Stuffed Pork Loin (q-view)

Discussion in 'Pork' started by lee forst, Jun 21, 2008.

  1. Today I'm smoking a stuffed pork loin. I started out by going to the farmer's market this morning to pick up a few things. I got some fresh basil from a sweet little old lady ($0.50 a bag!). I also picked up some fresh blackberries and peaches, which will be used for a crisp (another post maybe). Anyhow, I made basil pesto with the basil, fresh garlic, EVOO, salt, and pepper. Then I butterfly'd the loin and spread the pesto on it. Then I put Prosciutto and Provolone on it. I rolled it up, tied it, and spread some more pesto on the outside and then sprinkled Mrs. Dash on it. I wrapped it up tight in some plastic wrap it now it is in the fridge getting all happy. I will put it on the smoker later today and I will be sure to post the results.

    Have a great weekend!
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  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start and I'll be looking forward to more Qview thanks for sharing
     
  3. nick

    nick Meat Mopper

    Definitely a masterpiece, Lee. Let us know how it came out !
     
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    man thats a wicked looking loin, cant wait to see finish. be watchin!!!
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Man nice knife work! <bow>
     
  6. krusher

    krusher Smoking Fanatic OTBS Member

    looks good!! I did one last weekend but used asagio cheese in it.

    your going to enjoy it !! let see more q-view
     
  7. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    These things are gettin in my head! Lee, if yours turns out a fraction of how good krusher's did last week, it will be awesome! lookin forward to seeing that sliced up!
     
  8. davenh

    davenh Smoking Fanatic OTBS Member

    Looks great! Looking forward to seeing a slice of it [​IMG].
     
  9. Here is a pic of the ABTs, bologna, and a blackberry and peach crisp. Loin is at 154. Come on 160!
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  10. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great, waiting for the loin. Come on 160˚.
     
  11. Here is the loin. I had rave reviews (was there any doubt?!?!). It wasn't until I cut into it that I realized I forgot to add the sun dried tomatoes. Oh well, just means I need to make it again!
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  12. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    You had me at loin...but ya had to throw the crisp in there...please please, what is that sinful, decadent purely unholy recipe??
    I must have it....OH LA LA!!!
    AMAZING Q-Vue....gosh!![​IMG]
     
  13. Here ya go BBQGoddess (only because I love your name!)

    2/3 c all-purpose flour
    2 tablespoons rolled oats (I just used Quaker)
    1/3 cup packed brown sugar
    1/2 teaspoon cinnamon
    1/4 cup cold butter, cubed
    1/2 cup pecans, roughly chopped and toasted
    2 cups blackberries (picked directly from the field!)
    1/2 cup granulated sugar
    1 tablespoon cornstarch
    4 clingstone peaches (they are better for baking)
    2 tablespoons orange juice
    2 tablespoons honey

    Preheat oven to 375
    For the topping, put into food processor flour, oats, brown sugar, and cinnamon, and process briefly to mince the oats. Add the butter and process until it looks moist and begins to clump a little. Stir in by hand pecans. Put mixture into fridge.

    In large saucepan over high heat, stir together the blackberries, peaches, sugar, orange juice, and cornstarch. Bring to a boil and cook, stirring, until the mixture is slightly think and shiny, about 3 -5 minutes. Pour mixture into baking dish and crumble the topping over the fruit mixture and bake for 30 minutes or until golden brown. Remove the dish from the oven and drizzle the honey over topping and return to oven for 5 more minutes. Let it cool down for about 30 minutes and then scoop some into a bowl and top it off with some homemade vanilla ice cream.

    ENJOY!
     
  14. monicotti

    monicotti Fire Starter

    WOW[​IMG]
     
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Now thats a feast looks awesome [​IMG]
     
  16. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Can I say that this recipe has just become a family favorite??
    thank you forever....
    OMG yum![​IMG]
     
  17. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Awesome lookin' loin!! great q view!!
     
  18. Lee, now that's a q-view! Thanks for the crisp recipe too. My SMF recipe file is getting nice and bulky now. Got my computer trained to sniff out the best, cut-n-paste, and drop in the file. Sure will try this one soon.
     
  19. cbucher

    cbucher Meat Mopper

    That loin looks great.
     
  20. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Great job Lee! I had so much "MMMMMMMMMM-MMMMMMMMMM" going off in my head, I would have never noticed the SDT-maters were missing![​IMG]
     

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