Pork loin - apple stuffing

Discussion in 'Pork' started by rare2medium, Apr 17, 2016.

  1. rare2medium

    rare2medium Fire Starter

    Ok, newbie Mike here again. 4th use of the MES30, things are going well!! Today FINALLY got the AMEAZEN smoker tray working the way I wanted it to. Not sure it this is the "accepted" way to do it (preventing a stall), but after a few failure I tried some new things. I pre-heated the pellets (pecan / cherry) at 250 for an hour in the MES  and then after torching them removed the pellet barrel and moved out the internal tray about 1/3rd inch and left the pellet barrel out. The smoker tray remained lit for 4 hours without a problem. If this was a good / bad move or if anyone has advice I'd appreciate it. I would assume the heating element probably has to work overtime with the tube removed, so I'm not sure this is the best approach but I was getting frustrated getting this to burn reliably unattended. Anyway, onto today's cooking.

    Got a good deal on boneless pork loins from Weis in Parkesburg PA. Being new to smoking I opted to only buying two 2lb loins and stuff them and smoke/bbq them. Rather than butterfly them to stuff, I opted to try something new and did a roll cut to make them into a flat piece of pork and roll them up with the stuffing like a jelly role. Cutting them was easy, tried to maintain a thickness of 1/2 inch an added Jeff's rub to both inside and outside.


    Wrapped up these two loins with the rub and put them in the frig over night. The next day, I made the apple stuffing. Got the idea from Paula Dean, ingredients included diced two Granny Smith apples, one onion, two celery stalks (keep in mind, this was for two 2lb loins), salt, pepper, sage powder (your choice to how much, I like it). Take all of that put in a fry pan the morning of the smoking and sauté it in olive oil until soft. Then add 3 Tbs of butter and about 5 slices of white bread crumbled up to make a stuffing and stir fry. You will also need to add about 1/2 to 3/4 cup of chicken broth to make it moist as you stir fry. After it is all done, set it aside and let it cool and add some dried cranberries.

     Let the stuffing cool before you add it to the pork.


    Layer evenly with the stuffing and roll up. I opted to stab the two ends with two large tooth picks before I used twine to tie it up, that was just my choice to manage the meat and stuffing. 

     

    Put in the MES30, temp set smoker at 260 at 2pm, all went well, served dinner at 6pm. About 30 minute prior to pulling out the meat for service I laid on a layer of Stockyard Apple BBQ sauce and put it back in the smoker for 25 min. I never tried it before but I figured being that it was stuffed with apples, why not try it. My lady loved it, she said it was like apple butter gravy. I guess that's a good thing.


     Dinner tonight was great and we have lots of left-overs. Last night the smoked beef ribs were a hit and tonight the pork roll was great. I'm really loving this Christmas gift!
     
    chef jimmyj and garyhibbert like this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good and a great post. [​IMG]I have an Apple Brine and Apple Topper you may like to try some time...JJ

    Apple Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water

    Combine all and Brine the meat at least over night, 24-48 hours would be better.

    Apple Pork Topper

    3C Apple Sauce

    3T Dijon Mustard

    3T Brown Sugar

    2T Apple cider Vinegar

    1tsp Rubbed Sage

    1/2tsp Black Pepper

    1/2tsp Salt

    1/8tsp Cinnamon

    Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

    Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ
     
  3. rare2medium

    rare2medium Fire Starter

    JJ, thanks for the recipes!
     
  4. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Mike.  GREAT job on the stuffed loin.  You really nailed it.

    Depending on how much trouble I have with my AMNPS, I pull the chip loader out a couple of inches to, if need be, all the way out.  Whatever it takes.

    I`ve used JJ`s pork brine and can tell you it is VERY good.  You`ll like it and it sure keeps things moist.

    [​IMG]

    Gary
     

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