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Stuffed Pork Loin

GriffinGriffin Posts: 7,674
edited May 2012 in EggHead Forum

Been awhile since I've posted anything. Just been sick and then busy, haven't had time to cook since that pork butt. I got the urge to cook Monday, but the wife asked if I'd rather she made fried chicken....I ain't a guy who turns down fried chicken. Anyway, finally got a chance to cook last night. Decided on a stuffed pork loin.

Pork loin is too big for just the two of us, so I cut it in half, and then cut half of it into 4 chops.
image

Stuffed the pork loin with sauted spinach, shrooms, onions, sun-dried tomatoes, cream cheese and some garlic and herb goat cheese.
image

Then rolled it and wrapped with bacon and onto the grill with some Hasselback taters

image

Ain't she purty?
image

image

Came out good, but I'd skip the cream cheese next time. Looking forward to firing up the Egg again tonight.

Rest of the pics and the details are over HERE

 

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

  • ChubbsChubbs Posts: 6,925
    Looks unbelievable. Got to try a stuffed loin soon. Nice cook.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Mike8itMike8it Posts: 468
    Looks great griff. Hope you are feeling better and keep up the great eggin.
  • alyndalynd Posts: 130
    How do you go about opening up the meat so that it can be stuffed?
  • MickeyMickey Posts: 18,748

    Looks good.

    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • NecessaryIndulgNecessaryIndulg Posts: 1,296
    My kind of stuffing - wow!  Nice cook!  =D>
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • Damn, Grif got mad at it last night. Nice cook.


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • tazcrashtazcrash Posts: 1,852
    edited May 2012
    My kind of stuffing - wow!  Nice cook!  =D>
    We know.....Sun dried tomatoes!    ;)

    Good looking cook. 
    May have to try potatoes like that tonight instead of wedges


    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • NecessaryIndulgNecessaryIndulg Posts: 1,296
    My kind of stuffing - wow!  Nice cook!  =D>
    We know.....Sun dried tomatoes!    ;)


     .... & Goat Cheese!   8->  Mmm...
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • GriffinGriffin Posts: 7,674

    Thanks guys.

    Alynd - I'll try and explain what I did and hope in makes sense. If you look at the first picture and locate the 2 lb section. Imagine placing your left hand on top of it and with the knife in your right hand make a horizontal cut from right to left, cutting almost, but not all the way through. Then you will be able to unfold it like a book. Some people stop there or pound out the pork with a meat hammer to get it thinner. Here's where I can't really explain it good. I took my knife and starting from the center and working to the left, I made another horizontal cut, making it half the thickness. I then repeated that on the right side of the center. Geez....I don't think that made sense, did it? Let me see if I can find a diagram or pciture online somewhere. i should have taken more pictures.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,674
    Try clicking HERE. This person took pictures.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,674
    Damn, Grif got mad at it last night. Nice cook.



    Haha. Don't know if I got mad at it, but since I haven't done anything in awhile and I keep seeing all y'all knocking it out of the park, I had to step it up. BTW....my first stuffed pork loin...ever! :D

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • EggbertsdadEggbertsdad Posts: 804
    There was a method in one of the bon appetit issues that showed how to do it but I got confused and wound up nearly destroying mine. I found this on bonappetit.com:

    1. Set the pork on a cutting board with 1 short end facing you, fat side down. Using a long, thin, sharp knife and starting 1/2 inch above the underside of the roast, cut 1/2-inch in, along the right side.

    2. Continue cutting 1/2 inch above the underside of the roast, unrolling the meat as you cut

    I made the 1st cut ok, but mine didn't want to unfold...I know it was operator error!

    By the way, Griff......nice job on the stuffed pork loin!
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • alyndalynd Posts: 130
    Try clicking HERE. This person took pictures.
    Ahhh ok thanks, the pictures really helped.
  • Egg JujuEgg Juju Posts: 658
    That still looks delicious! :(|)
    Large and Small BGE * www.quelfood.com
  • Village IdiotVillage Idiot Posts: 6,958
    Very nice, Grif.  I think it's still too big for two people.   :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • GriffinGriffin Posts: 7,674
    It was. I brought leftovers for lunch and there is still more. Sometimes its hard to cook interesting stuff for two people, but now I have a recipe for company.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • @#!*% , Grif got mad at it last night. Nice cook.



    Haha. Don't know if I got mad at it, but since I haven't done anything in awhile and I keep seeing all y'all knocking it out of the park, I had to step it up. BTW....my first stuffed pork loin...ever! :D
    Nice job on making the Roulade. Nice knife skills bro!

    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
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