SmokeFan
Full Fledged Farker
- Joined
- Feb 13, 2012
- Location
- Fort Worth, TX
My wife is a school teacher and every once in a while they have luncheons where they are all supposed to bring something. My wife's grade level was responsible for a "main" and I decided to do something a little special. Those teachers work really hard, and don't get nearly the appreciation they deserve.
With that said, I decided to do a stuffed pork loin. I've done lots of tenderloins, but not the whole loin. So I turned to APL's Serious Barbeque, and found a recipe with a good brine, glaze and technique. But I wanted to kick it up a notch, and his wasn't stuffed. I settled on a riff off something I saw online using mustard, spinach, apricots, prosciutto and pine nuts.
Here's his recipe, it's the same one i have in my book, so I doubt he cares if it's shared.
http://www.epicurious.com/recipes/food/views/Glazed-Pork-Loin-with-Cilantro-and-Garlic-352949
I brined the 8lb loin using APL's Brine over night, but failed to get any pics. :tsk:
This morning I butterflied the loin open, and pounded a bit flat, as seen here:
Spread a little mustard on it:
Then some good spinach and good prosciutto:
Also layered it in with chopped dried apricots and roasted pine nuts, but got carried away and forgot the pic.
Next I rolled it and tied it:
Rubbed it down with oil, and then the APL recipe rub, plus I added about 3/4 T ground espresso.
On to the BGE it went, I had it running at about 275, with Oak lump and Cherry chunks.
Once the internal temp hit about 135, I started glazing.
I glazed 3 or 4 more times until I hit 150 on the temp, and pulled the loin to rest. I added the extra 5 degrees just to be on the safe side, since it was for a whole bunch of people I don't know so well. I'm sure it went up another few degrees during the rest. But it was tender and juicy.
After the rest, I sliced it up, trayed it, sprinkled with some remaining glaze, cilantro and some Maldon's Sea Salt.
Havent heard any reports yet, but the piece I ate for safety's sake(
) was sure delicious. That APL glaze was crazy good.
Hope the teacher's enjoyed it, they deserve that and more! :clap2:
Thanks for looking! :grin:
With that said, I decided to do a stuffed pork loin. I've done lots of tenderloins, but not the whole loin. So I turned to APL's Serious Barbeque, and found a recipe with a good brine, glaze and technique. But I wanted to kick it up a notch, and his wasn't stuffed. I settled on a riff off something I saw online using mustard, spinach, apricots, prosciutto and pine nuts.
Here's his recipe, it's the same one i have in my book, so I doubt he cares if it's shared.
http://www.epicurious.com/recipes/food/views/Glazed-Pork-Loin-with-Cilantro-and-Garlic-352949
I brined the 8lb loin using APL's Brine over night, but failed to get any pics. :tsk:
This morning I butterflied the loin open, and pounded a bit flat, as seen here:
Spread a little mustard on it:
Then some good spinach and good prosciutto:
Also layered it in with chopped dried apricots and roasted pine nuts, but got carried away and forgot the pic.
Next I rolled it and tied it:
Rubbed it down with oil, and then the APL recipe rub, plus I added about 3/4 T ground espresso.
On to the BGE it went, I had it running at about 275, with Oak lump and Cherry chunks.
Once the internal temp hit about 135, I started glazing.
I glazed 3 or 4 more times until I hit 150 on the temp, and pulled the loin to rest. I added the extra 5 degrees just to be on the safe side, since it was for a whole bunch of people I don't know so well. I'm sure it went up another few degrees during the rest. But it was tender and juicy.
After the rest, I sliced it up, trayed it, sprinkled with some remaining glaze, cilantro and some Maldon's Sea Salt.
Havent heard any reports yet, but the piece I ate for safety's sake(
) was sure delicious. That APL glaze was crazy good.Hope the teacher's enjoyed it, they deserve that and more! :clap2:
Thanks for looking! :grin:
