Apple and Sausage Stuffed Loin

Wrench_H · 11-18-2010, 09:39 PM

For the apple throwdown, I decided to stuff a pork loin with some apples and sausage. I browned a pack of JD hot, and then cut up some apples to cook down for the stuffing.

DSC02135.jpg

Next the apples were cooked with some butter, brown sugar, and cinnamon. It was kind of tough to not eat them all by themselves.

DSC02141.jpg

After cutting and trimming the loin I realized I had too much pork or not enough stuffing, depending on how you look at it, so I cut off a piece for an appetizer. I then put a layer of sausage and a layer of the apples.

DSC02142.jpg

I rolled it, tied it and rubbed it down with some paprika, garlic powder, salt pepper, and cayenne. Cutting the loin like this, and stuffing and rolling it were all new to me, but it stayed together well, and I think I'll probable be trying this again soon. I then seared it on the gasser before throwing it in the smoker.

DSC02148.jpg

On to the smoker along with the trimmed piece. All this McRib talk lately has me thinking that piece of trim could have been used for a different throwdown.

DSC02151.jpg

I kept the smoker between 250 and 300 for about 4 hours to get to 175 internal. To keep with the apple theme, I glazed the whole thing in a mixture of apple butter, apple juice, and cayenne pepper. Carolina Treet on the scrap piece. Also smoked a couple of sweet potatoes.

DSC02153.jpg

A shot of the sliced version. It actually had a nice smoke ring on it, but it doesn't really show up in the picture.

DSC02156.jpg

Lastly a shot of the whole thing plated with some green beans and feta, and the sweet potatoes with some butter that I added the juice of an orange, cinnamon and brown sugar to.

DSC02160.jpg

The whole thing was fun to make, and really good. Thanks for looking.

bigabyte · 11-18-2010, 09:42 PM

Looks absolutely delicious!

landarc · 11-18-2010, 10:02 PM

Ooo, nicely done

Alan in Ga · 11-18-2010, 10:11 PM

Looks so good and I bet it was fun to make and eat

Puppyboy · 11-18-2010, 10:21 PM

Looks great.

Wrench_H · 11-18-2010, 10:35 PM

Quote:

Originally Posted by Alan in Ga

Looks so good and I bet it was fun to make and eat

It was fun, I've got some work to do in the 'pretty' department, but the way stuff looks never seems to affect how it tastes.

Johnny_Crunch · 11-18-2010, 10:42 PM

that is a thing of beauty!

cowgirl · 11-18-2010, 10:45 PM

Mmmmm... Looks great Wrench!!

Phubar · 11-19-2010, 02:30 AM

Nice roll!

bluetang · 11-19-2010, 05:38 AM

Man does that look good!

Gore · 11-19-2010, 06:19 AM

Beautiful meal and great idea.

Mister Bob · 11-19-2010, 06:25 AM

Nicely done! Looks delicious!

PigBoy · 11-19-2010, 07:10 AM

I really like this idea! 175* seems a little high. Was it dry at all?

Wrench_H · 11-19-2010, 07:19 AM

Quote:

Originally Posted by PigBoy

I really like this idea! 175* seems a little high. Was it dry at all?

If it was just my wife and I, I probably would have pulled it off around 165, but we had some neighbors over, and I always get scared that I'm going to make somebody sick, so I left it a little longer. It actually stayed really juicy though, probably from the moisture in the apples on the inside.

Smokey Al Gold · 11-19-2010, 07:21 AM

Incredible! I need to try making a pork loin

11-18-2010, 09:39 PM	#1
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	Apple and Sausage Stuffed Loin For the apple throwdown, I decided to stuff a pork loin with some apples and sausage. I browned a pack of JD hot, and then cut up some apples to cook down for the stuffing. DSC02135.jpg Next the apples were cooked with some butter, brown sugar, and cinnamon. It was kind of tough to not eat them all by themselves. DSC02141.jpg After cutting and trimming the loin I realized I had too much pork or not enough stuffing, depending on how you look at it, so I cut off a piece for an appetizer. I then put a layer of sausage and a layer of the apples. DSC02142.jpg I rolled it, tied it and rubbed it down with some paprika, garlic powder, salt pepper, and cayenne. Cutting the loin like this, and stuffing and rolling it were all new to me, but it stayed together well, and I think I'll probable be trying this again soon. I then seared it on the gasser before throwing it in the smoker. DSC02148.jpg On to the smoker along with the trimmed piece. All this McRib talk lately has me thinking that piece of trim could have been used for a different throwdown. DSC02151.jpg I kept the smoker between 250 and 300 for about 4 hours to get to 175 internal. To keep with the apple theme, I glazed the whole thing in a mixture of apple butter, apple juice, and cayenne pepper. Carolina Treet on the scrap piece. Also smoked a couple of sweet potatoes. DSC02153.jpg A shot of the sliced version. It actually had a nice smoke ring on it, but it doesn't really show up in the picture. DSC02156.jpg Lastly a shot of the whole thing plated with some green beans and feta, and the sweet potatoes with some butter that I added the juice of an orange, cinnamon and brown sugar to. DSC02160.jpg The whole thing was fun to make, and really good. Thanks for looking. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

11-18-2010, 09:42 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks absolutely delicious! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

11-18-2010, 10:02 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Ooo, nicely done __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-18-2010, 10:11 PM	#4
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga Downloads: 0 Uploads: 0	Looks so good and I bet it was fun to make and eat __________________ NB Black Diamond, 57 Smokehouse BBQ Team www.57smokehouse.blogspot.com/ Certified GBA Judge/Competetior Golden Goose Egg(4 Times Certified) Stumps 223 ,2 UDS,NB Hondo

11-18-2010, 10:21 PM	#5
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Looks great. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

11-18-2010, 10:42 PM	#7
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	that is a thing of beauty! __________________ J Crunch

11-18-2010, 10:45 PM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Mmmmm... Looks great Wrench!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-19-2010, 02:30 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice roll! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

11-19-2010, 05:38 AM	#10
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Man does that look good! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

11-19-2010, 06:19 AM	#11
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Beautiful meal and great idea. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

11-19-2010, 06:25 AM	#12
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Nicely done! Looks delicious! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

11-19-2010, 07:10 AM	#13
PigBoy Full Fledged Farker Join Date: 11-17-06 Location: Concordia, MO Downloads: 0 Uploads: 0	I really like this idea! 175* seems a little high. Was it dry at all? __________________ Randy Hinck; Concordia, MO Pork Pullin Plowboys www.plowboysbbq.com www.hinckfarms.com Traeger 200, Kingfisher Commercial, Bandera, Weber Kettle

11-19-2010, 07:21 AM	#15
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	Incredible! I need to try making a pork loin __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

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