Marijuana Recipes: Smoked Apple Glazed Pork Roast with Walnut Cannabis Stuffing by Chef Scott Durrah
For this feast-like main dish, Scott Durrah mixes a half cup of chopped cannabis fan leaves into stuffing made from walnuts, apples, and raisins. Fan leaves, which are all too often thrown away or composted at harvest, have a stronger, spicier taste than cannabis flowers. They give Scott’s stuffing an earthy undertone that infuses his pork loin as it slow roasts in cannabis butter. (If you don’t have access to fan leaves, you can leave them out or use a green of your choosing; it won’t destroy the dish.) Scott rubs the entire loin with cannabis butter and includes it in the stuffing, adding up to a full cup of butter. The fan leaves add very little THC, so this entrée is just right for eight experienced eaters. People who want more buzz can eat more stuffing; people who don’t can eat less.
If you’re making this for a dinner party, be aware that the pork has to be refrigerated for at least three hours after it’s been rubbed with the butter. Give yourself time.
In addition to the ingredients, you will need the following to make this recipe:
- string to wrap pork loin
- apple or hickory wood for smoking pork (optional)
- kitchen string
- roasting pan
- meat thermometer
- 6 pounds whole pork loin, with a little fat
- 1 cup cannabis infused butter or coconut oil
- 1 cup organic brown sugar, plus extra for sprinkling pork
- 1/2 cup fresh cannabis fan leaves, chopped
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 cup walnuts, finely chopped
- 1/4 cup pure maple syrup
- 6 sweet red apples, peeled and diced
- 1/4 cup raisins, optional
- Completely wash pork loin and split down the middle on belly side, about halfway through the pork loin. This is where you’ll place the stuffing.
- Using about 1⁄4 cup of butter, rub entire loin (top, bottom, and inside). Sprinkle with brown sugar and refrigerate for 3 hours minimum.
- To make stuffing, combine cannabis leaves, brown sugar, cinnamon, allspice, walnuts, maple syrup, apples, and raisins in a warm skillet over low heat. Simmer on low, stirring occasionally with a wooden spoon, until sugar melts and apples soften. Add remaining butter to skillet and simmer for 10 minutes on low. Remove from heat and set aside to cool.
- Once stuffing has cooled, separate and remove any oil or butter that has solidified on top of skillet and place in a bowl for later. Refrigerate stuffing until completely cool.
- To roast pork loin, heat oven to 300°F.
- Stuff entire loin, starting in the middle and working outward. You may want to save a little stuffing to put on top of the loin before you place in oven or to pass as a topping when you serve it.
- Once loin is stuffed, wrap tightly with kitchen string and place in roasting pan. Pour remaining butter evenly over top. Sprinkle with brown sugar and cinnamon.
- Roast for 1–1 1⁄2 hours, basting every 20 minutes. Use meat thermometer to ensure loin is cooked completely to an internal temperature of at least 145°F.
- Let rest for at least 5 minutes before slicing and serving.
- If smoking loin, place in smoker on low for one hour, then in oven until fully cooked to at least 145°F.
This recipe is reprinted with permission from The Cannabis Kitchen Cookbook (2015, Skyhorse Publishing) by Robyn Griggs Lawrence with photos by Povy Kendal Atchison.
Making Marijuana Butter
Dosing for Marijuana Recipes:
This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.