A quick and easy way to make an entree that doubles as a conversation piece.
As a preface, I came up with the name "Pork-U-Pine" because I would split a pork loin and place a hot link (or links) inside and sew the split back closed. Once, I had forgotten the twine to close the loin, so I used toothpicks instead. A friend came by and told me he thought it looked a bit like a porcupine. The tooth picks reminded him of quills. Today, I no longer split the loin open.
First, take a boneless loin, a package of hot links, and your favorite dry rub. (I like using Head Country Seasoning.)
I cut the loin to where it is just a bit longer than the hot link I am going to insert inside and slice into one end to accomplish the task. Once the loin is cut, try to put a small amount of rub on the inside. Then, insert the link inside the loin. Rub the outsides of the loin liberally.
Place on the smoker @ around 250-275 degrees. (Note) Other items seen in the pics are: two half pork loins, hot links, jalepeno/cheddar links, and skirts trimmed off of ribs.
After the loin has cooked for 60-90 minutes, depending on your heat and smoke, pan it up, place a temperature probe in your thickest piece, and cover. Cook until the loin reaches 170 degrees. (Almost there in the pic)
After allowing the loin to rest after removal (15-20 minutes), slice the meat into 1/4" slices. Add some toothpicks for decorative function. (They are also handy for use when you're finished eating.) There is a really nice smoke ring on this batch, it didn't show up very well in the pics.
This dish stays very moist because of the link being on the inside. The seasonings and the fat of the link will cook through the loin. One needs to make sure that the loin is long enough that the end cut for insertion will seal back up after the link is inserted. If it doesn't, you may need to use a skewer or toothpicks to close the end up.
Trust me, when folks see the link in the middle of the loin, they'll start asking questions!
Enjoy!
As a preface, I came up with the name "Pork-U-Pine" because I would split a pork loin and place a hot link (or links) inside and sew the split back closed. Once, I had forgotten the twine to close the loin, so I used toothpicks instead. A friend came by and told me he thought it looked a bit like a porcupine. The tooth picks reminded him of quills. Today, I no longer split the loin open.
First, take a boneless loin, a package of hot links, and your favorite dry rub. (I like using Head Country Seasoning.)
I cut the loin to where it is just a bit longer than the hot link I am going to insert inside and slice into one end to accomplish the task. Once the loin is cut, try to put a small amount of rub on the inside. Then, insert the link inside the loin. Rub the outsides of the loin liberally.
Place on the smoker @ around 250-275 degrees. (Note) Other items seen in the pics are: two half pork loins, hot links, jalepeno/cheddar links, and skirts trimmed off of ribs.
After the loin has cooked for 60-90 minutes, depending on your heat and smoke, pan it up, place a temperature probe in your thickest piece, and cover. Cook until the loin reaches 170 degrees. (Almost there in the pic)
After allowing the loin to rest after removal (15-20 minutes), slice the meat into 1/4" slices. Add some toothpicks for decorative function. (They are also handy for use when you're finished eating.) There is a really nice smoke ring on this batch, it didn't show up very well in the pics.
This dish stays very moist because of the link being on the inside. The seasonings and the fat of the link will cook through the loin. One needs to make sure that the loin is long enough that the end cut for insertion will seal back up after the link is inserted. If it doesn't, you may need to use a skewer or toothpicks to close the end up.
Trust me, when folks see the link in the middle of the loin, they'll start asking questions!
Enjoy!
