Stuffed Pork Loin (re-post)

Discussion in 'Pork' started by carpetride, Mar 7, 2009.

  1. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I thought I would repost this as it was one of my favorite smokes and it appears that it may be lost in the Purge ;) So I'm humoring myself in reposting it.

    Stuffed Pork Loin:

    Started with a half Loin trimmed, about 5lbs before being trimmed.


    Unrolled the Loin with very careful cuts and ran the mallet over it a little bit.

    Added a layer of Proscuitto ham.

    Added 1lb of Sweet Italian Sausage

    A layer of fresh spinach

    Kraft 5 Italian Cheese and some Feta

    All rolled up


    Some of this

    EVOO+the above Pic+Fresh Rosemary from the garden

    Pulled it at 150 internal and let it coast in a hot cooler

    Sliced and ready to eat, I didn't get a bite!

    Hope you enjoyed looking I cooked this for my neighbor (stepmother) and a group of her friends. I didn't get to try it but was told it was wonderful, I think the spinach took it to the "next" level for them.

    Thought reposting might give some others new ideas about ingredients and technique.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job Trent. Thanks for reposting this. [​IMG]
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Still looks awesome nice job!!
  4. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    This is a thing of beauty!!!
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    That's a beautiful stuffed loin...thanks for reposting it Trent! [​IMG]
  6. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Very nice.

    I bet the neighbor loved it...My neighbors love when I get the smoker out...I use them as a test bed for new ideas and creations, and recipies. I wish I lived next to someone like me!

    BBQ Eng.
  7. liquorman

    liquorman Newbie

    what temp did you cook it at????
  8. jlomni

    jlomni Newbie

    Great looking recipe. Trying it tomorrow. Was the sausage cooked or raw when you stuffed the loin? Thanks
  9. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I just pre cooked the sausage in a skillet before stuffing. I believe everyone else does as well.

    Liquorman: I'm sorry I didn't see your post until now. I generally shoot for 225 when I cook but in all reality I don't think a range up to 250 will have much difference.

    I pulled it off at an internal 150, then foiled and stuffed into a hot cooler. I let it coast on higher until serving.
  10. jlomni

    jlomni Newbie

    Thanks for the prompt reply Carpetride. You're the man.

    I'll let you know how it turns out. Internal of 150 sounds low based on other recipes I've looked at and my meat thermometer says 175 for pork. I'll try your advice and ignore the other tips I've read.
  11. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I would guess it coasted another 5 maybe 10 degrees higher. If you like your pork really done then this is probably only medium.

    Take it to 160 and let it coast from there if it makes you feel better. Some on here go less than I did but that wouldn't suit my taste.
  12. jlomni

    jlomni Newbie

    I like mine on the rare side. It is my wife that thinks she'll get worms if not cooked thoroughly. LOL

    I'll take it off in low 150's and let ya know. Thanks
  13. meatball

    meatball Smoking Fanatic OTBS Member

    this recipe looks awesome and I have a nice pork loin in my freezer, so I'm thinking for the weekend. I was wondering what kind of wood you prefer with pork loin? I made a tenderloin with hickory once that I didn't care for - Apple?

Share This Page