View Single Post
Unread 08-04-2005, 03:17 PM   #7
Quintessential Chatty Farker
Brauma's Avatar
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default Re: RE: Stuffed Pork Loin

Originally Posted by txpgapro
Here's the way I do it. First the cut is going to be butterflied but in thirds, like a phamplet foldout. Rub with honey mustard and then with TexasRub inside and out. Next goes on a little rosemary and thyme, followed by some very thin sliced Virginia Honey Ham (lot cheaper than that fancy stuff). Then the baby leaf spinach, lots of it. Then sliced mushrooms topped with provolone. And last goes on a pound or two of cream cheese that has a jar of Peach Habanero TexasJPepperJelly mixed in. Fold it all back up, tie it off and smoke over peach wood for about 3-4 hours at around 200-210. Pull loin off when internal reaches 145. Wrap in heavy foil, place in a cooler to set. Wait about 45 minte to an hour before slicing.
Daaamm, that sounds tasty! I know about that VA Honey ham now. I'm gonna havta give this one a try.
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote