Stuffed Pork Loin

Discussion in 'Pork' started by msstatedawg, May 24, 2013.

  1. msstatedawg

    msstatedawg Fire Starter

    Made up this bad-boy last night. Put in the fridge until smoking on Saturday. Can't decide what to put on the outside.

    Suggestions welcome.

     
  2. msstatedawg

    msstatedawg Fire Starter

    Decided to use Jeff's mustard and rib-rub on the outside.

     
  3. msstatedawg

    msstatedawg Fire Starter

    Turned out pretty dang good.


     
  4. Looks delicious! What did you stuff it with?
     
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  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks yummers to me!

    Kat
     
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  6. msstatedawg

    msstatedawg Fire Starter

    A mixture of chopped apples and apricots as well as brown sugar and cream cheese. Looks really nasty, but tastes great. Stuffed it and sat it in the fridge for two days prior to smoking.
     
  7. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Looks great!  I'm doing my first one on Monday, but still up in the air about what to stuff it with.
     
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  8. msstatedawg

    msstatedawg Fire Starter

    If I had it to do over, I would stuff only with 2 lb. sausage, 2 cups brown sugar, and 16 oz. cream cheese.
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hey, that looks great , and it should be good with all them goodies in it, man ,Igotta hold off on eating anymore today, I'm full just looking at you Fattie.

    Mneely, try Blue Cheese and Artichoke Hearts, may be a killer. . . just thinking.

    Have fun and remember the fallen and serving.
     
    Last edited: May 26, 2013
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  10. msstatedawg

    msstatedawg Fire Starter

    Awwww...bleu cheese...HECK yeah.
     
  11. jp61

    jp61 Master of the Pit SMF Premier Member

    [​IMG]    That pork loin looks fanfrickintastic!!! Very nice work!
     
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  12. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Dang, wish I'd seen that post about bleu cheese earlier. I went with a basic bread stuffing with chopped bacon.
     
  13. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That loin looked delicious, Dawg! Nice!

    Red
     
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  14. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Great looking pork loin Dawg!

    Nicely done.

    Bill
     
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  15. msstatedawg

    msstatedawg Fire Starter

    BTW, did any of y'all notice my signature first-bite-outa-the-smoker chunk cut off the corner? LOL
     
  16. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Nothin' wrong with that!  The pitmaster's gotta sample it first to make sure its fit for others, right?  [​IMG]

    Red
     
  17. danbono

    danbono Master of the Pit OTBS Member

    Hi Real nice loin. What about time n temps/wood? I would like to try a pork loin some time,but worried about the loin coming out dry?

    Thanks Dan
     
  18. msstatedawg

    msstatedawg Fire Starter

    I smoked the loin at 200 for 4.5 hrs with hickory.
     
  19. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome, like the Book Cut
     
  20. puterwhiz

    puterwhiz Newbie

    a little unrelated, I used your (MSStateDawg's) idea of the sausage, brown sugar, and cream cheese in bacon wrapped halved jalapeno's, they are/were awesome, for sure a do-over !
     
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