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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-15-2011, 07:06 PM   #1
JMSetzler
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Default 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!
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Unread 10-15-2011, 07:18 PM   #2
BlueHowler
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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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Unread 10-15-2011, 07:25 PM   #3
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Wow, that looks great. Same me a bite.
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Unread 10-15-2011, 07:31 PM   #4
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You're getting Phansy. Soon we will be calling you Phubar Jr.
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Unread 10-15-2011, 08:05 PM   #5
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Quote:
Originally Posted by BlueHowler View Post
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.
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...
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Unread 10-15-2011, 08:09 PM   #6
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Wow!!! Awesome, I am going to have to be a Copy-Cat on that in the near future. Great work, I wish I was cooking that tonight.
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Unread 10-15-2011, 08:13 PM   #7
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Quote:
Originally Posted by JMSetzler View Post
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...
Dang JM, the one you cooked looks stellar, and the next time sounds killer fine too! Starvin' over here Mon!!
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Unread 10-15-2011, 08:14 PM   #8
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Holy cow! I mean pig! I think you're sandbaggin your recipes.
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Unread 10-15-2011, 08:34 PM   #9
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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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Unread 10-15-2011, 09:00 PM   #10
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Quote:
Originally Posted by jgbmgb View Post
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!!!
Slow cook it in the smoker in a pan with balsamic and molasses :) Compromise is good :)
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Unread 10-15-2011, 09:15 PM   #11
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She tells me 3-4 nights a week of smoke is plenty! She tells me to remember the stroke thread from a while back! I just laugh! Oh and the basalmic and molasses is great with chuckies too!!!
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Unread 10-16-2011, 09:03 AM   #12
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Looks tasty!
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Unread 10-16-2011, 09:29 AM   #13
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Wow JM, that looks fantastic...and those taters, sinful!
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Unread 10-16-2011, 10:28 AM   #14
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looks wicked man!!!!!!! think i will try something along the same line you just did
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Unread 10-16-2011, 06:58 PM   #15
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Quote:
Originally Posted by JasonBB View Post
looks wicked man!!!!!!! think i will try something along the same line you just did
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.
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