Stuffed Pork Loin (Apple)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,182
Macungie, PA
Stuffed Pork Loin (Apple)

I've seen a few of these, and always wanted to try one, so I finally went for it !!
I got hold of a couple pieces of Pork Loin, about one foot long each ($1.79 LB)

First Day (Prepping)
I filleted them with the small fish fillet knife in my kit. I found that even though I'm pretty good at filleting a fish, or something round, getting around corners like you have in a loin is different. I played it safe & didn't make it too thin, so as not to get any slice-thrus.

Then I spread Apple Pie filling on both pieces, and rolled them, and tied each one in 5 places.

Then coated with mustard and rub, wrapped with plastic wrap, and put in the fridge overnight.

The next day (Smoking):
11:30--------------I preheated my MES 40 to 220*, and lit my AMNPS (50/50 Hickory/Apple).
12:00---------------Put meat on 2nd rack from top, and AMNPS on bottom bars.
4:30-----------------Meat IT ranged from 146* to 151* (Cut heat back to 100*)
5:00-----------------Pulled both Pieces. IT ranged from 149* to 153*.

Slice, plate, add sides, and eat.

Thanks for looking,

Bear



Two Pork Loin Halves ($1.79 a pound)
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0154.jpg.html


Get out my little filleting kit:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0151.jpg.html


Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0149.jpg.html


Filleted & Apple Filling added:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0155.jpg.html


Stuffed, Rolled, Rubbed, Wrapped, and Refrigerated over night:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0159.jpg.html


Ready to smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0162.jpg.html


In the MES 40.
Had to put some cardboard up to block the wind:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0164.jpg.html


Got my Magical AMNPS going good:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0168.jpg.html


Fresh out of smoker:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0170.jpg.html


First slices for Me & Mrs Bear:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0171.jpg.html


Bear's Supper:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0174.jpg.html


Close-up:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0175.jpg.html


The rest of the slices:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0177.jpg.html


7 more pairs going into the freezer for future meals for Me & the Missus:

Also we ate 6 slices in 3 meals, and gave 3 slices to our Son.
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0179.jpg.html
 
Nice job Bear.....  Excellent idea on using the filling...    
icon14.gif
.... 
 
Nice job on the tuck & roll there Bear. Beautiful color, looks nice & juicy (always an issue with loins) and a good thick cut. Taters & gravy always a hit here and I'm happy to see you with some green on the plate...LOL.....good job......Willie
 
Looks delicious!  I'm going to try this and reserve some of the liquid pie filling for a glaze at the end.

-Kurt
 
I have never done it exactly that way but looks great. I have used a steel and made a hole in the center of the loin and then stuffed it with dried apricots  and have also used fresh jalapenos (just trimmed off the stem and shoved them in the loin. Both ways turned out great and have served both at a cook out and the folks were divided about 50-50 as to which they preferred. Great job filleting the loin. I have never tried that trick but will store it away and give it a try some day.........dewboy
 
Yum. Great idea using the pie filling. I might try one apple and one peach if I ever get around to doing this. Nice job bear.
Thanks HD !!

Bear
 
Good looking food.

I will have to try this.
Thank You farmer!!

Bear
 
looks good as always Bear....i did one of these a few months back along with some other goodies for the 4th
Thanks Redneck!!

I think yours was one of the ones that inspired me!

Bear
 
Thanks Bear for this fantastic idea!  Will be stopping at the store this afternoon to pick up a couple of loins w/fruit filling for tomorrow's project.  I've done stuffed loins w/homemade chorizo and fresh fruit salsa (lots of work) and always enjoyed them.  I like your ideas and this looks like easy prep and I like easy prep with full flavors :)
 
Looks great! What rub did you use? Will have to try this as soon as we dry out from the flooding. We are still on boil water to use.
bravo.png
Thanks Cuzz!!

I get the rub from a Buddy of mine.

Got to be a pain boiling your water. Glad you made it through in one piece!!

Bear
 
Nice job Bear.....  Excellent idea on using the filling...    
icon14.gif
.... 
Thanks Dave!!

Bear
 
Nice job on the tuck & roll there Bear. Beautiful color, looks nice & juicy (always an issue with loins) and a good thick cut. Taters & gravy always a hit here and I'm happy to see you with some green on the plate...LOL.....good job......Willie
Thanks Willie!!

Yup---Really tender & moist.

Mashed with gravy first night----French fries with gravy second nigh------Mashed with butter third night. I love 'em all.

LOL----I always have green, but sometimes there isn't room on the first plate.

Bear
 
That looks soooo good.  Would be great for a Fall meal.....I would add sweet taters and/or turnip greens and some corn bread!

Made me drool!  
drool.gif


Kat
 
As usual, you are an innovator, Bear. Also the Qview and instructions are great.

Sadly, now there is on more thing on my to do list!

points1.png


Disco
 
 
Looks delicious!  I'm going to try this and reserve some of the liquid pie filling for a glaze at the end.

-Kurt
Thanks Kurt !!!

Sounds like a good idea!!

Bear
 
I have never done it exactly that way but looks great. I have used a steel and made a hole in the center of the loin and then stuffed it with dried apricots  and have also used fresh jalapenos (just trimmed off the stem and shoved them in the loin. Both ways turned out great and have served both at a cook out and the folks were divided about 50-50 as to which they preferred. Great job filleting the loin. I have never tried that trick but will store it away and give it a try some day.........dewboy
Thank You Dewboy!!

Bear
 
Nice looking loin Bear 
drool.gif
   I wouldn't shy away from it! 
biggrin.gif
Thank You B !!

Bear
 
Looks Great as usual Bear! Add some homemade kraut to that and I be in heaven!
Thanks Case!!!

Bear
 
Looks good, sounds pretty dang tastee........You inspire, I am now thinking what a rolled up loin with home made apple butter would be like. Gonna put that on my list, I just did 4 whole loins, its time for something else...... but apple butter. Hmmmmmm........

Lookin Good Senor~Bear!
 
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