Plata-O-Plomo
Knows what a fatty is.
Yesterday I attempted my first stuffed pork loin. I found a nice 3 pounder and stuffed it with a green apple and a pair. I heated the sliced fruit up in butter and brown sugar. I wrapped the loin in prosciutto and smoked in my YS640 at 350. When it reached 110 I basted it with the glaze left over from the fruit. I added about 1/3 cup of maple syrup to butter and sugar. Took about 1.25 hours overall.
Next time I am thinking about stuffing it with meat sauce and parm cheese. Kind of an Italian loaf. I am looking for suggestions from any of you who have done an Italian stuffed pork loin. Please let me know what you did.
Thanks all!
Next time I am thinking about stuffing it with meat sauce and parm cheese. Kind of an Italian loaf. I am looking for suggestions from any of you who have done an Italian stuffed pork loin. Please let me know what you did.
Thanks all!