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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-04-2019, 11:56 AM   #1
Plata-O-Plomo
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Default First Stuffed Pork Loin

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!
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Old 12-04-2019, 12:09 PM   #2
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Looking good I see you doing this again
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Old 12-04-2019, 06:30 PM   #3
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I just grilled a pork loin with a rosemary heavy rub mixture. Served a dressing of granny Smith apples onion garlic sage sausage and diced jalapeno bacon with it. I got tired of stuffing loins though. Just cut a thick slice and put a spoonful of the dressing on top.
Cooked the apple onion and garlic in the grease from the jalapeno bacon
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Old 12-04-2019, 07:42 PM   #4
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Looks darn good.
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Old 12-04-2019, 07:51 PM   #5
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looks very tasty ,nice cook
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Old 12-04-2019, 09:03 PM   #6
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You might be able to adapt a version of my stuffed fatty to a loin:

http://www.bbq-brethren.com/forum/sh...d.php?t=267852
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Old 12-05-2019, 11:16 AM   #7
Plata-O-Plomo
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Quote:
Originally Posted by Swine Spectator View Post
You might be able to adapt a version of my stuffed fatty to a loin:

http://www.bbq-brethren.com/forum/sh...d.php?t=267852
Wow! That looks totally awesome. That does give me some ideas. Thank you!
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Old 12-05-2019, 12:59 PM   #8
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I used to make a pinwheel loin dish, and you just reminded me about it.
The filling is a paste of mozzarella, ricotta, and spinach. The spinach is wilted in EVOO, then chopped. Thanks! I know what i'm doing this weekend!
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Old 12-05-2019, 01:24 PM   #9
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Wow that looks great, I will be trying that hopefully it will turn out as good as yours.
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Old 12-05-2019, 02:01 PM   #10
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Talked to the wife today. She wants the next one with pineapple, coconut and other flavors to make it a Hawaiian twist. That does sound good.
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Old 12-05-2019, 03:22 PM   #11
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I have made them with various lunch meats inside (ham, salami, etc), and string cheese.
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Old 12-05-2019, 04:51 PM   #12
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Default Mexican fatty

Some friends
Sorry I posted on this thread by mistake. Can a mod please delete?
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