Hit me with your best stuffed pork loin recipe.....please

energyzer · 12-07-2012, 05:47 PM

throwing a 9 lb loin on the UDS tomorrow. (post http://www.bbq-brethren.com/forum/sh...ight=pork+loin)

It is brining right now. I did cut it in two pieces, so if you wouldn't mind, if you have a recipe that is killer, and your willing to share, could you post it here?

Woodmonkey · 12-07-2012, 06:09 PM

You might consider cutting in half and trying 2 different stuffings.
Here is mine:

http://www.greeneggers.com/index.php...457044&catid=1

Skidder · 12-07-2012, 06:13 PM

Not loin but tenderloin. I called it tri pig. Brined pork tenderloin,stuffed withpork sausage,wrapped in bacon then dry rubbed and smoked to 147 internal then glazed with something sweet with a touch of heat. I used a jalapeno/corncob jelly.

Johnny_Crunch · 12-07-2012, 06:13 PM

Cream Cheese and Roasted Red Peppers. Simple and Delicious!

caseydog · 12-07-2012, 06:25 PM

Here is mine from a throwdown in March. A pork loin, stuffed with spinach, feta cheese and herbs.

I started by cutting the pork loin to lay flat.

Then I mixed up a couple cups of chopped fresh spinach, some fresh oregano and rosemary from my garden, about 2/3 cup of crumbled feta, a handfull of breadcrumbs, a little EVOO -- maybe a tablespoon -- and an egg. This mixture is actually a combination of about four recipes I found on the internet. None called for oregano, but I have a bumper crop of the stuff, and I like oregano.

I spread it on the flat pork (forgot to shoot that), and rolled it up.

Then I tied it up.

Then, onto the redhead, indirect, with a couple apple wood chunks. I cooked it to an internal of 150, then pulled it an rested it.

And here's the money shot...

Enjoy![/QUOTE]

plowin-fire · 12-07-2012, 06:44 PM

Havent tried this, but I got a loin I want to flatten out, stuff with sausage and cheese of some sort, wrap the whole works in bacon. Bacon done curing this weekend. Maybe next weekend.

buccaneer · 12-07-2012, 07:57 PM

Fine work CD

Hell Fire Grill · 12-07-2012, 09:08 PM

Use a long strait knife to cut all the way through the center of the length of the loin. Slide an andouille sausage into the slit. Wrap it in some Jimmy Dean Maple sausage, or make your own. Throw a bacon weave on it and smoke it.

Carpetride · 12-08-2012, 08:05 AM

You can take a look at this gallery of a cook I did a few years ago. Stuffed one with spinach, Italian sausage, pancetta, cheese, and rubbed with a rosemary and garlic seasoning. If you start on page 3 and work backwards you can see the process from start to finish. I've done it a few times and the crowd always goes gaga for it.

http://hurley-family.smugmug.com/Oth...0539415_r9Gxpj

Wampus · 12-08-2012, 08:12 AM

Here's one I did last summer. By far, the best one I've tried.

http://www.bbq-brethren.com/forum/sh...d.php?t=112870

energyzer · 12-08-2012, 09:16 AM

Quote:

Originally Posted by Wampus

Here's one I did last summer. By far, the best one I've tried.

http://www.bbq-brethren.com/forum/sh...d.php?t=112870

I made this one before too, its really good. In fact I chose this one for one of today's loins. The other half is stuffed with brown sugar, onions, and apples.

Wrapped with bacon and on the smoker as we speak.

Hook'n Bull · 12-08-2012, 11:53 AM

My favorite stuffing so far is jalapeno boudain and wrapped with a bacon weave (thinnest cut available).

plowin-fire · 12-08-2012, 04:06 PM

That's what I am talking about....

Swamp Donkeyz BBQ · 12-08-2012, 04:21 PM

Flatten it out, spread cream cheese on it, then jalapeño slices and then some bacon. Roll it up, rub it down and tie it up. Put it on the pit, at 300, for an hour and a half, wrap it and put it on for another hour and a half. Pull it off and open the foil for half an hour. Slice and serve. Melt in your mouth goodness.
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Big slick · 12-10-2012, 10:47 AM

I too cut my pork loin so that I can lay it flat only to be rolled up later. As for stuffing?

I make/or buy cornbread and crumble it up. I then sauté onions celery and carrots with some salt and pepper. Once these start to soften up I add chopped dried dates and cranberries. After a few minutes of sautéing I add some chicken stock and let it reduce. I the. Add my crumbled cornbread and mix it all together. I usually make my stuffing in advance and allow it to cool completely before I stuff my pork loin.

Spread stuffing onto pork loin as evenly as possible and roll up. I try to keep the fat part of the loin up top. I then wrap in bacon an sprinkle with my favorite dry rub. Smoke till temp hits 150.

12-07-2012, 05:47 PM	#1
energyzer is one Smokin' Farker Join Date: 08-23-10 Location: Nebraska	Hit me with your best stuffed pork loin recipe.....please throwing a 9 lb loin on the UDS tomorrow. (post http://www.bbq-brethren.com/forum/sh...ight=pork+loin) It is brining right now. I did cut it in two pieces, so if you wouldn't mind, if you have a recipe that is killer, and your willing to share, could you post it here? __________________ Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE

12-07-2012, 06:13 PM	#4
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Cream Cheese and Roasted Red Peppers. Simple and Delicious! __________________ J Crunch

12-07-2012, 06:44 PM	#6
plowin-fire Full Fledged Farker Join Date: 04-26-11 Location: Beresford, SD	Havent tried this, but I got a loin I want to flatten out, stuff with sausage and cheese of some sort, wrap the whole works in bacon. Bacon done curing this weekend. Maybe next weekend. __________________ B & T's BBQ Catering and Vending

12-07-2012, 07:57 PM	#7
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Fine work CD __________________ Hold my dang beer...

12-08-2012, 08:12 AM	#10
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Here's one I did last summer. By far, the best one I've tried. http://www.bbq-brethren.com/forum/sh...d.php?t=112870 __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

12-07-2012, 06:09 PM	#2
Woodmonkey Full Fledged Farker Join Date: 01-09-10 Location: Melbourne, Florida	You might consider cutting in half and trying 2 different stuffings. Here is mine: http://www.greeneggers.com/index.php...457044&catid=1

12-07-2012, 06:13 PM	#3
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Not loin but tenderloin. I called it tri pig. Brined pork tenderloin,stuffed withpork sausage,wrapped in bacon then dry rubbed and smoked to 147 internal then glazed with something sweet with a touch of heat. I used a jalapeno/corncob jelly.

12-07-2012, 06:25 PM	#5
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Here is mine from a throwdown in March. A pork loin, stuffed with spinach, feta cheese and herbs. I started by cutting the pork loin to lay flat. Then I mixed up a couple cups of chopped fresh spinach, some fresh oregano and rosemary from my garden, about 2/3 cup of crumbled feta, a handfull of breadcrumbs, a little EVOO -- maybe a tablespoon -- and an egg. This mixture is actually a combination of about four recipes I found on the internet. None called for oregano, but I have a bumper crop of the stuff, and I like oregano. I spread it on the flat pork (forgot to shoot that), and rolled it up. Then I tied it up. Then, onto the redhead, indirect, with a couple apple wood chunks. I cooked it to an internal of 150, then pulled it an rested it. And here's the money shot... Enjoy![/QUOTE]

12-07-2012, 09:08 PM	#8
Hell Fire Grill Full Fledged Farker Join Date: 01-30-08 Location: Farkerville	Use a long strait knife to cut all the way through the center of the length of the loin. Slide an andouille sausage into the slit. Wrap it in some Jimmy Dean Maple sausage, or make your own. Throw a bacon weave on it and smoke it.

12-08-2012, 08:05 AM	#9
Carpetride Got rid of the matchlight. Join Date: 10-26-11 Location: Southeast, MO	You can take a look at this gallery of a cook I did a few years ago. Stuffed one with spinach, Italian sausage, pancetta, cheese, and rubbed with a rosemary and garlic seasoning. If you start on page 3 and work backwards you can see the process from start to finish. I've done it a few times and the crowd always goes gaga for it. http://hurley-family.smugmug.com/Oth...0539415_r9Gxpj

12-08-2012, 11:53 AM	#12
Hook'n Bull Knows what a fatty is. Join Date: 07-14-11 Location: Texas	My favorite stuffing so far is jalapeno boudain and wrapped with a bacon weave (thinnest cut available).

12-08-2012, 04:06 PM	#13
plowin-fire Full Fledged Farker Join Date: 04-26-11 Location: Beresford, SD	That's what I am talking about.... __________________ B & T's BBQ Catering and Vending

12-08-2012, 04:21 PM	#14
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	Flatten it out, spread cream cheese on it, then jalapeño slices and then some bacon. Roll it up, rub it down and tie it up. Put it on the pit, at 300, for an hour and a half, wrap it and put it on for another hour and a half. Pull it off and open the foil for half an hour. Slice and serve. Melt in your mouth goodness. ImageUploadedByTapatalk1355005175.315259.jpg ImageUploadedByTapatalk1355005198.033623.jpg ImageUploadedByTapatalk1355005221.887148.jpg ImageUploadedByTapatalk1355005260.917330.jpg Sent from my iPhone using Tapatalk

12-10-2012, 10:47 AM	#15
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il	I too cut my pork loin so that I can lay it flat only to be rolled up later. As for stuffing? I make/or buy cornbread and crumble it up. I then sauté onions celery and carrots with some salt and pepper. Once these start to soften up I add chopped dried dates and cranberries. After a few minutes of sautéing I add some chicken stock and let it reduce. I the. Add my crumbled cornbread and mix it all together. I usually make my stuffing in advance and allow it to cool completely before I stuff my pork loin. Spread stuffing onto pork loin as evenly as possible and roll up. I try to keep the fat part of the loin up top. I then wrap in bacon an sprinkle with my favorite dry rub. Smoke till temp hits 150. __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?