Mad Max
is One Chatty Farker
I had this piece of center cut pork loin and I got the idea of doing a stuffed pork loin after searching previous threads, in this forum (Thanks guys). I prepared the pork loin and made a stuffing of apple, cranberries, blue cheese, cheddar cheese, roasted red peppers and green onion. Filled the pork loin, rolled it up and tied it up with butcher's twine. I coated the outside with EVOO and seasoned with "Road Kill Critter's Seasoning" (just wanted to try it out). The loin went into the fridge over night. In the afternoon, I soaked a couple of pieces of cherry wood and apple wood, started my fire with half a chimney of briquettes. When the fire was ready I added the wood and put the roast on the grill. Set my thermos and waited. The smoker was running about 225-240, and every 40 minutes I sprayed the pork with apple juice. It took about 3 and 1/2 hours to reach the temp of the internal temp. of 160. I then foiled it and placed it in the cooler while the Parmesan risotto was finished.
The pork loin was sliced up and served as shown. The stuffing was great, but the loin was a little drier than I would have wanted, next time, I will take it off sooner and let the carry over heat finish it in the foil. Any suggestion are welcomed.
The pork loin was sliced up and served as shown. The stuffing was great, but the loin was a little drier than I would have wanted, next time, I will take it off sooner and let the carry over heat finish it in the foil. Any suggestion are welcomed.