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Stuffed Pork Loin

post #1 of 21
Thread Starter 
Made up this bad-boy last night. Put in the fridge until smoking on Saturday. Can't decide what to put on the outside.

Suggestions welcome.

post #2 of 21
Thread Starter 
Decided to use Jeff's mustard and rib-rub on the outside.

post #3 of 21
Thread Starter 
Turned out pretty dang good.



post #4 of 21
Looks delicious! What did you stuff it with?
post #5 of 21

Looks yummers to me!

 

Kat

post #6 of 21
Thread Starter 
A mixture of chopped apples and apricots as well as brown sugar and cream cheese. Looks really nasty, but tastes great. Stuffed it and sat it in the fridge for two days prior to smoking.
post #7 of 21

Looks great!  I'm doing my first one on Monday, but still up in the air about what to stuff it with.

post #8 of 21
Thread Starter 
If I had it to do over, I would stuff only with 2 lb. sausage, 2 cups brown sugar, and 16 oz. cream cheese.
post #9 of 21

Hey, that looks great , and it should be good with all them goodies in it, man ,Igotta hold off on eating anymore today, I'm full just looking at you Fattie.

 

Mneely, try Blue Cheese and Artichoke Hearts, may be a killer. . . just thinking.

 

Have fun and remember the fallen and serving.

post #10 of 21
Thread Starter 
Awwww...bleu cheese...HECK yeah.
post #11 of 21

2thumbs.gif   That pork loin looks fanfrickintastic!!! Very nice work!

post #12 of 21

Dang, wish I'd seen that post about bleu cheese earlier. I went with a basic bread stuffing with chopped bacon.

post #13 of 21
That loin looked delicious, Dawg! Nice!

Red
post #14 of 21

Great looking pork loin Dawg!

 

Nicely done.

 

Bill

post #15 of 21
Thread Starter 
BTW, did any of y'all notice my signature first-bite-outa-the-smoker chunk cut off the corner? LOL
post #16 of 21
Quote:
Originally Posted by MSStateDawg View Post

BTW, did any of y'all notice my signature first-bite-outa-the-smoker chunk cut off the corner? LOL

 

Nothin' wrong with that!  The pitmaster's gotta sample it first to make sure its fit for others, right?  biggrin.gif

 

Red

post #17 of 21

Hi Real nice loin. What about time n temps/wood? I would like to try a pork loin some time,but worried about the loin coming out dry?

 

Thanks Dan

post #18 of 21
Thread Starter 
I smoked the loin at 200 for 4.5 hrs with hickory.
post #19 of 21

Awesome, like the Book Cut

post #20 of 21

a little unrelated, I used your (MSStateDawg's) idea of the sausage, brown sugar, and cream cheese in bacon wrapped halved jalapeno's, they are/were awesome, for sure a do-over !

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