While eating a Hawiian pizza the other day, I thought the combination of flavors would go well with a pork loin. Here are the results from this weekend's smoke:
Stuffing:
2 Granny Smith Apples
1 Large white onion
16oz jar mild yellow peppers
15 1/4 oz can pinnaple (crushed)
1lb Mozz cheese (grated)
1/4 cup EVOO
1/2 cup Pineapple Juice
1 package bacon
Grease from additional package of bacon.
Peel and chop the apples into 1/4" squares. Chop the onions and peppers as well and add hand mix together with cheese, EVOO, and juice. Stir before adding stuffing to loin to keep liquid even.
Loin:
Square off the ends of a pork loin (7.5 lb in this case) and butterfly down the middle. Continue the cut until the loin lays flat. Then cut the cross hatch as show below to increases the surface area for the "lubricant" which we will talk about below. Make sure your cuts don't go through the loin or you will have a mess on your hands later.
Next, lay out your strings and lay one package of bacon on top. The bacon can be in any pattern, but I go diaginal....for absolutely no good reason:
Next, lay the loin on top of the bacon and apply the "lubricant"; bacon grease. I use the grease from one package of bacon. Rub the grease down into the crosshatching and cover the entire inner surface of the loin:
On top of that, lay a covering of the stuffing. You won't use all of the stuffing; perhaps not even half. (I cook the remaining stuffing in a foil pack and serve it on the side with the loin):
Finally, tie up the loin and apply your favorite pork rub. I do this on plastic wrap. I dust the loin and all around the plastic wrap. When you wrap it up, the remainder of the loin will be covered. I do this the night before so all of the flavors can meld:
I smoke loins at 225 until they hit 125 internal. Then foil and cook until it hits 155 internal. When 155 is hit, quickly remove it from the foil and tightly wrap it with several layers of plastic wrap. Then add the foil again, wrap a towel around it and place in the fridge or a cooler. I like them in the fridge because the stuffing sets up and makes it easier for slicing.
As you can see, the stuffing isn't overwelming. Pork loin has a great flavor on its own. Don't let the stuffing become the primary flavor:
I slice and serve cold, but you could reheat if you like it warm. This time I used grated cheese, but normally use string cheese. I will most likely go back to the string cheese because it binds the stuffing better than grated. Either way, a great tasting dish that works well as a meal, and even better as a sandwich the next day. Enjoy, and mahalo!
Stuffing:
2 Granny Smith Apples
1 Large white onion
16oz jar mild yellow peppers
15 1/4 oz can pinnaple (crushed)
1lb Mozz cheese (grated)
1/4 cup EVOO
1/2 cup Pineapple Juice
1 package bacon
Grease from additional package of bacon.
Peel and chop the apples into 1/4" squares. Chop the onions and peppers as well and add hand mix together with cheese, EVOO, and juice. Stir before adding stuffing to loin to keep liquid even.
Loin:
Square off the ends of a pork loin (7.5 lb in this case) and butterfly down the middle. Continue the cut until the loin lays flat. Then cut the cross hatch as show below to increases the surface area for the "lubricant" which we will talk about below. Make sure your cuts don't go through the loin or you will have a mess on your hands later.
Next, lay out your strings and lay one package of bacon on top. The bacon can be in any pattern, but I go diaginal....for absolutely no good reason:
Next, lay the loin on top of the bacon and apply the "lubricant"; bacon grease. I use the grease from one package of bacon. Rub the grease down into the crosshatching and cover the entire inner surface of the loin:
On top of that, lay a covering of the stuffing. You won't use all of the stuffing; perhaps not even half. (I cook the remaining stuffing in a foil pack and serve it on the side with the loin):
Finally, tie up the loin and apply your favorite pork rub. I do this on plastic wrap. I dust the loin and all around the plastic wrap. When you wrap it up, the remainder of the loin will be covered. I do this the night before so all of the flavors can meld:
I smoke loins at 225 until they hit 125 internal. Then foil and cook until it hits 155 internal. When 155 is hit, quickly remove it from the foil and tightly wrap it with several layers of plastic wrap. Then add the foil again, wrap a towel around it and place in the fridge or a cooler. I like them in the fridge because the stuffing sets up and makes it easier for slicing.
As you can see, the stuffing isn't overwelming. Pork loin has a great flavor on its own. Don't let the stuffing become the primary flavor:
I slice and serve cold, but you could reheat if you like it warm. This time I used grated cheese, but normally use string cheese. I will most likely go back to the string cheese because it binds the stuffing better than grated. Either way, a great tasting dish that works well as a meal, and even better as a sandwich the next day. Enjoy, and mahalo!
