or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork Loin Stuffed and Ready For Tomorrow - Q-View!
New Posts  All Forums:Forum Nav:

Pork Loin Stuffed and Ready For Tomorrow - Q-View!

post #1 of 52
Thread Starter 
Got a stuffed pork loin ready to go for tomorrow's smoke. It turned out much bigger than I expected icon_smile.gif. Started as 6lbs, must be closer to 9lbs now with all the stuffing. Planning to smoke with hickory and apple, spritz with 50/50 apple juice and whiskey.

Here is some of the assembly, will finish up the q-view tomorrow as it goes PDT_Armataz_01_29.gif.

Here it is cut and pounded out.

Put on a layer of prosciutto.

Some of the ingredients going in. I sauteed the veggies and grilled the sausage before hand. I chilled everything in the fridge before putting together.

Layered over the prosciutto with spinach, shredded mozzarella, peppers, and onions.

Then added layer of shredded parmesan, sweet italian sausage and fresh cut pineapple.

Topped everything off with some shredded sharp cheddar, rolled and tied up.

Rubbed with evoo. Dusted with some italian seasonings and Mrs Dash garlic and herb seasoning. Ready for tomorrow icon_smile.gif.

post #2 of 52
eek-gad, that's the Barry Bond's version of the pork loin! Looks very good. Let us know how it turns out.
post #3 of 52
Thread Starter 
LOL...it is a whopper. I'm hoping it cooks up ok PDT_Armataz_01_29.gif. The neighbors will be happy.
post #4 of 52
WOW, Now that's stuffed.
post #5 of 52
Talk about stuffing the pig, lol. That is stuffed.

Good luck!
post #6 of 52
that looks absolutely amazing! PDT_Armataz_01_37.gif
post #7 of 52
impressive!!!!! cant wait for the finished report and qview. so far looks incredible!!!!
post #8 of 52
Wish I was the neighbors! That thing is just flat gorgeousicon_exclaim.gif
post #9 of 52
Thread Starter 
Here's it is at 2.5 hrs, internal temp is 110°.

Looks good so far icon_smile.gif. Been spritzing with apple juice and whiskey 50/50 with a little brown sugar. Smoker temp is up a little at 250°, its 95° outside so expected it to be a little higher. Using Hickory.

post #10 of 52
That thing is just amazing, looks great looking forward to the rest of the Qview thanks for sharing
post #11 of 52
And Dave will be too. biggrin.gifPDT_Armataz_01_37.gif
post #12 of 52
To echo everyone else's comments, that's the most stuffed I've seen a pork loin. To top it off, the ingredients sound PRIMO on that thing!!

Great job - can't wait to see a slice of that!
post #13 of 52
Thread Starter 
Butchers twine still holding icon_smile.gif. Maybe should have went with clothes line rope instead biggrin.gif.

Here it is 3.5 hours. Spritzed and rotated it, internal temp at 130°

post #14 of 52
I would like to see a nice slice of that......PLEASE!!!!!
post #15 of 52
Thread Starter 
Q-view at 4.5hrs, internal temp at 139°. Switched to mopping with some apple juice mixed heavy with brown sugar and Emeril's Essence. Looking for some color and a sweet and spicy coating icon_smile.gif.

post #16 of 52
Damn, that's a fine looking feast PDT_Armataz_01_37.gif

post #17 of 52
OMG, shoulda used bailing twine. Thats gonna be awesome. I was hoping to see the cross section pic by now. Might need a couple guys to hoist that puppy off the cooker! Nice job!
post #18 of 52
Thread Starter 
Thanks...I was also hoping it would be finished already icon_smile.gif. Internal is sitting at 144°, 5.5 hrs. Smoking temps have been consistent at 250°.

What should I temp should I take this to, maybe 155°?

post #19 of 52
Lookin at your wonderfull pic, it shows the probe in it deep, which means its in the filling, which is already cooked meats and veggies. I would try to get some shallow temps in the loin itself. If it gets to 155-160 in the loin itself. I would pull it and rest it for 15.

It would take me 15 minutes to settle down and actually control myself to make the cut!. We so need a pic of that thing cut open!!!
post #20 of 52
Thread Starter 
Thanks Dan...after probing in a few different spots it looks to need another 5° degrees. Some of its ready, but still a few spots around the bottom looking to need more time. Guessing I should have rolled it part way through, so another hour icon_sad.gif. I rolled it over and will be somewhat patient icon_smile.gif. We had a big lunch so hunger isn't an issue YET...biggrin.gif.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork Loin Stuffed and Ready For Tomorrow - Q-View!