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View Full Version : Stuffed boneless Pork Loin (pron)


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

bigabyte
07-16-2011, 08:25 PM
Very nice!:clap:

martyleach
07-16-2011, 08:34 PM
Looks good. How'd it taste? What would you do differently next time?

Smiter Q
07-16-2011, 08:37 PM
Really fantastic work. I like the cranapple reduction sauce. Did it come out nice and sweet?

Do you usually cook to 160?

EricF
07-16-2011, 08:58 PM
Looks good. *How'd it taste? *What would you do differently next time?

It tasted a lot like a holiday stuffing due to the fresh sage. The pork had nice but not over powered smoke to it, and the crabapple reduction had a cinnamon stick plus half a cup of brown sugar so yeah it was sweet, but a little warmth to it too. As far as anything different next time not a thing I can think of. Actually everyone here told me they want me to reapt this at the holidays.

Really fantastic work. *I like the cranapple reduction sauce. *Did it come out nice and sweet?

Do you usually cook to 160?

No one in my household likes medium well they all want it well done so goes the 160 let rest and rise to about 165.

N8man
07-16-2011, 09:53 PM
Now, I'm Hungry Again!!!!!
Thanx For Sharing!!!!

Boshizzle
07-16-2011, 10:55 PM
Now, that's a thing of beauty!

http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=3238