Apple and Bleu Cheese Stuffed Pork Loin w/Oktoberfest Potatoes Au Gratin

Today I decided to try something new. I haven't ever cooked a pork loin and I found a 4.6lb loin on sale at the grocery store earlier this week...



I got some good advice from Sandiegobbq on how to cook one of these so I decided to take it and see what happened...



I trimmed all the fat and silver skin from the loin...



Then I roll cut it to open it up. This cut doesn't looks so great... it's the first time I have attempted it...



I sauteed some apples and onions in a little EVOO with some salt and pepper until the onions were translucent...



I added a little minced garlic and sauteed for another minute or two and then tossed in a healthy splash of whiskey...



Next I tossed in some fresh rosemary and crumbled bleu cheese, stirred it up and then removed the pan from the heat to let this stuffing cool a little...



I spread it all out on the pork loin...



Then rolled it up and tied it with some cooking twine... I shook a little salt and black pepper on the outside also...



And for fun and aroma I put some more fresh rosemary on top...



Tossed it on the drum smoker at about 325 degrees and put the temperature probe inside... target temp was 130-135°.



While the pork loin was cooking I whipped up some Oktoberfest potatoes au gratin... I sliced up 3 baking potatoes and layered them in the dish. I used 1/2 cup heavy whipping cream, 1 tablespoon of flour, 1 teaspoon of paprika, salt and pepper to taste, 1 cup of shredded parmesan cheese and a bottle of Oktoberfest beer...



I pulled the pork loin at 135°, foiled it and let it rest in the oven for 15-20 minutes (oven at 150°)...



When the potatoes were tender, I foiled them and let them sit for 15 minutes before serving...



Smellin' good so far!



Plated it and dug in!

This pork was fork tender. It tasted awesome and so did the potatoes. The stuffing was awesome but I might add some more apples or even use apple sauce next time around.

Thanks for looking!

BlueHowler said:

Looks delish!

Next time take a meat hammer and pound out the loin just a little bit. It will tenderize it some. Add some chopped dried apricots to your stuffing instead of more apples. I think you'll love that.

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This pork was fork tender without pounding it out. I didn't have to use a knife on it to cut it.

My original plan for stuffing was a bit simpler than what I actually did. I was going to spread cream cheese on it and then a layer of Smuckers Peach-Mango preserves... I may go back and do that next time...

jgbmgb said:

Looks great JM!! Have a loin in the fridge to cook tomorrow. Wife won't let me smoke this one though. In the slow cooker with basalmic and molasses! Real good and easy but I like mine over FIRE!!!

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Slow cook it in the smoker in a pan with balsamic and molasses Compromise is good

JasonBB said:

looks wicked man!!!!!!! think i will try something along the same line you just did :wink:

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I hope you like it as much as I did... After having 24 hours to think about this a little, I think I would recommend rubbing the outside with EVOO before adding the salt and pepper.