Stuffed Pork Loin w Q-View

Discussion in 'Pork' started by yotzee, Apr 7, 2014.

  1. yotzee

    yotzee Smoking Fanatic

    Had about a 6 inch piece of pork loin my mother gave us so I decided to stuff it and smoke it.  I was originally thinking of stuffing it with a home made apple chutney and finishing it with a bourbon glaze, but the wife wanted something more savory and asked for mushroom, onion and cheddar.  She's 8 months pregnant, so she won.

    Here's some Q-view


    Still need to work on my butterflying skills


    Saute'd some peppers and onions seasoned with Tony C's:


    My dexterity tying thin knots and such is the reason I decided I wouldn't be a surgeon.  I'm getting better.


    Nice coat of my own rub


    About 3 hours in the smoker to an internal temp of 140.  Covered with BBQ sauce for the last 30 mins


    Guy Fieri was making a Roasted Poblano Pepper Corn Bread yesterday morning.  Figured it was the perfect accompaniment.  This is a must try.  The recipe is on the Food Network Website.  The only thing I would do different next time is a little sugar.


    Cross section of the porky goodness:


    And my first helping.  Delish!


    The wife was pleased and since she's growing my new baby boy, gotta keep her well fed and healthy!  Happy Wife, Happy Life!
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks great! Your butterflying and knot tying skills look fine from here.
     
  3. yotzee

    yotzee Smoking Fanatic

    Thanks MD! I'm getting there, besides how it tastes is the important part LOL
     
  4. c farmer

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

    Looks like a fine meal.

    Good job.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Yotzee!![​IMG]

    Your Butterflying looks better than mine!![​IMG]

    The ones I did were longer, and I found that the longer they are, the harder they are to fillet.

    Nice Job!!!

    Bear
     
  6. Nice looking loin man!  [​IMG]
     
  7. yotzee

    yotzee Smoking Fanatic

    Thanks everyone [​IMG]

    Bear - I think a longer carving knife would probably do the trick
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great!!! The filling sounds awesome and you're a smart man to make the wife happy! Just curious... Did you brine it?
     
  9. sgtmonte

    sgtmonte Fire Starter

    Looks delicious.
     
  10. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nice job! The stuffed loin looks great and I'm liking the cornbread too!
     
  11. yotzee

    yotzee Smoking Fanatic

    I didn't but it was an afterthought. Pulled it at the right temp so it was moist and tender.
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ahhh ok. The reason I was asking is because I brined one for the first time a few nights ago and it was juicy and tender but from what I remember so were the other loins I've roasted. I wasn't sure I could tell the difference between brined and unbrined. Guess I'll have to do a side by side comparison one day.
     
  13. yotzee

    yotzee Smoking Fanatic

    Yeah it was an after thought as I was eating it wondering if brining would have changed anything.  I am gonna try brining next time.
     

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