Stuffed Pork Loin

Started by ArnieM, September 11, 2011, 07:44:14 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

ArnieM

Something different for #2 daughter's 35th birthday.

I get whole pork loins on sale and cut them up into roasts, chops, cutlets and for Canadian bacon.  I dragged this one out of the freezer.

The victim; 3.25 pounds.


Sliced it round and round, laid out flat.  A REAL sharp knife helps here.


Some of the stuffing.  Sliced garlic and spinach what went for a 20 second ride in the microwave to make it limp.


Added the sliced garlic and sprinkled with the Penzey's.


Put on some mild provolone trimmed to fit.


The spinach went on top of the cheese.


Put on some ham and added more Penzey's.


All rolled up and tied.  Sprinkled on more Penzey's.  Wrapped in plastic and back in the fridge for a couple of hours.


Took the loin out of the fridge and preheated the OBS to 225oF.  Put the loin in the OBS and added 2:40 worth of apple pucks.  The danged puck advance ceased to function after about an hour or so.  The manual advance still worked so all wasn't lost.  Just ended up with a little less smoke than I would have liked.

Took it to 145oF in the OBS.


Moved it from the OBS to a 375o oven to an IT of 155.  Removed it and let it rest while finishing the other stuff.

The first slices were looking good.


Can we eat yet?  Mashed taters, peas and onions and some light gravy.


It got rave reviews.  Next time I'll try to get more stuffing in there and maybe pound it some to make it a little flatter.

I like the Arizona Dreaming Seasoning and there's no salt in it so I don't have to worry about it drawing moisture out of the meat.
-- Arnie

Where there's smoke, there's food.

classicrockgriller

Yes Sir!

The next Food Chef.

Great looking meal as usual Arnie.

wyoduke

Great pictures and great looking food!
1 OBS
1 BRINKMAN
1 ROYAL JOKE
1 Smoke Daddy
1 Brinkman smoker grill
1 Green Mountain Grill

muebe

Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

squirtthecat


SouthernSmoked

Nice!!!! Great looking meal Arnie bet the #2 daughter was very pleased.

One question........ours on the way?

Sent from my HTC Glacier using Tapatalk
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

smoker pete

 
Click the Smokin Pig to visit Smokin' Pete's BBQ Bl

beefmann


OU812

That stuffed pork looks GREAT!

The money shot just sent me over the edge!

I gotta get something to eat now before I eat my screen

mikecorn.1

Real nice. :)


---
- Mike.
Sent from my iPhone using Tapatalk
Mike

viper125

Wow ,looks great! I'm doing one soon but haven't come up with the stuffing I want. But that's for another thread. Really nice smoke!
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

ghost9mm

Dang ArnieM...I just know that I would hurt myself with that, that money shot picture is killer...well done my friend, and I just love garlic...
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

Keymaster

Sure does look good, nice job!!!

ArnieM

Quote from: viper125 on September 13, 2011, 01:41:17 PM
Wow ,looks great! I'm doing one soon but haven't come up with the stuffing I want. But that's for another thread. Really nice smoke!

Try some crumbled smoked sausage in there.  I didn't have any on hand  :(
-- Arnie

Where there's smoke, there's food.