Pork Loin Stuffed and Ready For Tomorrow - Q-View!

Discussion in 'Pork' started by davenh, Jun 8, 2008.

  1. davenh

    davenh Smoking Fanatic OTBS Member

    Got a stuffed pork loin ready to go for tomorrow's smoke. It turned out much bigger than I expected [​IMG]. Started as 6lbs, must be closer to 9lbs now with all the stuffing. Planning to smoke with hickory and apple, spritz with 50/50 apple juice and whiskey.

    Here is some of the assembly, will finish up the q-view tomorrow as it goes [​IMG].

    Here it is cut and pounded out.

    [​IMG]



    Put on a layer of prosciutto.

    [​IMG]


    Some of the ingredients going in. I sauteed the veggies and grilled the sausage before hand. I chilled everything in the fridge before putting together.

    [​IMG]


    Layered over the prosciutto with spinach, shredded mozzarella, peppers, and onions.

    [​IMG]


    Then added layer of shredded parmesan, sweet italian sausage and fresh cut pineapple.

    [​IMG]


    Topped everything off with some shredded sharp cheddar, rolled and tied up.

    [​IMG]


    Rubbed with evoo. Dusted with some italian seasonings and Mrs Dash garlic and herb seasoning. Ready for tomorrow [​IMG].

    [​IMG]
     
  2. geek with fire

    geek with fire Master of the Pit OTBS Member

    eek-gad, that's the Barry Bond's version of the pork loin! Looks very good. Let us know how it turns out.
     
  3. davenh

    davenh Smoking Fanatic OTBS Member

    LOL...it is a whopper. I'm hoping it cooks up ok [​IMG]. The neighbors will be happy.
     
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    WOW, Now that's stuffed.
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Talk about stuffing the pig, lol. That is stuffed.

    Good luck!
     
  6. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    that looks absolutely amazing! [​IMG]
     
  7. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    impressive!!!!! cant wait for the finished report and qview. so far looks incredible!!!!
     
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Wish I was the neighbors! That thing is just flat gorgeous[​IMG]
     
  9. davenh

    davenh Smoking Fanatic OTBS Member

    Here's it is at 2.5 hrs, internal temp is 110°.

    Looks good so far [​IMG]. Been spritzing with apple juice and whiskey 50/50 with a little brown sugar. Smoker temp is up a little at 250°, its 95° outside so expected it to be a little higher. Using Hickory.

    [​IMG]
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That thing is just amazing, looks great looking forward to the rest of the Qview thanks for sharing
     
  11. flash

    flash Smoking Guru OTBS Member

    And Dave will be too. [​IMG][​IMG]
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    To echo everyone else's comments, that's the most stuffed I've seen a pork loin. To top it off, the ingredients sound PRIMO on that thing!!

    Great job - can't wait to see a slice of that!
     
  13. davenh

    davenh Smoking Fanatic OTBS Member

    Butchers twine still holding [​IMG]. Maybe should have went with clothes line rope instead [​IMG].

    Here it is 3.5 hours. Spritzed and rotated it, internal temp at 130°

    [​IMG]
     
  14. nicko

    nicko Fire Starter

    I would like to see a nice slice of that......PLEASE!!!!!
     
  15. davenh

    davenh Smoking Fanatic OTBS Member

    Q-view at 4.5hrs, internal temp at 139°. Switched to mopping with some apple juice mixed heavy with brown sugar and Emeril's Essence. Looking for some color and a sweet and spicy coating [​IMG].


    [​IMG]
     
  16. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Damn, that's a fine looking feast [​IMG]

    Points
     
  17. capt dan

    capt dan Master of the Pit OTBS Member

    OMG, shoulda used bailing twine. Thats gonna be awesome. I was hoping to see the cross section pic by now. Might need a couple guys to hoist that puppy off the cooker! Nice job!
     
  18. davenh

    davenh Smoking Fanatic OTBS Member

    Thanks...I was also hoping it would be finished already [​IMG]. Internal is sitting at 144°, 5.5 hrs. Smoking temps have been consistent at 250°.

    What should I temp should I take this to, maybe 155°?

    [​IMG]
     
  19. capt dan

    capt dan Master of the Pit OTBS Member

    Lookin at your wonderfull pic, it shows the probe in it deep, which means its in the filling, which is already cooked meats and veggies. I would try to get some shallow temps in the loin itself. If it gets to 155-160 in the loin itself. I would pull it and rest it for 15.

    It would take me 15 minutes to settle down and actually control myself to make the cut!. We so need a pic of that thing cut open!!!
     
  20. davenh

    davenh Smoking Fanatic OTBS Member

    Thanks Dan...after probing in a few different spots it looks to need another 5° degrees. Some of its ready, but still a few spots around the bottom looking to need more time. Guessing I should have rolled it part way through, so another hour [​IMG]. I rolled it over and will be somewhat patient [​IMG]. We had a big lunch so hunger isn't an issue YET...[​IMG].
     

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