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Stuffed pork loin.

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survivorslag

survivorslag

Newbie
Original poster
Jan 9, 2013
9
10
Guthrie, OK
Smoked my first stuffed pork loin today. Pretty pleased with the results. Stuffed with mushrooms, onions, baby spinach,& Gouda cheese. Quite tasty. Smoked 4.5 hours at 225 in my MES. Brought the IT up to 160, them let it rest for 20 minutes. Wasn't as juicy as the pork tenderloins I did a couple of days ago, but still moist for such a lean cut of meat. Next time I'm thinking of dropping the IT to 155 maybe 150. See if it juices up a bit. Any suggestions?
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Nice.............
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survivorslag said:
Smoked my first stuffed pork loin today. Pretty pleased with the results. Stuffed with mushrooms, onions, baby spinach,& Gouda cheese. Quite tasty. Smoked 4.5 hours at 225 in my MES. Brought the IT up to 160, them let it rest for 20 minutes. Wasn't as juicy as the pork tenderloins I did a couple of days ago, but still moist for such a lean cut of meat. Next time I'm thinking of dropping the IT to 155 maybe 150. See if it juices up a bit. Any suggestions?
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I think the 160* IT is what caused it to be a little drier for you. I did one & pulled it once the IT got to 145* & let it rest for 1/2 hour & it was really juicy.  Yours looks quite tasty though - I would devour some! 
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Thanks. They tasted wonderful. Still trying to be conservative and make sure I fully get the meat cooked. Gonna lower the IT next time just a little and see how it goes.
 
I like the loins at a lower temp, but I don't stuff them. Actually I don't stuff them strictly because I like them at the lower temps.

When stuffed they are no longer considered "intact muscle pork meat", and thus do not qualify for the 145 degree guideline.  160 is recommended.

Not saying you can't go below 160 for stuffed pork loin?  Not saying I would recommend it either?  Do so at your own risk!

Good luck and good smoking.
 
Venture is correct however, If you exercise good sanitation practices, washing the Loin before cutting and take the IT to 145-150 and hold it there either in the smoker or wrapped in foil and in a cooler for at least 30-60 minutes, there is little risk of illness. However any subsequent re-heating of leftovers should be taken to 165*F...JJ
 
Chef JimmyJ said:
Venture is correct however, If you exercise good sanitation practices, washing the Loin before cutting and take the IT to 145-150 and hold it there either in the smoker or wrapped in foil and in a cooler for at least 30-60 minutes, there is little risk of illness. However any subsequent re-heating of leftovers should be taken to 165*F...JJ
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I washed mine before cutting & after as well & pulled it at 145 IT then wrapped for a rest that lasted only 1/2 hour plus 2 or 3 minutes. There were no leftovers as it was a small loin & I hogged the whole thing down that night. In the future should I let it rest for a full hour before eating or would it be better to cook it a little more at the expense of some moisture?  I'd rather not get sick as the result of doing something stupid - I thought I was being perfectly safe 
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 Maybe I'll just stick with unstuffed loins. I don't care much for dry pork
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There is always a risk but doing as you did minimized the Risk. You can stuff with confidence going to 150*F and still have juicy Pork...The USDA temps are a guideline that adds a margin of Safety. They take into consideration that most people don't educate themselves about safe meat handling, storage and cooking as we do...JJ
 
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Chef JimmyJ said:
There is always a risk but doing as you did minimized the Risk. You can stuff with confidence going to 150*F and still have juicy Pork...The USDA temps are a guideline that adds a margin of Safety. They take into consideration that most people don't educate themselves about safe meat handling, storage and cooking as we do...JJ
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Thanks JJ!  150 it is from now on for any that I stuff. Thanks again for clarifying 
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Thank you guys for the great feedback. Next one I smoke will pull at 150 and let rest. Part of the fun of this stuff is the practice!
 
Smoking B said:
Thanks JJ!  150 it is from now on for any that I stuff. Thanks again for clarifying 
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No problem Guys and B, one of these days I am headin' south to have that Beer...JJ
 
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