Print Page - Pesto pork loin

Title: Pesto pork loin
Post by: westexasmoker on October 08, 2008, 11:15:25 AM

First we need some pesto

Bunch of fresh basil leaves, rinsed
About 3 cloves garlic
Small handfull of pine nuts
3/4 cup fresh grated parmessan

Combine and give a nice fine chop, using a very sharp knife, till you have a very nice cake (I put a little to much cheese in this one for the amount of basil used.....oh well) Transfer to a small bowl and cover with olive oil, about 2 tbls and move to the fridge while we prepare the loin.

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001862.jpg)

4.9 pork loin trimmed up a bit, and instead of a butterfly cut, two channels equally spaced cut just almost through. Pull pesto from fridge and fill up the channels

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001863.jpg)

Tied up with butchers twine every couple of inches or so. Slight dusting of rub.

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001864.jpg)

And now popped into 220 pre-heated smoker for two hours of smoke (guess which kind! ;D) And I'm off to work, we'll see where were at when I get home!

C

Title: Re: Pesto pork loin
Post by: HCT on October 08, 2008, 11:30:04 AM

That looks sooooooooo good. :)

Title: Re: Pesto pork loin
Post by: Consiglieri on October 08, 2008, 11:45:31 AM

I shouldn't be looking at pesto laced anything right before lunch. I like this recipe idea and will give it a try.

Title: Re: Pesto pork loin
Post by: beefmann on October 08, 2008, 12:10:31 PM

sheesh and i just got done with a surlion roast

Title: Re: Pesto pork loin
Post by: hillbillysmoker on October 08, 2008, 12:55:27 PM

Great idea. Can't wait to see the results.

Title: Re: Pesto pork loin
Post by: Mr Walleye on October 08, 2008, 01:31:51 PM

WTS

Geeezzzz.... Off to work!!! :o

Tell the boss ya got a whole crew that are going to totally dehydrate to death by the sheer amount of drooling if you are not allowed to go home early! ;D

Looks great WTS!

Mike

Title: Re: Pesto pork loin
Post by: westexasmoker on October 08, 2008, 03:47:35 PM

Allright just walked in, IT @ 154 after 4.5 hours. Pulled and FTC'n till dinner time, can't wait to slice this one the aroma is awesome! :o

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001865.jpg)

C

Title: Re: Pesto pork loin
Post by: NePaSmoKer on October 08, 2008, 04:36:37 PM

wts

looks great, i can almost smell it ;D

nepas

Title: Re: Pesto pork loin
Post by: westexasmoker on October 09, 2008, 08:08:05 AM

Wasan't able to get this uploaded last night, work beckoned. Pulled from ftc after a couple hours.

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001866.jpg)

C

Title: Re: Pesto pork loin
Post by: Smokin Soon on October 10, 2008, 08:28:00 PM

I'm gonna try this on Monday, anything you would change? Looks really good I already stocked the goods to do it.

Title: Re: Pesto pork loin
Post by: Smokin Soon on October 13, 2008, 04:46:06 PM

First, I gotta learn how to make Pesto......

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00622.jpg)

A couple of Loin Roasts resting in rub.

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00621.jpg)

Pack in the green mush......

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00623.jpg)

Super bondage tie-up

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00625.jpg)

About another half hour and we will see.

BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => General Discussions => Topic started by: westexasmoker on October 08, 2008, 11:15:25 AM