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Unread 07-17-2008, 09:52 AM   #1
Mad Max
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Default First try at stuffed pork loin

I had this piece of center cut pork loin and I got the idea of doing a stuffed pork loin after searching previous threads, in this forum (Thanks guys). I prepared the pork loin and made a stuffing of apple, cranberries, blue cheese, cheddar cheese, roasted red peppers and green onion. Filled the pork loin, rolled it up and tied it up with butcher's twine. I coated the outside with EVOO and seasoned with "Road Kill Critter's Seasoning" (just wanted to try it out). The loin went into the fridge over night. In the afternoon, I soaked a couple of pieces of cherry wood and apple wood, started my fire with half a chimney of briquettes. When the fire was ready I added the wood and put the roast on the grill. Set my thermos and waited. The smoker was running about 225-240, and every 40 minutes I sprayed the pork with apple juice. It took about 3 and 1/2 hours to reach the temp of the internal temp. of 160. I then foiled it and placed it in the cooler while the Parmesan risotto was finished.
The pork loin was sliced up and served as shown. The stuffing was great, but the loin was a little drier than I would have wanted, next time, I will take it off sooner and let the carry over heat finish it in the foil. Any suggestion are welcomed.
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File Type: jpg porkroast2.jpg (64.7 KB, 163 views)
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File Type: jpg porkroast7.jpg (55.9 KB, 161 views)
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Unread 07-17-2008, 10:14 AM   #2
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It sure looks good!

Did you let it rest a bit before slicing?
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Unread 07-17-2008, 10:18 AM   #3
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Quote:
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It sure looks good!

Did you let it rest a bit before slicing?
I had it in the foil for about 35 minutes and then let it sit uncovered for about 10 minutes, before slicing. Should I have waited longer?
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Unread 07-17-2008, 10:30 AM   #4
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Gotta be tough to keep loin moist on the smoker... not much fat/connective tissue. Maybe aim for a higher temp?

Looks great though, I love the porkloin/apple combo.
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Unread 07-17-2008, 10:35 AM   #5
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You might want to consider taking it off at 150 degrees next time. It works for me.
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Unread 07-17-2008, 10:56 AM   #6
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Yep! I pull mine off at 150, and the're always moist. From the looks of yours, a little dry didn't hurt it much - looked great!
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Unread 07-17-2008, 11:11 AM   #7
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Quote:
Originally Posted by iamuzzyhunter View Post
You might want to consider taking it off at 150 degrees next time. It works for me.
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Yep! I pull mine off at 150, and the're always moist. From the looks of yours, a little dry didn't hurt it much - looked great!

Yeah, I will definitely try that next time. Thanks.
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Unread 07-17-2008, 11:15 AM   #8
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If you are wrapping it you may want to take it off at 145 as it will continue to cook some when wrapped
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Unread 07-17-2008, 12:49 PM   #9
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Did you add a bunch of apple juice when you foiled? I think a lot of people take them well beyond 160 and don't have problems... even 180... Bill???

Looks great nonetheless!!!
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Unread 07-17-2008, 12:56 PM   #10
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Quote:
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Did you add a bunch of apple juice when you foiled? I think a lot of people take them well beyond 160 and don't have problems... even 180... Bill???

Looks great nonetheless!!!

I sprayed it with AJ before foiling.
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Unread 07-17-2008, 01:08 PM   #11
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I usually pull them around 140*-145*, then wrap them in foil to rest. I put about 1/4 cup of AJ mixed with the rub I used for the cook to the foil. This works for me. YMMV
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Unread 07-17-2008, 01:11 PM   #12
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sure Max

use my WSM and don't invite me.

I'll remember that

why did you not try out the drum?
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Unread 07-17-2008, 03:46 PM   #13
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I might have to try something similar this weekend... Do one of those along with a fatty.
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Unread 07-17-2008, 04:30 PM   #14
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Sound good and looks good too, and I love that risotto any way you can fix it.
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Unread 07-17-2008, 04:32 PM   #15
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That looks really good! Thanks for sharing.
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