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Pork loin for supper - Page 2

post #21 of 29
I just saw loin on sale at my local market. I'm going to have to try this. If mine looks half that good when its done I will have 8 happy campers here (my wife, 6 kids, and me). Awesome pics and thanks for the idea!
post #22 of 29

With the stuffing in the middle of the pork loin, how did you know what temp to smoke it to?

Happy New year!!
post #23 of 29
I do not know how I missed this. That is one awesome meal Cowgirl!!
post #24 of 29
Thread Starter 
You're sure welcome minnichs, I'm glad it worked out for you.PDT_Armataz_01_34.gif
post #25 of 29
Looks great Patty!
post #26 of 29
Thread Starter 
Thanks for the kind words everyone!biggrin.gif
Lisa, when I stuff a loin I shoot for the temperature I want the loin to be. I use my instant read pocket thermometer to check it.
It helps to pre-saute the mushrooms and garlic, cool and
The green onions get nice and tender in the middle.

There are so many stuffing ingredients to try and so little time.icon_eek.gifsmile.gif
post #27 of 29
Thread Starter 
Thank you Vlap!smile.gif
post #28 of 29
That looks great!

After you butterflied the loin did you tie it back up with string?
post #29 of 29
Thread Starter 
Thanks Foozer!
I did tie this one up, the mushrooms were tricky to keep in place while rolling the loin back up. Afterwards, I remember I had to stuff some of them back in the end holes before covering with
The string posed no problem when slicing and eating though.
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