Stuffed Pork Loin

Discussion in 'Grilling Pork' started by heihei29er, Jul 4, 2015.

  1. heihei29er

    heihei29er Newbie

    Round 3 on the new smoker will be a couple of stuffed pork loins.

    Didn't have time to filet them out, so am going to try a quick and simple method.

    Took both loins and made a cut lengthwise along the top of the loin.  Cut almost all the way through, but made sure not to go through the bottom of the loin.  Next, I went along both sides of the loin making a similar cut.  With the three cuts, there's a nice cavity to stuff.


    After cavity was made, seasoned each loin and put it in the fridge overnight.

    Olive oil

    Salt

    Pepper

    Garlic Powder

    Thyme

    Marjoram

    Sage


    Will use a simple bread stuffing, and stuff the cavity until it's about flush with the top of the loin.  Will throw it on tomorrow at 230-240 degrees to an internal temp of 145.  About a 60:40 mix of Red Oak (heat):Apple (smoke).

    Will let you know how it turns out!
     
  2. heihei29er

    heihei29er Newbie

    Loins stuffed...


    Foil cap to help hold moisture in...


    In the smoker at 240 degrees.  Dinner in 2.5 - 3 hours!
     
  3. shoebe

    shoebe Meat Mopper SMF Premier Member

    I like the way you made the cuts, does look fast and easy. Thanks
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like you'll have a tasty meal!
     
  5. heihei29er

    heihei29er Newbie

    Thanks Shoebe.  It was kind of like stuffing the Thanksgiving turkey.
    It was!  Saw this was the wrong section for posting "smoking" threads, so I restarted it in the main pork section.  Q view photos of the final loin there.
     

Share This Page