Stuffed Pork Loin

Hillbilly-Hightech

OK, so I said I'd post some pics, and here 'tis... this weekend I did some stuffed pork loin.  

Nothin' too fancy (no meat glue holding it together - had to use toothpicks).  Anyway, decided to cut the loin into 3 (unequally sized) parts, and figured I'd try 3 different rubs (we enjoy "Egg-sperimenting" w/ different rubs - makes ya think yer gettin more food that way) heheh... 

Anyway, here's the details:

Dome Temp = 375

Meat Internal Temp = 140

Method = Indirect

Rub #1 (large) = KC Butt Spice

Rub #2 (Med) = Cumin

Rub #3 (small) = Dizzy Pig's Dizzy Dust

Stuffing = garlic sauteed spinach & mushrooms & grated pepper jack cheese

Smoke = 2 Cherry Chunks

Meat Size = ~6#

Once internal hit 140, I pulled them & wrapped them in aluminum foil for about 10-15 minutes, to allow them to "rest." 

The consensus was that we liked all 3 rubs - the KC Butt rub actually produced sort of a "bark", if-you-will, on the pork loin, and the Dizzy Dust was... well... as good as any Dizzy Pig stuff...

I've recently become a big fan of cumin after trying this "cumin lamb" dish at a Chinese restaurant, and figured I'd do cumin on the Egg - it turned out good, but I think next time I'll try making some sort of "liquid-y" thing to mix the cumin in, rather than just using it as a "rub" cuz it seemed like it sort of dried out on the pork.. - what do ya'll think - any good cumin recipes??

Anyway, pics to follow... 

ENJOY!!!!~!!!!!!

Hillbilly-Hightech

ooooooh, I almost forgot - my GF fixed some sauteed squash as a side... she sauteed the squash in olive oil with garlic, then added "Slap Ya Mama" spice, then some cheese... 

The "Slap Ya Mama" provided some "kick" but not TOO much... it turned out REAAAAAALLLY goooooood!!

Skiddymarker

Had me at the pepper jack, like bacon it makes the meal. Great cook, like the idea of saute treatment for squash, don't know why but have never done that, always a roasted or boiled thing. Anything special in the pan?

nolaegghead

Looks good, HH.  I was at the grocery store (they call that "making groceries" around here), and noticed "Punch Ya Daddy" seasoning right next to "Slap Ya Momma". 

We're hooked on Tony Chachere's Creole seasoning for general mindless seasoning (when we're basically adding salt and a little extra "je ne sais quoi".  Good stuff.

SmokeyPitt

That looks great HH!  I like how you got a nice "jellyroll" effect.  Do you just cut the loins in half lengthwise and then flatten with a mallet? 

Griffin

Goodlooking grub, HH.

Hillbilly-Hightech

Skiddymarker said:

Had me at the pepper jack, like bacon it makes the meal. Great cook, like the idea of saute treatment for squash, don't know why but have never done that, always a roasted or boiled thing. Anything special in the pan?

nothing special - just olive oil w/ crushed garlic.

nolaegghead said:

Looks good, HH.  I was at the grocery store (they call that "making groceries" around here), and noticed "Punch Ya Daddy" seasoning right next to "Slap Ya Momma". 

We're hooked on Tony Chachere's Creole seasoning for general mindless seasoning (when we're basically adding salt and a little extra "je ne sais quoi".  Good stuff.

Yes, we first had "Slap Ya Momma" in N'awlins, and we brought some home back w/ us.  We've since been ordering it online.  Good stuff.  Never tried "Punch ya daddy"...

SmokeyPitt said:

That looks great HH!  I like how you got a nice "jellyroll" effect.  Do you just cut the loins in half lengthwise and then flatten with a mallet? 

Yes, I butterflied them then used a meat tenderizing mallet to help flatten them, then added the stuffing, then rolled, then placed toothpicks to keep them together.  I'm seriously thinking about getting some "meat glue" cuz I can think of ALL kindza fun stuff to use that with!!

Griffin said:

Goodlooking grub, HH.

Thank you!!

GLW

This is awesome!!  Thanks for sharing.