EricF
07-16-2011, 08:12 PM
I started with a whole 8lb boneless pork loin.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000649.jpg
I cut the loin in half and package the other half to be frozen for latter use. Thus now I have a 4lb Pork loin to prep.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000650.jpg
Using a boning knife I roll cut the loin.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000651.jpg
I created a bread and cornbread 50/50 stuffing with some dried cranberries. Once ready I applied the stuffing onto the cut pork loin.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000652.jpg
Rolled the pork loin and tied with butcher twine.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000653.jpg
Seasoned with my pork rub.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000655.jpghttp://i63.photobucket.com/albums/h134/ericjfricke/P1000654.jpg
Put on my offset with a charcoal white oak fire holding a temp of 240. When the white oak gave up the smoke I switched to apple a few apple wood chunks, then back to the white oak to finish. At 4 hours I took a cranapple juice reduction sauce and glazed the roast. About 45 minutes latter I finally crossed the finish line with a meat thermometer reading at 160. So I pulled it off the smoker and wrapped in aluminum foil for a half hour.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000663.jpg
Used the remaining cranapple juice reduction bit of sauce.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000664.jpg
http://i63.photobucket.com/albums/h134/ericjfricke/P1000649.jpg
I cut the loin in half and package the other half to be frozen for latter use. Thus now I have a 4lb Pork loin to prep.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000650.jpg
Using a boning knife I roll cut the loin.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000651.jpg
I created a bread and cornbread 50/50 stuffing with some dried cranberries. Once ready I applied the stuffing onto the cut pork loin.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000652.jpg
Rolled the pork loin and tied with butcher twine.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000653.jpg
Seasoned with my pork rub.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000655.jpghttp://i63.photobucket.com/albums/h134/ericjfricke/P1000654.jpg
Put on my offset with a charcoal white oak fire holding a temp of 240. When the white oak gave up the smoke I switched to apple a few apple wood chunks, then back to the white oak to finish. At 4 hours I took a cranapple juice reduction sauce and glazed the roast. About 45 minutes latter I finally crossed the finish line with a meat thermometer reading at 160. So I pulled it off the smoker and wrapped in aluminum foil for a half hour.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000663.jpg
Used the remaining cranapple juice reduction bit of sauce.
http://i63.photobucket.com/albums/h134/ericjfricke/P1000664.jpg