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

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HendersonTRKing
HendersonTRKing 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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  • jcaspary
    jcaspary Posts: 1,479
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    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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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    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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  • SGH
    SGH Posts: 28,791
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    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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  • mokadir
    mokadir Posts: 115
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    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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  • Grillmagic
    Grillmagic Posts: 1,600
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    Wow you win, that looks Great!!!
    Charlotte, Michigan XL BGE
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    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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  • anton
    anton Posts: 1,813
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    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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  • Gman2
    Gman2 Posts: 421
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    Nice job, looks fantastic!!
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    @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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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Understood. Thank you.

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,832
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    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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  • Ladeback69
    Ladeback69 Posts: 4,482
    edited October 2014
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    @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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  • Legume
    Legume Posts: 14,627
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    =D>  absolutely fantastic!
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    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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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    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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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    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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