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Stuffed Pork Loin (Apple)

post #1 of 116
Thread Starter 
Stuffed Pork Loin (Apple)

I've seen a few of these, and always wanted to try one, so I finally went for it !!
I got hold of a couple pieces of Pork Loin, about one foot long each ($1.79 LB)

First Day (Prepping)
I filleted them with the small fish fillet knife in my kit. I found that even though I'm pretty good at filleting a fish, or something round, getting around corners like you have in a loin is different. I played it safe & didn't make it too thin, so as not to get any slice-thrus.

Then I spread Apple Pie filling on both pieces, and rolled them, and tied each one in 5 places.

Then coated with mustard and some rub, wrapped with plastic wrap, and put in the fridge overnight.

The next day (Smoking):
11:30--------------I preheated my MES 40 to 220*, and lit my AMNPS (50/50 Hickory/Apple).
12:00---------------Put meat on 2nd rack from top, and AMNPS on bottom bars.
4:30-----------------Meat IT ranged from 146* to 151* (Cut heat back to 100*)
5:00-----------------Pulled both Pieces. IT ranged from 149* to 153*.

Slice, plate, add sides, and eat.

Thanks for looking,

Bear



Two Pork Loin Halves ($1.79 a pound)



Get out my little filleting kit:



Closer Look:



Filleted & Apple Filling added:



Stuffed, Rolled, Rubbed, Wrapped, and Refrigerated over night:



Ready to smoke:



In the MES 40.
Had to put some cardboard up to block the wind:



Got my Magical AMNPS going good:



Fresh out of smoker:



First slices for Me & Mrs Bear:



Bear's Supper:



Close-up:



The rest of the slices:



7 more pairs going into the freezer for future meals for Me & the Missus.
Also we ate 6 slices in 3 meals, and gave 3 slices to our Son:

__________________

post #2 of 116
Thread Starter 

Two more slices of this disappeared again tonight.

 

Must have been one of Foamy's trained mice!!!

 

 

Bear

post #3 of 116

Yes, it was mice. Ignore those Canadian looking foot prints in your yard.

 

This looks great Bearcarver.

 

Disco

post #4 of 116
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Yes, it was mice. Ignore those Canadian looking foot prints in your yard.

 

This looks great Bearcarver.

 

Disco

 

Thanks Disco!!!

Looks like you're the only one who likes this post.

 

I was wondering where those size 17 prints came from.

The mice around here only wear size 12.

 

 

Bear

post #5 of 116

I like this post too.

 

Giant has loins on sale again.   1.79 per lb.

 

Going to pick some up to try this and more cb and chops.

post #6 of 116

  Nice looking pork loin Bear. The filleting is the hard part! Yours looks good.(as always) The close-ups, (bearview) is awesome!

 

   Mike

post #7 of 116
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

I like this post too.

 

Giant has loins on sale again.   1.79 per lb.

 

Going to pick some up to try this and more cb and chops.

 

Thanks Farmer!!

Make sure you save some money for the week before Christmas, when they have Prime Rib for $4.99 per pound.

 

 

Bear

post #8 of 116
Thread Starter 
Quote:
Originally Posted by So MS Smoker View Post
 

  Nice looking pork loin Bear. The filleting is the hard part! Yours looks good.(as always) The close-ups, (bearview) is awesome!

 

   Mike

 

Thanks Mike!!!

Yeah, if a loin was more round, it wouldn't be so hard to fillet, but going around corners is rough.

 

LOL----Yes I always did love Close-ups!!

 

 

Bear

post #9 of 116

Think I might try this tomorrow.

 

What do you use as a rub?

 

You never say what you use, family secret?

post #10 of 116
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Think I might try this tomorrow.

 

What do you use as a rub?

 

You never say what you use, family secret?

 

I get some from a Buddy of mine, and some from a Buddy of my Son's. I don't make my own rub---If I did, I would gladly post a Step by Step.

 

I don't use a lot of rub, because I do a lot of Beef, and I don't use rub on Beef.

 

 

Bear

post #11 of 116

Mine didnt turn out as good looking but it tasted great.

 

 

 

 

I need to learn how to fillet better.

 

Thanks for the idea.

post #12 of 116
Looks great! I just smoked my first pork loin today. The weather was nasty, so I didn't fuss with any Qviews today. I see that you are vacuum packing and freezing some slices. How well do they hold when you reheat them? Do they dry or stay moist? Just curious, thanks!
post #13 of 116

Great job on the pork loins!!!  Tied them up nice also.  Got to try the apple pie filling too. Thanks for the step by step pics.  Reinhard

post #14 of 116
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Mine didnt turn out as good looking but it tasted great.

 

I need to learn how to fillet better.

 

Thanks for the idea.

 

I've been filleting fish for 50 years, and I have trouble with loins too!

As long as it tastes good!

 

Bear

 

 

Quote:
Originally Posted by millerk0486 View Post

Looks great! I just smoked my first pork loin today. The weather was nasty, so I didn't fuss with any Qviews today. I see that you are vacuum packing and freezing some slices. How well do they hold when you reheat them? Do they dry or stay moist? Just curious, thanks!

 

They hold up good in the freeze thaw process. I've found reheating in frying pan dries them some. I actually found Nuking them to be the best way to reheat.

 

Bear

post #15 of 116
Those be some Nice looking Loins Bear, I still have two loins in the freezer and was wondering what to do with them. Using the apple slices was a good idea. Why I never thought of slicing them in servings for later is beyond me. I do it with the smoke pork chops but never gave the loin a thought.

I always reheat the smoked pork chops in our electric oven. I add a small can of Cream of Potato or Cream of Chicken to the pan and let them simmer for a few hours on low to keep them moist.... I'm thinking your Stuffed Loin would be Number One on my things to make next week...

Thanks for the posting and great ideas……

John






Quote:
Originally Posted by Bearcarver View Post

I've been filleting fish for 50 years, and I have trouble with loins too!
As long as it tastes good!

Bear



They hold up good in the freeze thaw process. I've found reheating in frying pan dries them some. I actually found Nuking them to be the best way to reheat.

Bear
post #16 of 116

Those are tasty lookin Bear.  Thinkin I'll be trying that soon with my Mom's homemade applesauce

post #17 of 116
Thread Starter 
Quote:
Originally Posted by Yotzee View Post
 

Those are tasty lookin Bear.  Thinkin I'll be trying that soon with my Mom's homemade applesauce

 

Thank You Yotzee!

I've been thinking about Apple Sauce. Maybe next time. Let me know how it works for you.

Mrs Bear made a couple of jars of Chunky Apple Sauce.

 

 

Bear

post #18 of 116

Hey Bear

I would have replied sooner, but I was drooling way too much to go anywhere near my keyboard.  Those look absolutely fantastic!!

Gary

post #19 of 116
I missed this one Bear, that looks absolutely amazing! I was thinking about what to make for a dinner party in two weeks, and I think I just found my answer. Thanks for another great detailed post!
Foams mice have visited my house too!!
post #20 of 116

Bear,

 

The loin looks great.  

 

What is meant by filleting the loin?  I use to work at a fish market 25 years ago so I kind of remember how to fillet a fish but not sure how that equates to a pork loin.  I assume (everybody knows what assuming does) you are not just cutting it in half.

 

Sodak

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