Nice ring on stuffed loin

Discussion in 'Pork' started by davidhef88, Jan 10, 2016.

  1. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I could eat these every day. Stuffed with mushrooms sautéed in butter and burgundy, and sharp cheddar. Smoked with hickory @225* for about three hours.
     
    disco likes this.
  2. b-one

    b-one Smoking Guru OTBS Member

    That looks tasty to me! You could go a step further and pound that loin with a mallet I bet you'd like it!
     
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    No need to. I could cut it with a fork.
     
  4. b-one

    b-one Smoking Guru OTBS Member


    Glad to hear it was so tender,I just prefer the stuffing spread out more. Have you ever tried wrapping one in bacon? I bet that would be nice as well.
     
  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Yes I've wrapped them, rubbed them and stuffed them with anything you can imagine. Mushroom and cheddar or jalapeño and cheddar are my favorite.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow that looks :drool

    Gonna have to try this.Thumbs Up
     
  7. whistech

    whistech Smoking Fanatic SMF Premier Member

    Looks Delicious!
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    David, you have inspired me. Thanks!

    Point for something new to try.

    Disco
     
  9. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Thanks disco. You can stuff these with anything and they come out good. Stuffing and apple chunks sautéed in butter and cinnamon is a great filling also.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking loin! Sometimes they are hard to keep moist & juicy, but it looks like you nailed it.
     
  11. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Thanks Al. You really have to watch the temperature toward the end and remember it will carry over after you pull it out. I usually pull them at 135-140. Usually carry over to 140-144. Some people won't eat pork at that temp but I'm fine with it.
     

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