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First go at stuffed pork loin...w/Qview

post #1 of 11
Thread Starter 

I was wanting to smoke a roast today.  My taste was for beef, but my wallet said pork loin roast.

 

So to jazz it up, I thought I would try stuffing it.  For me, the knife work was the toughest part.  I think I have a better feel for it, but it may take some more practice.  I definitely have a lot of respect for the meat cutting profession.

 

Here's how it went...

 

This was a half of a loin.  Started with cream cheese.

 

Minced garlic...

 

Black olives...bleu cheese

 

Baby spinach...

 

Swiss cheese...

 

Rolled and tied...

 

Rubbed...Grill Mates, Cowboy Rub.

 

In the smoker...

 

I trimmed off part of the roast and had some leftover roasted chicken...so I made some stir fry for lunch.  On a stir fry related note, smoked beef is fantastic in stir fry.

 

The roast smoked for about 3.5 hours at 135, to reach an internal temperature of 160.

 

 

All in all...it went pretty well.  I would like to be better with the knife and get it a little thinner to stuff with more ingredients.  Even though it seemed pretty full when I was tying it...it all cooks down.  I thought I was getting some flavor into it, but not really all that much.  The wife and I both agreed we liked the flavors...but just wanted more of them.

 

Still pretty good eating though.

post #2 of 11
Looks great ! icon14.gif
post #3 of 11

It looks good to me also. Just a thought if you are thinking your flavors are weak, I don't smoke loin without brining first. Its a way to bring more flavor modifiers to the table. It really doesn't increase the "moisture" as much as it adds flavors.

 

Also the coiled cut of the loin is tuff even with the right blade. You might try an inverted "Y" cut, Open it up a little then also cut between the the three legs. It opens it up really nice for stuffing.

 

Nice use of temperature and time to get the most time in the smoker.

 

You did a great job.

post #4 of 11

Nice looking loin, your cutting skill will improve with practice. I like  to put one or two sliced  jalapenos in the middle for a little heat.

post #5 of 11

Generally pork will absorb more of the spices than some other proteins.  I do like the idea of adding a little more kick to get the flavor up.  Overall an excellent outcome, certainly a remarkable first attempt.

 

:Looks-Great:

post #6 of 11

Spinach and Swiss and Pork... Delicious! Great job!

post #7 of 11
Looks delicious!! Unzipping a pork loin to get it thin is tough, but it looks like you're on the right track. A razor sharp fillet knife works well. Just watch your fingers!!
I need to get one of the magic smokers that you have. Being able to get to an IT OF 165 with a pit temp of 135 is absolutely amazing!! 😄
post #8 of 11

Cool work. Very original and well done.

 

Disco

post #9 of 11
Thread Starter 

Thanks everyone.  I can see how this hobby sucks you in.  So many ideas to try...so few weekends.  Definitely need to add the kick like Frosty says.  My DW likes a little less kick than I.  I like the idea of the brine, that's something I haven't done before.

 

The pit seemed like it could have been 135 as darn windy as it was.  I found myself looking for wind blocks and anything else to keep temps up...and constantly making adjustments to keep it constant at all.

 

Thanks all.

post #10 of 11

Nice job, looks great.  Where is mine ?

 

 

points1.png

 

 

Gary

post #11 of 11

I'm late to the party but that looks GREAT!  A good knife is a must.

Happy smoken.

David

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