My first stuffed pork loin

BluesnBBQ

I tried stuffed pork loin for the first time this weekend. I don't know why I waited so long. It's a cheap, easy and tasty dish to prepare. I kept it pretty simple. I could only find a smaller, (rib end I think) loin. I butterflied it and filled it with a mixture of apricot preserves, chopped onions and granny smith apples, and a little garlic powder. I tied it shut and wrapped it in bacon (under the twine on the top and bottom). I let that sit in the fridge for a few hours before cooking it.[p]I cooked in on a rack over a drip pan at 300 until it was 140 internal. I used a couple of chunks of cherry in the lump. When I took it off to let it rest, I removed some of the outer bacon, chopped that up and added it (and some of the stuffing which had oozed out) into some baked beans I was heating up.[p]It sliced very easily and stayed together well. It wasn't very smokey. I think next time I'll use hickory or apple and start it at a lower tempt. But I was very pleased. Next time I have dinner guests I'm planning to make some kind of stuffed pork loin, probably with baked beans and German style potato salad (so there's bacon in everything on the table!) [p]I've been thinking of a variation on this. Instead of using a fruit based stuffing, I bet spinach with feta or goat cheese, butter and garlic would be amazing. [p]Oh, and a glazed loin with fruit based stuffing would be great too. Next time I used apricot preserves, I'm planning to make a glaze from apricot brandy, apple cider, garlic and spices. And I want try marinating or brining the loin before stuffing it some time. Lots of great possibilities here.

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BluesnBBQ,
I like your style - experiment. My only comment is that I wouldn't go to a lwer temp. Loin is a lean piece of meat. I would suggest trying a higher temp, at least 350ºF.

BluesnBBQ

JackE,[p]What I meant is starting it at a lower temp for a half hour or so, then raising it to 300 (that's the temp Mr. Toad uses in his recipe). That way it will absorb more smoke in the beginning.