Stuffed Pork Loin – Bacon Weave Wrap

OldHickory · April 08, 2012, 05:07:06 PM

Great job and great pic's. On reheat the leftovers( if any ) I put a little chicken broth in the bottom of a small cast iron dutch oven and cover. Just another thought for you.

bigmikey · April 09, 2012, 08:38:28 PM

Wow looks fantastic!!! I will also be adding more stuffing to my next one.

MrRaven · April 10, 2012, 05:57:30 AM

Looks outstanding! Really nice. I agree with you about the cold smoking before the weave goe on. Bacon weaves are awesome but they do block the smoke from getting right in the meat the weave is wrapped around. Great job

muebe · April 10, 2012, 09:29:54 AM

Wow! Great job!

Nice color on the Bacon ;)

Kahunas · April 19, 2012, 08:36:17 AM

Looks like a beauty.

TMB · April 19, 2012, 09:44:07 AM

That's a beautiful loin with bacon wrap. Nice finish on the bacon as well! 10!!!!!! all the way

mikecorn.1 · April 19, 2012, 12:21:37 PM

Very nice. Gonna have to try one soon :)

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SouthernSmoked · April 19, 2012, 12:58:22 PM

Nice plate of grub fishrman.... Looks most Excellent!!!

fishrman · April 20, 2012, 10:20:21 AM

Have a guest coming for dinner - get to meet my daughter's boyfriend for the first time this weekend - so a great excuse to do this one again with the mods I want to try out!

amigo smoker · April 20, 2012, 10:37:07 AM

Quote from: fishrman on April 08, 2012, 12:56:10 PM
OK, Easter is here and the main course is Bacon Weave Wrap Pork Loin stuffed with Apples (and other stuff)

Took it out of the fridge at 7am and let it rest for an hour on the counter. Meanwhile, preheated the BDS to 225F and loaded in 3 hours of hickory. At 8am into the smoker it went. Didn't take long before the sweet smell of hickory was accented with warm bacon! Had the Guru probe in the center and watched the temp climb. By 11am it was showing 130F which sounded a little high, so took my kitchen digital probe and stuck it in. Hmm, showed 117F, quite a difference. Took out my Maverick and decided to go for the best 2 out of 3 and it showed 123F. Went with the maverick and let it keep on going for another 50 minutes until it showed 142F, at which point I followed Muebe's advice and pulled it out of the smoker and popped it into a preheated 400F oven on a rack over a drip pan. Within minutes you could hear the sizzle of the bacon and smell it crisping up. Mmmmmm! It only took about 10 minutes to get the IT up to 145F and have the bacon look nicely browned. Pulled it at that point and let it rest for 5 minutes before I pulled out the probe as I didn't want to lose too much juice. Argh - 5 minutes was not enough and juice started geyering out! So immediately reinserted the probe, set a timer for 10 minutes and walked away!

After 10 minutes pulled the probe with only an oozing, transferred the loin to the cutting board and this is what I saw before and after slicing:

Wow, as good as this looks the taste and tenderness was even better. If you haven't done a weaved loin yet, put it on your to do list and you won't be sorry!

As great as this was, I know it can be better. Changes next time:

1) Butterfly the meat a bit thinner so there is more space for stuffing. Stuffing good.

2) Double or triple the stuffing. Leave out the celery (didn't really come through) and replace with more apples. Consider adding a little cinnamon and chipotle powder to them when cooking up. Also double up on the bread crumbs. They absorb so much flavor, more would be better - and there is plenty of juice, so no worries about it being dry!

3) Before putting the weave on, cold smoke the butterflied loin for about an hour. All the smoky flavor was put into the bacon, and it would have been good to have it permeate all the way through. Alternatively, and I think I like this better, simple spread out the stuffing in a thin layer and smoke it instead of the pork. Something to consider.

OK, thanks everyone for coming along with me on this ride. It was sure a good one!!

i so want to try this

As good as all the recipes look on this site, this one has to be the best looking ive seen, and my mouth is watering just looking at it

man i cant wait to get my bradley

mat

amigo smoker · April 20, 2012, 03:21:17 PM

how long is each rasher, ive not seen rashers that long here in the uk

fishrman · April 20, 2012, 04:09:23 PM

Quote from: amigo smoker on April 20, 2012, 03:21:17 PM
how long is each rasher, ive not seen rashers that long here in the uk

Probably 12 inches/30 cm. I can buy them from my butcher here in that length, but if I couldn't, I'd just buy the pork belly, smoke my own, and use it. If you can't find them that long, suggest you cut your pork loin in half and make two weaves, wrap both, and smoke side by side. In fact, today I was shopping for pork loin and my normal source only had small ones, so I was faced with the choice of buying two smaller loins and wrapping each or looking elsewhere and getting the larger loin. I chose the latter and got a 9 lb. loin that I'll trim to a 5-7 lb. size.

amigo smoker · April 20, 2012, 04:12:46 PM

thanks for the advice mate

im going to try the butchers tomorrow and see if they can help me out

so looking forward to making this for the family

mat

fishrman · April 20, 2012, 04:15:05 PM

Amigo, you will not be disappointed. In fact, you will be looking for people to invite over to share this with - because they will think you are an absolute awesome chef! Now, start thinking about side dishes . . .

Where are you located in the UK? I used to travel there 3-6x per year in my previous job and want to now visit at a tourist. On business, I never really got the time to explore, but loved being there.

amigo smoker · April 20, 2012, 04:18:54 PM

yeah i will have to have a good think

at moment dont have a clue hahaha