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-   -   Stuffed Pork Loin (http://www.bbq-brethren.com/forum/showthread.php?t=166472)

eap0510 07-21-2013 03:19 PM

Stuffed Pork Loin
 
This is my fist attempt at a stuffed pork loin and I must say it turned out pretty good. I will definitely be making this one again.

To start out I fileted the loin out so that it sat more or less flat on the cutting board. I spread a very light coating of Dales low sodium marinade all over the loin. I then put a light sprinkle of onion power, granulated garlic, fresh ground black pepper, and finally some Smokin Guns Sweet Heat rub.

After allowing the above to sit on the meat in the refrigerator for about 1.5 hours I applied my homemade stuffing. When I fileting out the loin I started to go a little to deep and most cut through the loin. I thought that I had messed up but in reality I ended making a nice little pocket for me to place the stuffing in.
http://www.bbq-brethren.com/forum/<a...;/></a>http://http://i1213.photobucket.com/albums/.../WP_000156.jpg

After I stuffed the loin I then placed strips of bacon over the top and then a very light coating of Smokin Guns Sweet Heat. I then poured just enough apple juice in the bottom of my pan to just cover the bottom of the pan.
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http://i1213.photobucket.com/albums/.../WP_000157.jpg

I then placed the loin on the Akorn until the IT was about 135 degrees. The entire cook was done around the 273 degree range. I was using some apple wood for my smoke source. Once the IT was at 135 I removed the loin from the pan and placed it directly on the grate.
http://www.bbq-brethren.com/forum/<a...pg&quot;/></a>http://i1213.photobucket.com/albums/.../WP_000158.jpg

Once the IT was at 158 degrees I pulled loin and rested it for about 30 mintues. While it was resting I heated up some eggplant Parmesan and with the dripping that I collected in the foil pan I added to it a jar of mushroom gravy. I cooked the gravy uncovered at a low boil to help boil off the some the water in it. Once I was satisfied with the consistency of the gravy it was time to start slicing and to plate it up!

http://www.bbq-brethren.com/forum/<a...pg&quot;/></a>http://i1213.photobucket.com/albums/...7bf8527cdb.jpg



http://www.bbq-brethren.com/forum/<a...pg&quot;/></a>http://i1213.photobucket.com/albums/...97dc169541.jpg

http://i1213.photobucket.com/albums/...76514543f7.jpg

Thanks for looking!

-Eric

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BecknCO 07-21-2013 03:43 PM

looks awesome! Way better than my first attempt. Was it really tender?

stl-rich 07-21-2013 04:02 PM

What did you stuff it with?

AussieTitch 07-21-2013 04:06 PM

looks pretty great mate

coondogbbq 07-21-2013 04:14 PM

Quote:

Originally Posted by stl-rich (Post 2559681)
What did you stuff it with?

What he said???

cowgirl 07-21-2013 04:21 PM

Looks great!!

smokenpreacher 07-21-2013 04:21 PM

That looks just about as good as it gets.
And I too would like to know what you used for stuffing.......

Chapdave 07-21-2013 09:01 PM

Lookin' awesome

eap0510 07-22-2013 03:35 PM

Quote:

Originally Posted by stl-rich (Post 2559681)
What did you stuff it with?

The stuffing was simply white bread that I had crumbled up and made mush out of with water. Chopped up a small onion mixed it in along with some poultry seasoning, salt, and pepper. I allowed the stuffing to sit for about 2 days to allow all of the flavors to go through the bread.

It does not get any easier than that.

-Eric

eap0510 07-22-2013 03:37 PM

Quote:

Originally Posted by BecknCO (Post 2559666)
looks awesome! Way better than my first attempt. Was it really tender?


I would not say very tender but it was definitely tender.
I really like the light smoke flavor that the apple imparted on it.
The pork is definitely what you taste first then taste a light smoke after that.

-Eric


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