Stuffed Pork Loin- Take 1

BckPorchGriln · March 2014

This is my recent attempt at recreating the stuffed pork loin that @blukat did a couple weeks ago. I don't think that mine turned out quite as well but as everyone always asks... yes it was edible! I think it needs to have a little thinner filet before stuffing it so that there is more room for the fillings. I used fresh mozzarella cheese, spinach, and garlic as my filling and then tied it up (which I need quite a bit of practice on) put on the egg indirect at 300-325 for about 1 hour and 50 mins. I think that it was cooked about 10mins too long as my IT when I pulled the loin off was about 187... so a little high. Still moist though.

BckPorchGriln · March 2014

Here's the initial pick before i rolled it.

cazzy · March 2014

I'd hit it! Good job!

BckPorchGriln · March 2014

cazzy said:

I'd hit it! Good job!

Thanks @cazzy! Much respect for you my man so that means a lot coming from someone like yourself.

markopa · March 2014

May I ask you how did you cut the loin to prepare it for wrapping ? Thx.

Terrebandit · March 2014

Great job.

BckPorchGriln · March 2014

markopa said:

May I ask you how did you cut the loin to prepare it for wrapping ? Thx.

I took my filet knife and made a slit into the top and slowly worked my way around the edge of the loin working in a spiral like fashion. I think it would have been better suited for stuffing had I gone a little thinner overall. Does that make sense?

blukat · March 2014

Can't go wrong with the BGE! After I butterflied the pork I pounded it out even flatter with a meat hammer and watched a YouTube video on tying the meat with butcher twine. I was thinking about incorporating apples into the next one I make. Anyone have any recipes out there?

warwoman · March 2014

I'm going to stuff one for cooking tomorrow, and plan on using a small can of apple pie filling, along with various cheeses, as the stuffing. I've done it before with peach preserves with tasty success.

drewaars · March 2014

I've been making these for a few years now. One of my favorite things to cook prior to getting my egg, and it's always a hit. The only thing that I do different is, once you have it butterflied out, I smear about half a jar of pesto sauce over it before adding the cheese. It will definitely kick it up a notch. I also use grated parmesan in addition to the mozzarella.

jlsm · March 2014

Try a different cheese altogether, something with more taste, maybe Gruyere. Also try two cuts: cut one third of the way down, open up, and then from the fold cut another third across.

Rockosteel · March 2014

How do you cut the meat so that it's flat and able to roll back up?

SmokinOutBack · March 2014

jlsm said:

Try a different cheese altogether, something with more taste, maybe Gruyere. Also try two cuts: cut one third of the way down, open up, and then from the fold cut another third across.

Great idea using gruyere.

Stuffed Pork Loin- Take 1

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