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Smoked Stuffed Pork Loin

post #1 of 18
Thread Starter 

I had company coming for dinner and wanted something a little special so I decided to stuff a pork loin.

 

I started by making the stuffing.

 

I went with sage sausage stuffing. Here are my ingredients.

 

750 ml (3 cups) coarsely torn bread crumbs

75 ml (1/3 cup) chopped celery

125 ml (1/2 cup) chopped onion

25 ml (2 tablespoons) fine chopped fresh sage (or 10 ml, 2 teaspoons dried)

125 grams (4 1/2 ounces) breakfast sausage, casing removed

25 ml (2 tablespoons) butter

2 ml (1/2 teaspoon) salt

2 ml (1/2 teaspoon) pepper

125 ml (1/2 cup) chicken stock

 

I tore the bread crumbs up.

 

 

I removed the sausage meat from the casings and measured my seasonings.

 

 

I melted the butter over medium heat and sauteed the onion and celery until it is soft.

 

 

I crumbled the sausage meat in and sauteed until it was cooked through and crumbly.

 

 

I added the seasonings and sauteed for 30 seconds.

 

 

I added the bread crumbs and sauteed until all the juices have been soaked up by the bread.

 

 

Add the chicken stock and stir to make a moist stuffing.

 

 

Remove from heat and set aside.

 

I had a 2 1/2 pound pork loin roast.

 

 

I cut into the roast 1/3 from the bottom from one edge and continued until there was 3/4 inch not cut through.

 

 

Starting at the other edge, I cut 1/3 from the top and continued until there was 3/4 inch not cut through.

 

 

The two cuts allowed me to spread the loin flat for stuffing.

 

 

I spread the stuffing on the roast.

 

 

I rolled it up.

 

 

 

I tied it with cotton string.

 

 

I fired the Bradley up to as high as it would go, just over 300 F with a mixture of pecan and apple pucks. It too 1 hour and 45 minutes to get to an internal temperature of 160 F.

 

We enjoyed Planters Punch while the meat smoked. Keeping hydrated is important.

 

 

I took the roast out and covered it with foil for 15 minutes.

 

 

I carved it and served it with creamy coleslaw and pasta salad (thanks to She Who Must Be Obeyed).

 

 

 

 

Dessert was cherry cobbler.

 

 

It was a great meal. Life is good in the Rockies.

 

Disco


Edited by Disco - 7/19/15 at 4:20pm
post #2 of 18

Disco, That Looks Awesome!

 

 

Smoke ON!

 

-Jason

post #3 of 18
Disco, Great looking cook. I could eat either one by itself, but together they look delicious. I'd probably eat too fast, trying to get to that apple cobbler. Joe points.gif
post #4 of 18

That looks great! 

post #5 of 18
Disco, you've done it again! Great looking smoke! I have to say I didn't even need the sliced shot. That one right out of the smoker was the money shot! Nice smoke

POINTS!
post #6 of 18
Thread Starter 
Quote:
Originally Posted by millerbuilds View Post
 

Disco, That Looks Awesome!

 

 

Smoke ON!

 

-Jason

 

Thanks, Jason. It was enjoyed.

 

Quote:
Originally Posted by Joe Black View Post

Disco, Great looking cook. I could eat either one by itself, but together they look delicious. I'd probably eat too fast, trying to get to that apple cobbler. Joe points.gif

 

Thanks, Joe. I mistyped. It was a cherry cobbler. Hope that doesn't spoil it for you.

 

Quote:
Originally Posted by AK1 View Post
 

That looks great! 

 

Thanks, AK1.

 

Quote:
Originally Posted by dirtsailor2003 View Post

Disco, you've done it again! Great looking smoke! I have to say I didn't even need the sliced shot. That one right out of the smoker was the money shot! Nice smoke

POINTS!

 

Thanks, Case. It did look awful purdy.

 

Disco

post #7 of 18
Disco, that looks awesome man ! Very nice smoke & the hydration method is great as well ! icon14.gif

Nice meal my friend !
post #8 of 18
Nice job once again Disco, if I may suggest if you try it again pound the meat out I'd be interested to hear your impressions on the differences!
post #9 of 18

Nice first post for awhile,I'd eat that any day,Thanks for sharing and some good knife work.

Richie

:points:

post #10 of 18
Man that looks awesome.

Great meal.

points.gif
post #11 of 18
Apple is goid, but Cherry is actually better. I thought your apples had a funny color.
post #12 of 18
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Disco, that looks awesome man ! Very nice smoke & the hydration method is great as well ! icon14.gif

Nice meal my friend !

 

Thanks, Justin. The hydration was a struggle but we managed.

 

Quote:
Originally Posted by b-one View Post

Nice job once again Disco, if I may suggest if you try it again pound the meat out I'd be interested to hear your impressions on the differences!

 

I have pounded meats before. I hadn't thought about doing it with a stuffed roast. I will have to give it a try.

 

Quote:
Originally Posted by tropics View Post
 

Nice first post for awhile,I'd eat that any day,Thanks for sharing and some good knife work.

Richie

:points:

Thanks, Richie. I hope to do some more posting.

 

Disco

post #13 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Man that looks awesome.

Great meal.

points.gif

Thanks for the point, Adam!

 

Quote:
Originally Posted by Joe Black View Post

Apple is goid, but Cherry is actually better. I thought your apples had a funny color.

I know what you mean. The cherry was terrific.

post #14 of 18

Nice meal my friend. SWMBO'd must have been impressed.

post #15 of 18
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Nice meal my friend. SWMBO'd must have been impressed.

Thanks, Kevin. She must have liked it, she didn't hit me.

post #16 of 18

"Beat me, beat me, make me write bad checks!"

post #17 of 18

thanks for posting the recipe, and with pics.  I am using this recipe for my first smoke in the smoker now. 

post #18 of 18
Thread Starter 
Quote:
Originally Posted by Townes View Post
 

thanks for posting the recipe, and with pics.  I am using this recipe for my first smoke in the smoker now. 

Wow! That is an honour. I hope you like it!

 

Disco

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