Apple and Sausage Stuffed Loin

[---k---]

I think it looks great.

[boatnut]

Originally Posted by Wrench_H

If it was just my wife and I, I probably would have pulled it off around 165, but we had some neighbors over, and I always get scared that I'm going to make somebody sick, so I left it a little longer. It actually stayed really juicy though, probably from the moisture in the apples on the inside.

Looks fantastic, Wrench. gonna try that one. I would of pulled at 145 and let rest. You won't make anyone sick pulling pork at lower temps, not with today's pigs.

[PigBoy]

That's true, and it's such a great buy right now. Sam's club had some getting close to date last week and pick some up for $1.77/lb.

[1FUNVET]

I will file this away for future use. I can here my wife now" let me guess, the recipe came from BBQ Brethern "

[jimmyinsd]

pork loin is about the most tasty, forgiving, versatile piece of meat out there.

you can make a good loin roll with just about any kind of filling. i do a garden roll with peppers, tomatoes and onions. a mexi roll with hot salsa. a fruit roll similar to what the OP did. and the hawaiian with pineapple. you are really only limited by your imagination.

and as noted, you will have a hard time making somebody sick, the biggest thing is to get the meat consistancy palatable. there is a definate line where undercooked pork is nasty in the mouth. i think i usually pull and foil around 150 or so. depends on how many wobbly pops i have consumed.

[thomasjurisd]

Wow, look at that!