or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Grilling Pork › Stuffed Pork Loin
New Posts  All Forums:Forum Nav:

Stuffed Pork Loin

post #1 of 5
Thread Starter 

Round 3 on the new smoker will be a couple of stuffed pork loins.

 

Didn't have time to filet them out, so am going to try a quick and simple method.

 

Took both loins and made a cut lengthwise along the top of the loin.  Cut almost all the way through, but made sure not to go through the bottom of the loin.  Next, I went along both sides of the loin making a similar cut.  With the three cuts, there's a nice cavity to stuff.

 

 

After cavity was made, seasoned each loin and put it in the fridge overnight.

 

Olive oil

Salt

Pepper

Garlic Powder

Thyme

Marjoram

Sage

 

 

 

Will use a simple bread stuffing, and stuff the cavity until it's about flush with the top of the loin.  Will throw it on tomorrow at 230-240 degrees to an internal temp of 145.  About a 60:40 mix of Red Oak (heat):Apple (smoke).

 

Will let you know how it turns out!

post #2 of 5
Thread Starter 

Loins stuffed...

 

 

Foil cap to help hold moisture in...

 

In the smoker at 240 degrees.  Dinner in 2.5 - 3 hours!

post #3 of 5

I like the way you made the cuts, does look fast and easy. Thanks

post #4 of 5
Looks like you'll have a tasty meal!
post #5 of 5
Thread Starter 
Quote:
Originally Posted by Shoebe View Post
 

I like the way you made the cuts, does look fast and easy. Thanks

Thanks Shoebe.  It was kind of like stuffing the Thanksgiving turkey.

 

 

Quote:
Originally Posted by dirtsailor2003 View Post

Looks like you'll have a tasty meal!

It was!  Saw this was the wrong section for posting "smoking" threads, so I restarted it in the main pork section.  Q view photos of the final loin there.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Grilling Pork › Stuffed Pork Loin