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Pork Loin - stuffed prosciutto,red pepper, spinach

post #1 of 6
Thread Starter 

Greetings. I had one 2lb pork loin left in the freezer and wanted to try something different and that was to stuff it with prosciutto ham, roasted red pepper, spinach, cheese and a fresh minced herb thyme sage olive oil parm pesto. First I cut the pork loin into a sheet, applied some basic rub to the outside and on the inside spread a layer of thyme-sage parm cheese pesto.

 

Then put down a layer of prosciutto, and covered it and returned to the frig for a few hours. When I was ready to smoke it I started up the MES.  I opted for a higher temp, 265 - 270 for a shorter cook and milder smoke as to not over power what was going inside the loin. While that was heating up I added the remaining items and wrapped it up in cooking string.

 

 

 

I used apple wood for a mild flavor, added water to the MES pan for moisture, kept her closed up, did not peek and came back a while later to check temp.  Depending on where you poked, internal temp was where I wanted it (~160+) after about 2.5 hours, so it was time to rest then slice.

 

Overall, we were happy with it, had lots of flavors, different, and good. The herb pesto was interesting and the roasted red pepper a nice add. Next time around: more stuffing, i.e.roasted red peppers, spinach, maybe more prosciutto. Good stuff.

post #2 of 6
Looks tasty nice smoke!
post #3 of 6

Very nice!

post #4 of 6
Quote:
Originally Posted by Rare2Medium View Post
 

Greetings. I had one 2lb pork loin left in the freezer and wanted to try something different and that was to stuff it with prosciutto ham, roasted red pepper, spinach, cheese and a fresh minced herb thyme sage olive oil parm pesto. First I cut the pork loin into a sheet, applied some basic rub to the outside and on the inside spread a layer of thyme-sage parm cheese pesto.

 

Then put down a layer of prosciutto, and covered it and returned to the frig for a few hours. When I was ready to smoke it I started up the MES.  I opted for a higher temp, 265 - 270 for a shorter cook and milder smoke as to not over power what was going inside the loin. While that was heating up I added the remaining items and wrapped it up in cooking string.

 

 

 

I used apple wood for a mild flavor, added water to the MES pan for moisture, kept her closed up, did not peek and came back a while later to check temp.  Depending on where you poked, internal temp was where I wanted it (~160+) after about 2.5 hours, so it was time to rest then slice.

 

Overall, we were happy with it, had lots of flavors, different, and good. The herb pesto was interesting and the roasted red pepper a nice add. Next time around: more stuffing, i.e.roasted red peppers, spinach, maybe more prosciutto. Good stuff.

Good looking smoke!!

I have done quite a few loins like that, I found that wrapping them in pancetta adds a great flavor and holds the moisture in.

 

POINTS!
 

Smoke ON!
 

- Jason

post #5 of 6

Dang it man, you knocked that thing out of the park!

 

Well done.

 

Sam's club here always has PL for sale reasonable, I might have to try that, and thanks for the idea!

 

post #6 of 6

Man that looks delicious!

 

Great combo!

 

Al

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