Pork on the Grill

Season 9, Ep. 18


We’re big advocates of brining, but we’re also fond of time-saving techniques. When we set out to achieve a tender, grilled, stuffed pork loin without the added time of soaking the meat, the secret turns out to be in the stuffing. By creating a stuffing that works from the inside out, we keep our pork loin moist and skip the traditional brine. And we find a way to turn no-fuss baby spinach leaves into a welcome side dish that’s neither watery nor bland.

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