Stuffed Pork Loin

08-19-2007, 05:55 AM

I started off rendering chopped bacon, then carmelized 1 whole red onion in the bacon drippings along with several garlic cloves closer to the end. Then added chopped mushrooms and chopped spinach. After that cooled I added swiss cheese. I then butterflied 1/2 of a whole pork loin and pounded until I had a uniform consistency. Then stuffed, rolled and tied. Then cooked on a raised grate direct at 325* for about an hour and a half. Served with wild rice and butter beans! This meal was one of the best I've made in a while!!!

beerguy · 08-19-2007, 06:08 AM

Nice grub, nice presentation. I could almost smell it.

Oldbob · 08-19-2007, 06:10 AM

Good Lookin Groceries!! Thanks for the Pron!!

CajunSmoker · 08-19-2007, 07:07 AM

That's one of my wife's favorite. I haven't done it since last Thanksgiving though cause I hate tying a roast

. Next time try putting some jelly (i use apricot) on the meat before you add the filling. Keeps the pork real juicy and sweet.

Neil · 08-19-2007, 07:11 AM

Looks good. I love cooking a stuffed pork loin and next time I think I will try the jelly.

BBQ_MAFIA · 08-19-2007, 07:15 AM

That loin looks great and I'm sure it tasted great too.

ZBQ · 08-19-2007, 08:01 AM

Looks great Larry!!

Gonna have to do one of those pretty soon!

Pig Headed · 08-19-2007, 08:08 AM

Looks great. Pork loin is probably my favorite meal.

jacob · 08-19-2007, 09:03 AM

Looks real tasty Brother.

Norcoredneck · 08-19-2007, 12:20 PM

Looks great.

keale · 08-19-2007, 12:26 PM

Very nice! Would smoking a stuffed loin be dry? What temps/ how long?

JohnMcD348 · 08-19-2007, 01:15 PM

My wife was just asking me the other day to stuff and smoke a loin. Think I might do it this next coming weekend.

08-19-2007, 01:44 PM

Quote:

Originally Posted by keale

Very nice! Would smoking a stuffed loin be dry? What temps/ how long?

You can smoke pork loins just fine. Howeverr in my opinion I would brine first, they're too lean to smoke low and slow without brining.

pqbbq · 08-19-2007, 01:53 PM

I like to take a large pork loin and cut and X in the middle of it and slide two jalapeno sausages inside and then smoke for about 5 hours.

And sometimes I put two or three pieces of bacon on the top with toothpicks to help keep it from drying out.

Big-Country · 08-20-2007, 09:23 AM

Looks amazing!

08-19-2007, 05:55 AM	#1
Larry Wolfe Guest	Stuffed Pork Loin I started off rendering chopped bacon, then carmelized 1 whole red onion in the bacon drippings along with several garlic cloves closer to the end. Then added chopped mushrooms and chopped spinach. After that cooled I added swiss cheese. I then butterflied 1/2 of a whole pork loin and pounded until I had a uniform consistency. Then stuffed, rolled and tied. Then cooked on a raised grate direct at 325* for about an hour and a half. Served with wild rice and butter beans! This meal was one of the best I've made in a while!!!

08-19-2007, 06:08 AM	#2
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va	Nice grub, nice presentation. I could almost smell it. __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2

08-19-2007, 06:10 AM	#3
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Good Lookin Groceries!! Thanks for the Pron!! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

08-19-2007, 07:07 AM	#4
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	That's one of my wife's favorite. I haven't done it since last Thanksgiving though cause I hate tying a roast . Next time try putting some jelly (i use apricot) on the meat before you add the filling. Keeps the pork real juicy and sweet. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

08-19-2007, 07:11 AM	#5
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Looks good. I love cooking a stuffed pork loin and next time I think I will try the jelly. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

08-19-2007, 07:15 AM	#6
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	That loin looks great and I'm sure it tasted great too. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo

08-19-2007, 08:01 AM	#7
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio	Looks great Larry!! Gonna have to do one of those pretty soon! __________________ [FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT]

08-19-2007, 08:08 AM	#8
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE	Looks great. Pork loin is probably my favorite meal. __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

08-19-2007, 09:03 AM	#9
jacob Quintessential Chatty Farker Join Date: 12-30-06 Location: Dalton Georgia Name/Nickname : Bobby	Looks real tasty Brother. __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

08-19-2007, 12:20 PM	#10
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Looks great. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-19-2007, 12:26 PM	#11
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	Very nice! Would smoking a stuffed loin be dry? What temps/ how long? __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

08-19-2007, 01:15 PM	#12
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL	My wife was just asking me the other day to stuff and smoke a loin. Think I might do it this next coming weekend. __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

08-19-2007, 01:53 PM	#14
pqbbq Full Fledged Farker Join Date: 08-19-03 Location: Richardson Texas	I like to take a large pork loin and cut and X in the middle of it and slide two jalapeno sausages inside and then smoke for about 5 hours. And sometimes I put two or three pieces of bacon on the top with toothpicks to help keep it from drying out.

08-20-2007, 09:23 AM	#15
Big-Country Got Wood. Join Date: 10-27-05 Location: Greencastle,IN	Looks amazing! __________________ Weber Performer Sam's Club Stainless Vertical Smoker 60's Vintage Egg/Kamado Weber EP-320 Gas Weber 22.5" Smokey Mountain 36x60 Cadillac Cooker

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