Stuffed Pork Loin w Q-View

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yotzee

Smoking Fanatic
Original poster
Jul 8, 2013
427
35
Pittsburgh, PA
Had about a 6 inch piece of pork loin my mother gave us so I decided to stuff it and smoke it.  I was originally thinking of stuffing it with a home made apple chutney and finishing it with a bourbon glaze, but the wife wanted something more savory and asked for mushroom, onion and cheddar.  She's 8 months pregnant, so she won.

Here's some Q-view


Still need to work on my butterflying skills


Saute'd some peppers and onions seasoned with Tony C's:


My dexterity tying thin knots and such is the reason I decided I wouldn't be a surgeon.  I'm getting better.


Nice coat of my own rub


About 3 hours in the smoker to an internal temp of 140.  Covered with BBQ sauce for the last 30 mins


Guy Fieri was making a Roasted Poblano Pepper Corn Bread yesterday morning.  Figured it was the perfect accompaniment.  This is a must try.  The recipe is on the Food Network Website.  The only thing I would do different next time is a little sugar.


Cross section of the porky goodness:


And my first helping.  Delish!


The wife was pleased and since she's growing my new baby boy, gotta keep her well fed and healthy!  Happy Wife, Happy Life!
 
Looks Great Yotzee!!
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Your Butterflying looks better than mine!!
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The ones I did were longer, and I found that the longer they are, the harder they are to fillet.

Nice Job!!!

Bear
 
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 Nice job! The stuffed loin looks great and I'm liking the cornbread too!
 
Ahhh ok. The reason I was asking is because I brined one for the first time a few nights ago and it was juicy and tender but from what I remember so were the other loins I've roasted. I wasn't sure I could tell the difference between brined and unbrined. Guess I'll have to do a side by side comparison one day.
 
Ahhh ok. The reason I was asking is because I brined one for the first time a few nights ago and it was juicy and tender but from what I remember so were the other loins I've roasted. I wasn't sure I could tell the difference between brined and unbrined. Guess I'll have to do a side by side comparison one day.
Yeah it was an after thought as I was eating it wondering if brining would have changed anything.  I am gonna try brining next time.
 
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