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Old 08-19-2007, 05:55 AM   #1
Larry Wolfe
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Default 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!!!

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Old 08-19-2007, 06:08 AM   #2
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Nice grub, nice presentation. I could almost smell it.
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Old 08-19-2007, 06:10 AM   #3
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Old 08-19-2007, 07:07 AM   #4
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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.

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Old 08-19-2007, 07:11 AM   #5
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Looks good. I love cooking a stuffed pork loin and next time I think I will try the jelly.
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Old 08-19-2007, 07:15 AM   #6
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That loin looks great and I'm sure it tasted great too.

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Old 08-19-2007, 08:01 AM   #7
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Looks great Larry!!

Gonna have to do one of those pretty soon!
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Old 08-19-2007, 08:08 AM   #8
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Looks great. Pork loin is probably my favorite meal.

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Old 08-19-2007, 09:03 AM   #9
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Looks real tasty Brother.
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Old 08-19-2007, 12:20 PM   #10
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Looks great.
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Old 08-19-2007, 12:26 PM   #11
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Very nice! Would smoking a stuffed loin be dry? What temps/ how long?
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Old 08-19-2007, 01:15 PM   #12
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My wife was just asking me the other day to stuff and smoke a loin. Think I might do it this next coming weekend.

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Old 08-19-2007, 01:44 PM   #13
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Originally Posted by keale View Post
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.
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Old 08-19-2007, 01:53 PM   #14
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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.
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Old 08-20-2007, 09:23 AM   #15
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Looks amazing!
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