Yes, that is a mouthful to say, and an even better one to taste! This was New Year's Eve's dinner (happy New Year's everyone!) and was absolutely amazing! 2nd time smoking pork loin and this was much better with a couple of additions from last time.
Sort of made up the stuffing based on what I had: celery, peeled apple, red onion, craisons (not raisons!), mushrooms all marinated for about 2 hours in about 1/4+ cup of balsamic vinagrette.
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/NewYearsPorkLoin006.jpg)
Blanched the spinach to layer in as well:
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/NewYearsPorkLoin007.jpg)
Also cut slices of Monteray Jack cheese.
So the stuffing was Cheese, spinach, mixed stuffing/vinagrette combo.
Made the mistake last time of tying the loin with string then wrapping with bacon...string is hidden when done so you don't know where it is :(
This time made the bacon weave, laid out the loin on top, filled and rolled, then rolled the loin in the weave and it all held together perfectly. Used some toothpicks to tuck in the ends just to make it all look "purdy". Both loins were put side by side and smoked on the 2nd rack while I made a bit of a tinfoil "tray" that sat on the 1st rack to catch some of the drippings (never did this before,worked great, way less clean up of the bottom fin).
This is how she came out!!!
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/NewYearsPorkLoin004.jpg)
The above is actually the loin we didn't eat, that's going to be dinner tonight ;) Below is what was devoured by friends last night ;D
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/NewYearsPorkLoin005.jpg)
Served with wild rice cooked in chicken broth and steamed asparagus (so, no pics, had to eat!)
looks really good.
Awesome.
Wow!!! That is all I can say. I am sure your guests loved that!
I think I just found a new recipe I'm gonna have to try.
Just curious, what kind, and how much smoke? What temp, and how long?
Looks real good.
Heck yeah!!
I love craisons..
Quote from: Georgia Chad on January 02, 2012, 07:04:00 AM
Wow!!! That is all I can say. I am sure your guests loved that!
I think I just found a new recipe I'm gonna have to try.
Just curious, what kind, and how much smoke? What temp, and how long?
Was so caught up in reminiscing how tasty it was I forgot the details :)
Pre-heated both elements for just over an hour and it only reached 264^ (a few degrees above freezing). 2 hrs alder smoke (sold out recently of apple). Temp never got above 212^, target was 225^. I forgot to check what time they came out as we were all anxious to get it on our plates. A single loin recently was about 2 1/4 hrs with similar temps, abit warmer maybe. These 2 loins took approximately 4 hrs to get to 149 IT. They sat on the counter under tinfoil about 6-8 minutes before serving while the asparagus steamed. In hindsight they could have come off abit earlier to be abit juicier but the meat was not dry in any way.
Definitely worth trying, it tasted excellent. You could get the hint of the balsamic flavour with the stuffing and this time I added the spinach and cheese. Don't really know how much the spinach added (other than a great colour streak) but the cheese was definitely a good addition.
The stuffing was in a 1qt jar so you can see how much I made - used most of it, didn't all quite fit on the loins. Proportions for the 5 ingredients were fairly equal. 2 sticks of celery, 3/4 of an apple (was hungry so snacked on some at the time), 2 lg mushrooms and a few slices of red onion. Couple of small handfuls of the craisons (no reason why you couldn't use raisons I guess-would be abit of a different flavour, my kids prefer craisons for school snacks). Add the balsamic and give it all a good shake, then shake everyone once in awhile to mix it all up again.
Did I miss anything? It's like so many things with the Bradley...really not that much work compared to the prize! And if ya wanna impress the guests - smoke it! :D :D :D
Man !!! that bacon wrap sure make for a good lookin meal, hope everyone enjoyed it...
That looks delicious! I'm a little disappointed I have to work tomorrow now, you just jogged my memory on a similar stuffed beef tenderloin I made that could be adapted to a smokey bacon wrapped pork delicacy! mmm..
Looks good, and inovative.
Very nice !!
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Nice, love a bacon wrapped pork loin!
That is a thing of beauty! ;D