Carolyn Wells, PhB

Danielle Dimovski: Diva Q, takes barbeque to new heights with this recipe. The Asian marinade flavors complement the classic American sage-corn bread stuffing flavors.
Serves 6 to 8


    • 1/2 cup red wine
    • 1/4 cup red wine vinegar
    • 1/4 cup ketchup
    • 1/4 cup hoisin sauce
    • 2 tablespoons soy sauce
    • 3 cloves garlic, minced
    • 1/2 cup packed brown sugar
    • 1 teaspoon Chinese five-spice powder
    • 1 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper

    Pork Loin
    • 1 (3-pound) boneless pork loin

    • 2 tablespoons butter
    • 1 onion, finely minced
    • Handful of chives, minced
    • 1 teaspoon rubbed sage
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 cups crumbled corn bread
    • 1 egg
    • 2 tablespoons to 1/3 cup chicken stock


Whisk together all the marinade ingredients. Place the meat in a large bowl, cover with the marinade, cover the bowl, and let the pork rest in the refrigerator overnight.

To make the stuffing, melt the butter in a large saute pan over medium heat and add the onion Saute until translucent, 2 to 3 minutes. Add the chives, sage, salt, and pepper. Mix in the corn bread, egg, and enough chicken stock to make the stuffing easy to spread. Stuff the meat with the stuffing.

Prepare your smoker to cook at 230° to 250°F and smoke until the internal temperature registers 155°F on a meat thermometer, 1 to 1½ hours. Remove the meat from the smoker, loosely tent it with aluminum foil, and allow it to rest for 15 to 25 minutes before carving and serving.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages