Stuffed Pork Loin

hoosier_egger

Had lots of great ideas from y'all on this. Ultimately went with fig/Bleu cheese that @buzd504 suggested. Ended up glazing with a simple apple jelly reduction. This was fantastic! I should do these more often 

EggNorth

Very nice, need to do one of theses soon.

Hawg Fan

Nice cook.  Figs/blue cheese is an interesting combo.  Sounds like It would pair well with the apple jelly glaze.

RRP

Looks delicious! I have often "jellyroll" cut those porkloins into a thin layer using a similar Rappella knife. And I've found the thinner the better. Can't tell you how many ways I have stuffed them! Perhaps some of the stranger ingedients include cranberries and cashew piecs.

buzd504

Wow, looks great.

johnnyp

Very Nice

bgebrent

Very nice. 

Richard Fl

A favorite meal around here.  This is one way I like to do them.

Pork, Loin, Stuffed, Richard Fl

INGREDIENTS:
1 3-5 Lbs Pork Loin, Butterflied
1/4 Lb Capicola, Thinly sliced
1/3 Cup Cottage Cheese or Ricotta
1 Pkg Spinach, Fresh
1/3 Cup Mozzarella, Shredded
1/4 Cup Pignoli nuts, pine nuts
3-4 Slices Bacon, Uncooked, cut in half
1/3 Cup Mango Chutney
EVOO
Rub
1 Tbs Garlic Powder
1 Tbs Black Pepper, Fresh ground
1 Tbs Favorite Pork Rub
Butcher Twine
Time & Temp Line:
3:45 PM 250°F DOME 68°F
4:20 PM 275°F DOME 88°F
4:45 PM 300°F DOME 103°F
5:30 PM 300°F DOME 140°F

Preparation:

1. Take the pork loin and butterfly it. Take the spinach and sauté with EVOO until limp.

2. Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olive oil and a rub of your choice.,

3. Layer: capicola, spinach, cottage cheese or ricotta, pignoli nuts, shredded mozzarella & mango chutney.

4. Roll up and tie the twine, Place in a ";V" rack with the open section up. Cover with bacon slices.

Cooking

1. Used large BGE set up indirect. 2-3 pieces apple or guava wood for smoke. Had earlier in the day cooked BB ribs @250°F so started the loin at 250°F and slowly brought it up to 300°F. Total cooking time 1 hour and 45 minutes. Let rest for 30 minutes Don't forget to remove the twine. Removed from BGE when internal temperature reached 140°F. Had a few chicken pieces so they went along for the ride. Pulled them 1 hour 15 minutes.

Servings: 6

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 1 hour and 45 minutes
Total Time: 2 hours and 15 minutes

Recipe Type: Main Dish, Meat

Source
Source: BGE Forum, Richard Fl, 2007/07/01**
Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=457044&catid=1

Author Notes
If I were going to be doing one from the start would get the BGE to 300-325F and the cooking time should be closer to 1- 1 1/2 hours for a loin this size.

07/15/07--Someone on the forum mentioned that Mr Toad started the stuffed loin many years ago.  Thank you SIR!. He  cut a loin into thirds horizontallly  and I think I will try the sliced into thirds and pounded a bit next time.

2008/01/29 Richard Fl: Small BGE indirect @350F.  Made a #4 Loin tonight, butterflyed like a jelly roll. , added 4 Tbs Bacon Bits and a couple of tablespoons of Zaater (MidEast spice blend) to the mix along with cottage cheese instead of ricotta.  Nice change.  store was out of capicola, so used sliced baked ham.

2009/05/14------Slick---



Sauerkraut, brown sugar, and bacon. For a great sauce, reduce 1/2 cup balsamic vinegar by 50%, stir in 1/2 stick butter, 1/4 cup brown sugar. Heat till thickened, drizzle on sliced pork.

For a Polynesian flare, try crushed pineapple and sliced green onion, wrap in bacon, drizzle with same balsamic reduction (use 1/4 cup soy sauce, 1/4 cup balsamic and a small amount of ginger instead of 1/2 cup balsamic)

hoosier_egger

Thanks @Richard Fl I'll give it a try for sure