Stuffed 5 lbs Pork Loin - QView...lots of Qview

thunderdome

Master of the Pit

Original poster

Nov 19, 2009

1,034

27

Casa Grande, AZ

• Aug 9, 2010

• #1

I bought a 4.89 pork loin, a bell pepper, yellow onion, can of green chile's, mushroom, and some cheese, and below is what I ended up w/

Smoker: UDS (#2 just finished it, needs handles and paint still)

Fuel: Lump w/ Peach wood chunks

Temp: 250

Duration: 3.75 hours

This was the first time I ever tried to filet/butterfly a pork loin. It was quite an experience. Had to do a small patch on it in one spot. Also, taught myself how to tie it up w/ one piece of string. It's not pretty, but held real well. End result was fantastic. The cheese stayed in too! I lifted each end up w/ a lil tin foil to try to keep it in

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• 

Reactions: meateater, mballi3011, Bearcarver and 1 other person

brdprey

Meat Mopper

Jul 8, 2009

292

10

westvalley city, utah

• Aug 9, 2010

• #2

oh lordy those will make some darn nice samiches

 

lucky13

Smoke Blower

Jun 11, 2010

133

11

Norfolk, Nebraska

• Aug 9, 2010

• #3

wow, that looks awesome!!

 

M

mrsb

Smoking Fanatic

Mar 13, 2007

302

11

Parkville,MO

• Aug 9, 2010

• #4

That looks amazing, very nice job

 

realtorterry

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

2,859

79

Bullhead City, AZ

• Aug 9, 2010

• #5

WOW!!  Did you pound the loin a little? Thats a hell of a large butterfly you did there. I think it will have to go on my short list ASAP

 

wildflower

Smoking Fanatic

Mar 22, 2010

516

15

Frankfort, Kentucky

• Aug 9, 2010

• #6

nice job  

 

pineywoods

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Group Lead

Mar 22, 2008

28,847

3,934

Florida

• Aug 9, 2010

• #7

It looks awesome and I'll bet it tasted even better nice job

 

craiger

Fire Starter

Dec 10, 2009

44

11

central Arizona

• Aug 9, 2010

• #8

Now it looks like your pretty heavy on the onions there Thunderdomer!

 

thunderdome

Master of the Pit

Original poster

Thread starter

Nov 19, 2009

1,034

27

Casa Grande, AZ

• Aug 9, 2010

• #9

Craiger said:

Now it looks like your pretty heavy on the onions there Thunderdomer!

Click to expand...

Now a small/medium yellow onion isn't overkill. They really give it a great flavor

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Aug 9, 2010

• #10

TD,

That really looks great !!!!

Thanks,

Bear

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Aug 9, 2010

• #11

Where's my drool pan? That is a pork masterpiece!

 

realtorterry

Master of the Pit

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Jun 5, 2009

2,859

79

Bullhead City, AZ

• Aug 9, 2010

• #12

How was the tenderloin? Was it dry? Did you spritz it with anything?

 

shtrdave

Smoking Fanatic

May 11, 2010

666

16

SW Pennsylvania

• Aug 9, 2010

• #13

That looks terrific. Some well cooked bacon inside there would be great I bet.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Aug 9, 2010

• #14

Now I stand here having smoked a many stuffed pork loins and they have been really good. But the one that you have smoked here I stand down fior this is one of the best looking pork loins that I have ever seen.

Are more then earned here.

 

supersmoke16

Fire Starter

Jun 3, 2010

50

10

• Aug 9, 2010

• #15

Just salivated my mouth full haha

 

thunderdome

Master of the Pit

Original poster

Thread starter

Nov 19, 2009

1,034

27

Casa Grande, AZ

• Aug 10, 2010

• #16

realtorterry said:

How was the tenderloin? Was it dry? Did you spritz it with anything?

Click to expand...

Tenderloin was smokey goodness. I spritzed w/ Apple juice ever 30 mins, and foiled at 145 which I think helped.

 

scarbelly

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Jul 26, 2009

14,315

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• Aug 10, 2010

• #17

Wow TD that looks amazing for sure - great post and qview

Thanks

 

bigdaddylove

Fire Starter

Aug 7, 2010

37

10

Wichita, Kansas

• Aug 11, 2010

• #18

Could you give a newbie an idea of how you got the loin fileted out so well?  Thanks and it looks awesome.

 

cowgirl

Legendary Pitmaster

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Oct 2, 2007

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Oklahoma

• Aug 11, 2010

• #19

Looks excellent!

 

lugnutz

Smoking Fanatic

May 17, 2010

509

16

Lawson Mo

• Aug 21, 2010

• #20

Nice job on the fillet!!  Great choice of stuffins too.  I love pork loin on the smoker, first time I did one I thought it might be dry but man was I wrong. Now it is the only way to cook em!