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Stuffed loin 1st try

TNmikeTNmike Posts: 643
edited 2:45PM in EggHead Forum
Now I'm usually just a 'meat and tators' cook but always see so many nice cooks here it was time for me to try one of the tempting things posted here. So went with the stuffed pork loin.

It looked pretty rough during my 'C' cut, knife skills need a little work :) but got it done. Stuffed with feta cheese with basil and sundried tomatoes, provolone, minced garlic, sea salt, spinach and fresh ground pepper. Went with indirect @350* but did bump it up to 380* after 45 min, thought it was cooking way too slow for a loin and didn't want it to dry out. Pulled when it got to 150-160 depending on where I stuck the thermopen. It turned out fine for a 1st attempt I just didn't add enough of the 'stuffing'. Will do better next time. No pics of the prep and was half gone before I got any after pics but here they are. Don't be 'fraid to try something different. I always enjoy the pics of the fine cooks posted on the forum but all of them make me feel like a burger flipper. Mike




  • Roll TideRoll Tide Posts: 505
    Looks great to me.
  • WingRiderWingRider Posts: 326
    Lookin' good!

    The more times you do this, the more your cutting confidence grows.
  • It's fun to try new things, especially on the egg. You pork looks good, you just need to load up the filling.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Hey, great job Mike! Looks nicely cooked and still juicy. The stuffing ingredients went together very well.

    I find that putting the loin in the freezer for about 20-30 minutes before cutting makes doing a spiral cut easier.
    Knoxville, TN
    Nibble Me This
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