First Stuffed Pork Loin...couple ?'s.

SRGAU93 · May 2009

I've read numerous recipes and concluded that I'll use some combination of spinach, dizzy pig seasoning, cheese, nuts, sauce (raspberry chipotle) and fruit, with the outside wrapped in bacon. Not sure yet about the exact combination of stuffing (guess it's hard to go wrong?). Few questions:

1. Fresh baby spinach washed and dried ok? or does it need to be cooked/sautéed
2. Cook temperature for indirect? I'll be using a plate setter, pan & v-rack.
3. Planning on pulling at 140-145, but how do you accurately monitor when the meat is so thin and full of stuffing?
4. Wood chips or not?

Thanks for your help!

Richard Fl · May 2009

I saute the spinach in a little EVOO and garlic, gets the moisture out and I can stuff more. Cool and drain/press moisture out.

Here is the way I usually do them.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=457044&catid=1

Celtic Wolf · May 2009

Leave the fruit for dessert, and use the Raspberry Chipotle sauce as a glaze on the finish product.

If those nuts are not pine nuts leave them off. If they are, toast them first. DP Rub should go on the outside after it's wrapped in Bacon.

I'd use a nice Feta or Gorgonzola cheese. You don't need to precook the spinach, but it will help.

325 indirect is good. I'd say 15 minutes a pound for timing. You can use any old oven probe, but a Maverick et73 or a Polder would be best. Some kind of stick and read thermometer will suffice till you can spring for a Thermopen or have time to get a Maverick.

SRGAU93 · May 2009

Thanks! I actually have a thermopen, it's new and have only used it once.

Celtic Wolf · May 2009

Regardless of the stuffing you want to check the center of the roll for doneness.

SRGAU93 · May 2009

145 in center ok to pull?

Celtic Wolf · May 2009

Yes. make sure the spinach is hot.

Little Chef · May 2009

SRG...Here is a link to a stuffed pork loin. This has a recipe, and slideshow. I would recommend sauteeing the spinach first. If raw spinach is used, once it begins to cook down, you will have voids inside. Cook the moisture out of the spinach...I would pull at 140 tops in center. IMHO.

Good luck!

SRGAU93 · May 2009

Thanks, but I don't see the link??

Little Chef · May 2009

Don't see the link??? That's because I forgot to attach it!!!

So very sorry....let's try this again....

:laugh: :laugh:

Here is a link you may find useful.....

http://www.bubbatim.com/Egg-cipies.php

There is a slideshow and recipe for a stuffed pork loin, and also a slideshow of prep for spatchcock. I hope to add more slideshows soon.
Again, sorry about the link!! Hope this helps you for next time at least!!

SRGAU93 · May 2009

Thanks! The slideshow is great and I will try the recipe, but I need to cook a larger loin. I'm feeding 7-8 adults. Guess I will just make more stuffing. Impressive job of tying up the loin, almost looks surgical!

Thanks for your help! Steve

First Stuffed Pork Loin...couple ?'s.

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