First try at stuffed pork loin

Mad Max · 07-17-2008, 09:52 AM

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.

Arlin_MacRae · 07-17-2008, 10:14 AM

It sure looks good!

Did you let it rest a bit before slicing?

Mad Max · 07-17-2008, 10:18 AM

Quote:

Originally Posted by Arlin_MacRae

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?

Jax191 · 07-17-2008, 10:30 AM

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.

iamuzzyhunter · 07-17-2008, 10:35 AM

You might want to consider taking it off at 150 degrees next time. It works for me.

Jack2u2 · 07-17-2008, 10:56 AM

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!

Mad Max · 07-17-2008, 11:11 AM

Quote:

Originally Posted by iamuzzyhunter

You might want to consider taking it off at 150 degrees next time. It works for me.

Quote:

Originally Posted by Jack2u2

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.

Big George's BBQ · 07-17-2008, 11:15 AM

If you are wrapping it you may want to take it off at 145 as it will continue to cook some when wrapped

ams14 · 07-17-2008, 12:49 PM

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!!!

Mad Max · 07-17-2008, 12:56 PM

Quote:

Originally Posted by ams14

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.

OSD · 07-17-2008, 01:08 PM

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

Butts-n-gutts · 07-17-2008, 01:11 PM

sure Max

use my WSM and don't invite me.

I'll remember that

why did you not try out the drum?

Stiltz6ft9in · 07-17-2008, 03:46 PM

I might have to try something similar this weekend... Do one of those along with a fatty.

Greendriver · 07-17-2008, 04:30 PM

Sound good and looks good too, and I love that risotto any way you can fix it.

BBQ Grail · 07-17-2008, 04:32 PM

That looks really good! Thanks for sharing.

07-17-2008, 10:14 AM	#2
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	It sure looks good! Did you let it rest a bit before slicing? __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

07-17-2008, 10:30 AM	#4
Jax191 On the road to being a farker Join Date: 06-09-08 Location: Tampa Downloads: 0 Uploads: 0	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. __________________ Currently hobbling along with a Brinkman Electric "Water" smoker.

07-17-2008, 10:56 AM	#6
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX. Downloads: 0 Uploads: 0	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! __________________ Jack -www.jrcsbbqandseasonings.com

07-17-2008, 12:49 PM	#9
ams14 On the road to being a farker Join Date: 06-12-07 Location: Denver Downloads: 0 Uploads: 0	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!!! __________________ Andy in Denver

07-17-2008, 01:11 PM	#12
Butts-n-gutts Full Fledged Farker Join Date: 01-27-08 Location: Mooresville, NC Downloads: 0 Uploads: 0	sure Max use my WSM and don't invite me. I'll remember that why did you not try out the drum? __________________ KCBS CBJ WSM UDS

07-17-2008, 10:35 AM	#5
iamuzzyhunter On the road to being a farker Join Date: 05-10-07 Location: Harlan, IA Downloads: 0 Uploads: 0	You might want to consider taking it off at 150 degrees next time. It works for me.

07-17-2008, 11:15 AM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	If you are wrapping it you may want to take it off at 145 as it will continue to cook some when wrapped

07-17-2008, 01:08 PM	#11
OSD is One Chatty Farker Join Date: 12-22-05 Location: St. Petersburg, Fl. Downloads: 0 Uploads: 0	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

07-17-2008, 03:46 PM	#13
Stiltz6ft9in Full Fledged Farker Join Date: 04-18-08 Location: Ohio Downloads: 0 Uploads: 0	I might have to try something similar this weekend... Do one of those along with a fatty.

07-17-2008, 04:30 PM	#14
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga Downloads: 0 Uploads: 0	Sound good and looks good too, and I love that risotto any way you can fix it. __________________ Greendriver, -------------------------------------------- Backwoods Smoker Authorized Dealer Backwoods Extended Party, Traeger, BGE Mini, and Portable Kitchen. Dalton Grill & Smoke for Smokers & Recipes Blog - Carpet Capitol Living

07-17-2008, 04:32 PM	#15
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	That looks really good! Thanks for sharing. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

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