eap0510
Full Fledged Farker
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.
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.
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.
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!
Thanks for looking!
-Eric
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.
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.
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.
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!
Thanks for looking!
-Eric
