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    Sunday Stuffed Pork Loin! (Lots and Lots o' Pix)

    Posts: 1,803
    in EggHead Forum
    First attempt -- worked out better than I could have hoped.  Honestly, it was the best loin I've ever had and was much easier than I expected.  

    Prep took maybe 45 minutes.  Smoked with apple wood at 325 for just under 2 hrs to 140 internal.  Rested 10 minutes while crazy purple cauliflower roasted with garlic, evoo, s&p.

    Prociutto, Apples, Havarti & Sage.  Plus a bacon weave.  Because Bacon.  Never had better.  Can't wait to try another.  (Thought I bought fontina but got havarti in the grocery bag . . . not nearly a sexy enough cheese . . . .) 
    It's a 302 thing . . .
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    Comments

    • Posts: 1,479
      That looks amazing!!  Did you use anything for smoke?
      XL BGE, LG BGE, and a hunger to grill everything in sight!!!
      Joe- Strongsville, OH
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    • Posts: 1,803
      Applewood for smoke -- 4 big chunks in keeping with the apple/fall theme.  Glazed it with maple syrup, apple cider and rub concoction in the last few minutes.  I have to say, it was my most ambitious cook and I'm shocked at how the egg basically prevents me from eff-ing things up.  Wifey loved it, kids loved it and it looked crazy impressive.  Was concerned about butterfly and bacon weave technique, but it's an incredibly forgiving cook.
      It's a 302 thing . . .
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    • Posts: 28,920
      Brother that looks fantastic!! Solid all around. With all of y'all stuffing those loins, it has inspired me to try it as well ;) Excellent job for sure =D>

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 115
      No pics, but I also did a stuffed loin over the weekend.  Stuffing made from spinach, bacon, apples and goat cheese and outside with some EVOO, S&P and garlic salt.  Easy to make and it turned out great.
      Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
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    • Posts: 1,600
      Wow you win, that looks Great!!!
      Charlotte, Michigan XL BGE
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    • Posts: 10,458
      Great looking loins you have there!!! Did you cook the apples first?

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 1,813
      Very interesting stuffing and cook, and delicious looking as well! Thanks for giving me some ideas.
      :-bd
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 421
      Nice job, looks fantastic!!
      LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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    • Posts: 1,803
      @Mattman3969‌ honey crisp apples. Peeled and thinly sliced. Raw going in. Cooked but firm coming out.
      It's a 302 thing . . .
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    • Posts: 10,458
      Understood. Thank you.

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 13,836
      Mmm...that looks great!

      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 4,484
      edited October 2014
      @HendersonTRKing, That looks marvelous. Now I am going to have to do this after I brine the pork loin thanks to reading @DMW's, post in February. Did you use 2 packets of bacon? I think I will also add apple cider to the brine to continue the apple theme.
      XL, WSM, Coleman Road Trip Gas Grill

      Kansas City, Mo.
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    • Posts: 15,582

      =D>  absolutely fantastic!
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    • Posts: 18,459
      mokadir said:
      No pics, but I also did a stuffed loin over the weekend.  Stuffing made from spinach, bacon, apples and goat cheese and outside with some EVOO, S&P and garlic salt.  Easy to make and it turned out great.

      Mmmm ....pork stuffed pork. @HendersonTRKing‌ yours looks awesome. I have a half loin in the freezer left from Sunday. That bad boy will now be stuffed!
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    • Posts: 1,803
      Ladeback69, -- I used two 12 oz packs of Vermont Uncured Bacon I got at BJ's.  It would have taken a third to get the loin-fatty entirely wrapped, but that seemed like overkill for what already was a pork trifecta.  
      It's a 302 thing . . .
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    • Posts: 5,321

      I have never managed to "filet" a loin in a very satisfactory way for stuffing.  I will have to try again.

      Looks good.


      XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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