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Pizza Stuffed Pork Loin
Brisket_Fanatic
Posts: 2,885
Hy-Vee had whole pork loins on sale for $1.99 per pound. Took a big chunk to keep whole and cut the rest into 1" chops. Took the maybe 4# piece and cut it like a book and then pounded it out to a uniform thickness. It's a balmy -36 windchill, -14 regular temp today in Sunny NW Iowa but it won't stop the egg!
Then I cut slices of smoked provolone I made a few weeks ago and placed on the loin.
Next up put down some pizza sauce.
Then a layer of turkey pepperoni
Then some black olives
Rolled up and into the frezzer to firm up for an hour.
Now time for the weave, got a couple longer in the middle to cover up the ends.
Wrapped, tied and onto the egg indirect at 350 with hickory chunk. Dusted the outside with Italian seasoning blend. Figured on about 2hours until internal is 145ish.
Time to pull as the temp is 147 and loosing some cheese.
Let it rest for about 15 minutes, then Sliced and it was unbelievable! I may have to fry up a slice this am with some eggs...........
Then I cut slices of smoked provolone I made a few weeks ago and placed on the loin.
Next up put down some pizza sauce.
Then a layer of turkey pepperoni
Then some black olives
Rolled up and into the frezzer to firm up for an hour.
Now time for the weave, got a couple longer in the middle to cover up the ends.
Wrapped, tied and onto the egg indirect at 350 with hickory chunk. Dusted the outside with Italian seasoning blend. Figured on about 2hours until internal is 145ish.
Time to pull as the temp is 147 and loosing some cheese.
Let it rest for about 15 minutes, then Sliced and it was unbelievable! I may have to fry up a slice this am with some eggs...........
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
Comments
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Wow! That looks and sounds great!! =P~Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Very nice! Looks great.
XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal
Bay Area, CA -
@Solson005 thanks the wife said it renewed her faith in pork loin!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@R2Egg2Q thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Love stuffed pork loin. Never would have thought of stuffing it with pizza toppings. Will be sure to give it a try. Looks fantastic.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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@jcaspary Thanks, it was a great experiment!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Boom baby! You rocked it. It's cooks like this that keep growing my "to do" list faster than I can do them. That's a good thing. Thank you.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I'd be down for that! Looks tasty"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Now that's a solid cook. Well doneColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Sweet. Very creative.
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@Foghorn Thanks for the compliments
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@WeberWho? Thanks, possibilities are endless.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@Chubbs Thanks for the kind words
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@theyolksonyou I have moments thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Looks mighty tasty! Nice weave and tie job too.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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@minniemoh Thanks, leftovers were still crazy moist.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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That looks very nice. You nailed it!
Louisville, GA - 2 Large BGE's -
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@johnkitchens Thanks for the kind words.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@boochsr71 Thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Impressive stuffing rolling and tying! Amazing! My new love is stuffed pork loin. Yours looks perfect._______________________________________________XLBGE
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@MrCookingNurse Thanks for the compliments. Next time I might brine the loin first just to give another layer of flavor.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Man this looks incredible....inside and out... I didn't see @SGH on here but I'm sure it's worthy of his seal....
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That looks amazing!! I am going to have to learn how to cut up a loin like that!!
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@anzyegg Thanks for the thoughts
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@unleashed Thanks! Cutting the loin is pretty easy. Take the loin and cut it like a book. Cut through the middle until the thickness is almost uniform, then flip it over and pound it with a mallet until the "book binding" is gone and uniform with the rest. Pretty straight forward.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@Brisket_Fanatic thanks, I will be giving it a try for sure. That doesn't sound hard at all. I have always seen them and thought it was harder to do than that. My butcher skills let a lot to be desired.......lol
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@unleashed No problem, it's takes a little practice but still pretty easy
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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One thing you might give a shot is cutting it like undoing a roll up. Easier to keep consistent and doesn't need to be pounded out. I did one a couple weeks ago and it came fantastic. My knife skills are also less than desirable.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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That takes stuffed loin to a whole new level. Great looking cook.
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