Hi all
I just picked up a beautiful pork tenderloin...
Question... stuff it before I put it in the bradley?
Or should I smoke it first, then stuff it and finish it on the grill???
Thanks!
I do the stuffing prior to the smoke, tie it up with butchers twine and off to the smoker!
C
Thanks, man!
Hey, full smudge the whole time, or just partial? How long for a 3 pounder? I was gonna do 4 hrs. or so at 220...
I am making a Habanero herb stuffing... I can't wait..
Peace...
Caustic, please let me know how you make that habanero herb stuffing, ok?
Thanks,
Mrs
Most definitely!
I'll try and post pics too....
Pork Purgatory:
(http://i101.photobucket.com/albums/m43/cherubini_2006/IMG_0703.jpg)
Oh lord was it good!!!
The stuffing:
Bread crumbs
1 egg
1 Onion, minced
5-6 cloves garlic
fresh parsely, oregano basil, thyme
12 habaneros, minced
a few smoked habaneros and tabasco peppers, ground up
1 Green pepper, minced
Lawsons Seasoned Salt
Grated Parmesan and Gorgonzola
1 Tbs. Butter
Olive oil
Paprika and Garlic salt to rub into the meat....
The Hell Blend:
(http://i101.photobucket.com/albums/m43/cherubini_2006/IMG_0691.jpg)
(http://i101.photobucket.com/albums/m43/cherubini_2006/IMG_0693.jpg)
(http://i101.photobucket.com/albums/m43/cherubini_2006/IMG_0695.jpg)
Saute - wear a gas mask!
(http://i101.photobucket.com/albums/m43/cherubini_2006/IMG_0694.jpg)
Into the "BADLEY"!!
(http://i101.photobucket.com/albums/m43/cherubini_2006/IMG_0697.jpg)
Go with Throttle Up!!
(http://i101.photobucket.com/albums/m43/cherubini_2006/IMG_0698.jpg)
Resting after the Smoke....
(http://i101.photobucket.com/albums/m43/cherubini_2006/IMG_0699.jpg)
And the final word... unbelievable!!!
(http://i101.photobucket.com/albums/m43/cherubini_2006/IMG_0703.jpg)
Half as good as the pictures and it is great. VERY nice post ;D
Wow, that looks awesome
Mmmmm.... Looks excellent CC! ;)
Mike
That is one of the best looking loins I have seen! Did you baste to get that beautiful color?
That looks absolutely wonderful! That's a definite "to do"! Thanks for posting the stuffing recipe.
Quote from: Smokin Soon on March 15, 2009, 06:28:42 AM
That is one of the best looking loins I have seen! Did you baste to get that beautiful color?
Thanks!!!
I steamed the pork in foil the last two hours of cooking with some orange juice. I think the rub (paprika, garlic salt, fresh grated pepper) along with the smoke lent itself to that gorgeous red color.
I smoked for 2 hours @ 200-210- then went until I got to 160 or so. Took about 5 hours total...
That looks Awesome CC!
I never really thought about a foil finish for a pork loin. I do quite a bit of loins as the prices are pretty good. I will give yours a shot. Lots of paprika out there are you using a regular, smoked or spicey?
Quote from: Smokin Soon on March 15, 2009, 08:02:40 PM
I never really thought about a foil finish for a pork loin. I do quite a bit of loins as the prices are pretty good. I will give yours a shot. Lots of paprika out there are you using a regular, smoked or spicey?
I got this hot hungarian paprika at the local meat farm. I think using foil the last 1-2 hours adds nice extra moisture... The orange juice gave it a nice "ala orange" character...
Let me know how yours comes out....
I am in awe! That just looks great, we do quite a bit of pork loin around here but that just looks above and beyond. Hope it tasted half as good as it looked. Nice post!