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Stuffed Loin Pics and ?'s

post #1 of 24
Thread Starter 
Was planning to do a Pork loin this afternoon for a group of ladies but after looking around I decided to try a stuffed loin but I don't think that my Apple Rub will go with the selected ingredients. See the pics below and if you have suggestions on the RUB please speak up this will go on about 2 pm today. Also will probably add some bacon.


5 lb. loin trimmed
1 lb of Sweet Italian Sausage
1 layer of Proscuitto (spelling)
Kraft 5 Italian cheese
Fresh Spinach

As always thoughts or observations are appreciated.
post #2 of 24
Wow, nice job on slicing and stuffing!!
I'd skip the apple rub and maybe go just salt n pepper, maybe some garlic and onion.
You got a lot of flavor there already....
What kind of smoke?
Good luck and show final pic's!
post #3 of 24
Super stuff! I think that just might...maybe...YES! RATE POINTS!

I'd keep the rub/baste/mop simple too. Onion and a bit of rosemary would be my choice, and maybe a touch of paprika for a bit of color and flavor.

On Edit: Of course, kosher and CBP too. Dang nice roll, Bud!
post #4 of 24
that has got to be the neatest job have seen yet on opening up that loin, great stuff, cant wait for finish pix!!!
post #5 of 24
Thread Starter 
Hey thanks for the quick reply. I'm thinking Pecan but do have a mix pellets that are Hickory, Pecan, and Cherry already made up so that may go into the hopper instead.

My secretary thought salt and pepper as well earlier this morning. She may not know Q but she knows food.

On the cutting it was my first time and I was talking on the cell phone while doing...so it must be easier than looks!

I just happen to have a Rosemary bush in my garden this year!
post #6 of 24
Go light with fresh rosemary..it's QUITE potent. Last loin I did I used about 6 small sprigs...8-10 leaves each. Slipped a boning knife into the meat and tucked them in, leaving a few leaf points sticking out... Looked REALLY cool, and had a nice light rosemary kiss to it.
post #7 of 24
Definately post pics when that bad boy is done. That sounds awesome to me though. I might have to try this myself.
post #8 of 24
Thread Starter 

Used EVOO and this stuff

As well as a couple of sprigs of Rosemary from the garden

post #9 of 24
That looks beautiful Trent!!PDT_Armataz_01_37.gif
post #10 of 24
slice that bad boy open! i wanna see the inside
post #11 of 24
Thread Starter 
Soon enough my friend, soon enough wink.gif
post #12 of 24
I think with all that stuffing I would let the smoke just speak for itself. But if you had to, I think I would make a little pesto of evoo , basil and parmesan cheese, rub that all over it and let it sit a while

looks like its going to be real good though

let us see the finished product
post #13 of 24
DUDE! That loin looks fricken awesome. I am afraid to check in later. I know the Q-view willmake me wanna eat something again.
You have done one heck of a job slicing, stuffing and tying that loin. I don't have any reason to doubt that will will do an awesome job smoking it.

Points from me too!

Hope I still have some to give today!biggrin.gif
post #14 of 24
Wow, you not only have a work of art there, you'll soon have an amazing feast! Great job, looking forward that being sliced open PDT_Armataz_01_37.gif
post #15 of 24
looks great bud PDT_Armataz_01_37.gif
post #16 of 24
Ummm, wheres the pork!!!???
post #17 of 24
Hmmm well it HAD to happen, right Bubba?!? PDT_Armataz_01_29.gif
post #18 of 24
Thread Starter 
Sorry gang my internet has been down at home! I tried dialing in last night but....

Anyways the Pork went over great, I didn't even get a bite!

post #19 of 24
OMG Trent!!......that loin looks fantastic!! Beautiful color on the outside!

Dagnabbit.....now I'm really, really hungry!! PDT_Armataz_01_37.gif

post #20 of 24
Wow! So pretty... an' yummy lookin' !!

Glad everyone enjoyed it, it's a feast for our eyes, even if we can't be there to enjoy it...

Thanks for sharing... and the inspiration ! wink.gif

(Glad we just happen to have a half pork loin in the freezer....AND a good local sale on them as well...)
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