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Stuffed Pork Loin (Apple) - Page 5

post #81 of 97
Thread Starter 
Quote:
Originally Posted by heymirth View Post

This recipe has become a staple in our home. Rub over night and 3.5hrs at 240deg brings the IT to 153--- I take it out and cover with foil and into a cooler for 45min. Slice with electric fillet knife and the juices come flowing out. Crazy Awesome Recipe.

 

That's Great, Heymirth!!

 

Glad you're enjoying it !!

 

Bear

post #82 of 97


It won't be me Bear I'll wait until you pave the way and as usual I'll copy.

"If you follow the master it is rare to falter"

 

Cheers from Down Under.

post #83 of 97
Thread Starter 
Quote:
Originally Posted by Pilch View Post
 


It won't be me Bear I'll wait until you pave the way and as usual I'll copy.

"If you follow the master it is rare to falter"

 

Cheers from Down Under.


LOL---You're too Kind!!

 

Thanks Buddy!!

 

Bear

post #84 of 97

Great looking smoke Bear.

 

Think I'm going to give it a shot this weekend using fresh peaches (Porter, OK Peach Festival is this week) instead of the apples.

post #85 of 97
Thread Starter 
Quote:
Originally Posted by SmokesOnTuesday View Post
 

Great looking smoke Bear.

 

Think I'm going to give it a shot this weekend using fresh peaches (Porter, OK Peach Festival is this week) instead of the apples.

 

Thank You Ryan!!!

 

Sounds Great---I love Peaches!!!:drool

 

 

Bear

post #86 of 97

So, Bear inspired me to give this a try on Sunday, never stuffed a loin before, but turned out cutting it wasn't has stressful as I feared.

 

 

Instead of canned pie filling, I happened to have a few apples in the fridge, and I've got one of those peeler, corer, slicer things that makes quick work of apples, so a few minutes later, tossed in some cinnamon and brown sugar and onto the loin.

 

 

Turns out butcher twine is hard to find, but I'd read you could use any uncolored 100% cotton thread, so here we are wrapped, rubbed and ready for some smoke in the vertical gasser at 225 over what else, apple wood.

 

Almost 3 hours later, pulled at 144 IT

 

Let it rest on the counter wrapped in foil and towels for about 25 minutes as I finished up some sides, then sliced.

 

And plated with some sweet taters, stuffing and green beans, Yum! Turned out great, plan on having leftovers Tuesday vac-sealed and warmed up in a water bath.

 

Thanks for the great step by step Bear!

post #87 of 97

Looks great.  I've always wrapped mine in bacon but your glaze looks very appetizing. 

post #88 of 97
Thread Starter 
Quote:
Originally Posted by SlySmoke View Post
 

So, Bear inspired me to give this a try on Sunday, never stuffed a loin before, but turned out cutting it wasn't has stressful as I feared.

 

And plated with some sweet taters, stuffing and green beans, Yum! Turned out great, plan on having leftovers Tuesday vac-sealed and warmed up in a water bath.

 

Thanks for the great step by step Bear!

 

Looks Great !!:drool

 

Nice Job---Glad you like it.

 

Bear

 

 

Quote:
Originally Posted by mummel View Post
 

Looks great.  I've always wrapped mine in bacon but your glaze looks very appetizing. 

Thank You Sir!!

 

I don't like to wrap Bacon around my Stuffed Loins. That way the outside of the Bacon gets smoked again, and it blocks much of the smoke & some of the flavor from the Pork Loin.

 

If I want Bacon, I'll fry some Bacon & serve it on the plate next to my Smoked Stuffed Pork Loin. That way everything tastes Smoky & Great.:drool

 

 

Bear

post #89 of 97

My smoker is packed up so my wife did one of these in the oven the other day.  It came out completely dry, even though it was foiled for most of the cook.  Not sure.....  Smoker all the way!

post #90 of 97
Thread Starter 
Quote:
Originally Posted by mummel View Post
 

My smoker is packed up so my wife did one of these in the oven the other day.  It came out completely dry, even though it was foiled for most of the cook.  Not sure.....  Smoker all the way!


I never did one of these in the oven----Only Smoker.

 

However the biggest mistake made would be to take the IT up too high. I try to get them out between 145° and 150°.

 

 

Bear

post #91 of 97

Yep, Bear is right, I think most people have a tendency to overcook Pork  Pork loins are pretty lean and it doesn't take long for them to dry out.

 

Gary

post #92 of 97

Yeah I think it dried out at the end.  She took it to 160F, but the cooking temp was high, so it probably overran.  Cant wait to break out my smoker in the spring again!

post #93 of 97

Had to give this another look

 

Gary

post #94 of 97

Hey John.  It was this original post that inspired me to do stuffed tenderloins--a lot more finicky that loin, but we do love tenderloin.  The great thing about it is that there is no limit to what fruit you can stuff them with.  Apple the first time and peach/mango this last time.

 

:points:

 

Thanks again.

 

Gary


Edited by GaryHibbert - 5/12/16 at 4:46pm
post #95 of 97

Hey Gary, I saw yours , remembered Bears and came back to take another look

 

Gary

post #96 of 97
Quote:
Originally Posted by gary s View Post
 

Hey Gary, I saw yours , remembered Bears and came back to take another look

 

Gary

No question in my mind, Gary.  Its definitely worth a second or third look.  Its one of the tastiest smokes I've done yet.

 

Gary

post #97 of 97
Thread Starter 

Thank You Gary & Gary!!!

 

I Appreciate the Compliments!

 

And Thanks for the Points!

 

Bear

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