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Stuffed Pork Loin

frankie482frankie482 Posts: 253
edited November -1 in EggHead Forum
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Comments

  • ManfredManfred Posts: 186
    What was it stuff with and at what temp and time?
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  • Manfred wrote:
    What was it stuff with and at what temp and time?

    It was stuffed with cornbread stuffing and just seasoned with salt and pepper.

    Cooked indirect with platesetter between 350-400 for about an hour until internal temp was 135-140.

    Foiled and let rest for about 15 minutes.
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  • Wow, looks delicious. Please share the particulars about it. Time and temp, direct indirect and stuffing/ seasoning. Did you use any smoke?

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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  • Smokin' Stogies wrote:
    Wow, looks delicious. Please share the particulars about it. Time and temp, direct indirect and stuffing/ seasoning. Did you use any smoke?

    Did not use any smoke.

    I find the lump itself adds a nice smoke flavor.
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  • I think I have a Sunday meal now for this weekend. Thanks for the recipe! My family loves pork roasts.

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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  • ManfredManfred Posts: 186
    looks great. I going to try that the next time I cook a pork loin. Happy egging
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  • MickeyMickey Posts: 16,113
    you have an email
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • GunnarGunnar Posts: 2,010
    Good looking roast. Nice browning on the outside.
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  • Way to go! Very nice job.
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  • Capt FrankCapt Frank Posts: 2,578
    Hey Guys,
    Go to the search forum and type in "pork roulade".
    The original forum recipe is the one posted by Little Chef. There are several variations on there including a couple I have done. It is an easy and delicious cook and it has a lot of "Wow" factor if you are trying to impress your mother-in law. :laugh:
    Very nice job on that one, by the way :cheer:

    Capt Frank
    Homosassa, FL
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  • Mickey wrote:
    you have an email

    ME?
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  • very nice!
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