Nailed it!! Stuffed bone in pork loin

This thing rocked guys. As humble as I can be :-B

Christmas time spending a couple days at the in laws. Took the egg over. He felt so awkward hanging out with his cousin.



That morning we had a huge breakfast mammie made and I did a clean burn. Egg got the meat sweets. It's been a while since I've had a burn.



Wife got me a looftlighter for Christmas and it was really nice. I was really impressed with it. It's not as impressive on the front end just because there's no fire like with a MAPP torch but once you get something going, the fan is really nice!

Ordered a bone in 8-10 bone loin from the butcher. He was going to french it and prepare it for me and it was really disappointing what he did but the meat was amazing. I had to do some work on it and that was fun. Getting out all the "extra" cartilage and little bone ends. This was a good video I thought.

http://youtu.be/ze9dVDw6r3I


I wanted to crown one but didn't want to slice open any of the chops to spin it, and there was no reason to order a huge one, this one was already 8lbs. After I trimmed it, I placed it in a brine for 24 hrs with salt spice and some herbs.

Out of brine and washed I buterflied it from "outside" the rib ends to keep it together when I rolled it back up. Stuffing was herbs sausage bread crumbs and Granny Smith apples. Rolled it shut and tied it on ends and middles just temp. Life out a bacon sheet and started wrapping one end, after I wrapped a few slices I would start truss'ing it shut and if I would have taken more time it could have been beautiful. I cut out the under the bacon ones as I tied it over the bacon.

On egg 375-400 for around 1 hour. Pulled at 140ish and rested 20 minutes before supper. It was really great and the plated look was stunning. Enjoy. Each chop was around 16oz bone in and it was a man meal!











Fork tender and full of juices!