Another Over Suffed Pork Loin, Q-View Too!

Discussion in 'Pork' started by davenh, Jul 12, 2008.

  1. davenh

    davenh Smoking Fanatic OTBS Member

    Was in the mood for some pork loin and I got a little carried away again with the stuffing, way too much..but it went together...lol.

    For the filling I used spinach, crushed garlic, cheese (ricotta, mozzarella and provolone), onions, peppers, garlic/provolone sausage (smoked them yesterday) and some fresh cut pineapple.

    The loin cut and flattened.

    [​IMG]

    The assembly, pre cooked all the veggies. Sausages were yesterdays smoke.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]


    Rolled, tied and ready to smoke. A little lumpy but a happy pork loin [​IMG].

    [​IMG]


    One hr, spraying with apple juice and brown sugar mix.

    [​IMG]


    2hrs, sprayed and flipped it.

    [​IMG]

    [​IMG]

    Will post more as it goes.
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    MMMmmmm Dave, that looks outstanding!![​IMG]
     
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    WOW, that is STUFFED. looks great
     
  4. tbucher1218

    tbucher1218 Smoke Blower

    wow that looks great
     
  5. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Looking real good so far, can't wait to see the sliced qiew!
     
  6. voldaddy

    voldaddy Meat Mopper

    Damn I'm hungry! Looks excellent Dave, waiting for the finished view.
     
  7. davenh

    davenh Smoking Fanatic OTBS Member

    Thanks everyone..here's a couple more pics [​IMG]. Should be done and resting in another 30 mins. Will take it off at 155°. Tossed on a few spuds a while back [​IMG].

    3 hrs, sprayed and tossed on a few taters.

    [​IMG]


    4.5 hrs flipped it back over and will pull soon. Internal around 151°.

    [​IMG]

    [​IMG]

    Hope it tastes as good as it looks [​IMG].
     
  8. davenh

    davenh Smoking Fanatic OTBS Member

    Resting, waiting on the taters and corn on the cob.[​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    Will post a slice when it up from it's nap [​IMG].
     
  9. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Fine looking loin! And that's what I call a really stuffed loin. Love to see a slice of it.
     
  10. davenh

    davenh Smoking Fanatic OTBS Member

    Here's a pic of it sliced, very tasty [​IMG]

    [​IMG]
     
  11. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Dave, that looks amazing![​IMG] Please accept some points from me!!
     
  12. davenh

    davenh Smoking Fanatic OTBS Member

    Thanks Seboke...made for a nice meal [​IMG].
     
  13. zug

    zug Fire Starter

    Amazing just Amazing Great looking Smoke.
     
  14. devolutionist

    devolutionist Meat Mopper

    Looks awesome Dave - points for sure.

    One question - how'd you cut it and get it flat like that?
     
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Stuffed aint the word, maybe over stuffed but great.[​IMG]
     
  16. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    That is one sweet piece of meat. Great job.[​IMG]
     
  17. davenh

    davenh Smoking Fanatic OTBS Member

    Thanks guys [​IMG]


    Here's a couple pics when I started. Should give you the idea.

    I make a slice starting at one corner to about half way down the length of the loin.

    [​IMG]


    Then move down and finish the slice across.

    [​IMG]


    Pull back on the loin so the bottom keeps laying flat on the board and slice the same way again. Keep cutting until its Kinda unrolled.

    [​IMG]


    Lay a couple sheets of plastic wrap over it and pound it out to an even thickness with the flat side of a tenderizer/mallet.

    [​IMG]


    Until it looks like this [​IMG].

    [​IMG]
     
  18. cman95

    cman95 Master of the Pit SMF Premier Member

    Awesome...points from here.[​IMG]
     
  19. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Wow that loin came out awesome....I am so doing one of those soon..so many meats so little time..
    Thank you for that great tutorial on how you sliced her up!
    Points fo sho'
     
  20. richtee

    richtee Smoking Guru OTBS Member

    Holy crap! I'd think the stuffing outweighed the loin by alot! How in tarnation you ever get that thing closed?!?

    <Bow> I'm impressed!
     

Share This Page