First Stuffed/Rolled Pork Loin

Discussion in 'Pork' started by walle, Mar 11, 2010.

  1. walle

    walle Smoking Fanatic OTBS Member

    I was inspired by a post recently, so decided to give this a whirl.

    Picked this monster up at Sams for $1.87/lb. So I'm splitting it and saving half for later.

    The actual cutting was a lot easier than I expected - here's how I did it
    Started with the fat side down, and held my hand on it to make it as flat as possible.

    Used a short, very sharp knife, and slit that baby all the way down like you would fillet a fish (cut was on the bottom of the loin). That basically took care of the first side.

    Then it was Flop/slit, Flop/slit, Flop/slit. Cut through once at the very end otherwise it went smooth.

    Going for a very basic season on this one using my old stand-by's of garlic/soy/italian for pork and a last minute shot of lemon juice.

    Rubbed in

    Had to roll it back up just to see it!

    What I'm stuff'en it with:
    Dug through the fridge and found some green chili's left over from my Chicken sammies last weekend - Grabbed those.
    Found some left over smoked gouda/sundried tomatoe dipping sauce for last weekend's sourdough test - Grabbed that.
    Thought I was done when I spied some of the Mrs.'s chicken/rice/mushroom casserole - Grabbed that.

    Gouda spread and butter chunks

    Green Chilies


    Hit it again with just a dribble of soy and italian and rolled it up to sit in the fridge for either today or tomorrow's smoke.

    I know this post is a mile long, but just couldn't stop snapping pictures!

    I'll be back along in a day or so when I smoke this buggar up.

    Thanks for checking out my post.
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looking good. I wish I could see some pictures of your loin slicing skills.
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    For me there is never enough pistures, ty looks good so far
  4. walle

    walle Smoking Fanatic OTBS Member

    RB - like "in process"? Sorry, never thought of that, and when I did it, it was only me and the dog stirring around. I've the other half, so if I'm happy with this one, I'll get an assistant and take picts along the way.

    When for "filleting" it at about 1/2" - cut, turn, cut, turn.
  5. treegje

    treegje Master of the Pit

    This will be super [​IMG]
  6. flyfishjeep

    flyfishjeep Smoking Fanatic

    Wow that looks good already and you havn't even smoked it yet. Can't wait!
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Don't worry Tracey you'll like it and then you casn take some slicing Qview for everyone to see. Now yours looks great now but just wait till you smoke it. It does get better.
  8. danielh

    danielh Meat Mopper

    Cant wait to see the finished product! I have to try one of these next time i smoke.
  9. walle

    walle Smoking Fanatic OTBS Member

    Thanks, guys!
    Well, I just couldn't let that loin sit on it's ass all day in the fridge, so IT's ON with it's little brother pork shoulder roast!

    In the smoker

    Lil' check up at the 1.5hr mark what will really happen to ya if you eat pork raw...[​IMG][​IMG]

    At the 2.5 hour mark

    Be back later with updates.
    Thanks for checking out my post.
  10. morkdach

    morkdach Master of the Pit OTBS Member

    WOW good looken loin[​IMG]
    keep us posted
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh yea those are looking very nice. I better go get something to eat I am starving now.
  12. meateater

    meateater Smoking Guru SMF Premier Member


    1. To let saliva run from the mouth: dribble, drivel, drool, slaver, slobber.
  13. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Points for your creative taste. That will be one tasty loin. Congrats.
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks fantastic Tracey![​IMG]
  15. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent looking loin, Tracey! I could handle a couple slices of that![​IMG]
  16. walle

    walle Smoking Fanatic OTBS Member

    [​IMG][​IMG] MH - you're TOO MUCH!

    Thanks for the points, Richo!

    Coming from you, Jean, that means a lot - thanks!

    Come on over, Bassman!

    Here's the money shot

    And my dinner

    Thanks for checking out my post.
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Tracey !

    Worth a few----->[​IMG]

  18. flyfishjeep

    flyfishjeep Smoking Fanatic

    Great looking dinner plate!!! You must be truthful with us though... How many slices graced your plate last night? I'm guessing 3 [​IMG]

    Looks great! I sent this thread to my wife while I was working and she said " I didn't know you could do that" I replied " Me either, but we are going to try"
  19. deltadude

    deltadude Master of the Pit OTBS Member

  20. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    Very nice! I should eat before I get on here... especially on a friday with plans to do some shopping for the weekend...
    I will be looking for a porkloin now! (even though I have a turkey in the brine and ribs rubbed already!!!)
    Good job!

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