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Inspired pork loin - Page 2

post #21 of 33
Thread Starter 
The last pix...sorry it took so long to get them up...

Anyway- here's the loin about 3/4 way done. Used apple wood, and a white wine/cider V. mop. Slight cheese leakage...ah well.

Sliced in half... as you can see there was no side leakage. The way the meat was cut left me a nice "flap" to go over the joint for sealing. It was pulled at 145° and rested 20 min.

And plated, with some of the béchamel sauce. The base sauce was flavored with white wine, lemon and CBP.

Thanks for all the inspirations EVERYONE on SMF!
post #22 of 33
Thread Starter 
Heh Sorry Seb... had some stuff to take care of, but was very good. Thanks for your patience!
post #23 of 33
That's a great lookin birthday meal!
post #24 of 33
Rich, that looks great. Another awesome smoke.
post #25 of 33
Fantastic lookin' loin ya got there Rich. I keep seeing all these awesome stuffed loins, and it they keep getting bumped closer and closer to the top of the "To Smoke" list.

Great job!! PDT_Armataz_01_37.gif

post #26 of 33
Nice birthday present you made yourself Richtee icon_smile.gif. The plated pics look awesome!

I'm sure you've posted your wine sauce recipe a million Can you point me to it? I'd like to make some up to go with supper tonight PDT_Armataz_01_29.gif

Going to point ya later, looks like I used up my point quote last night icon_sad.gif. A deserving and point worthy loin for sure icon_smile.gif.
post #27 of 33
Looks awesome Rich and I know it tasted great!!!!!!
post #28 of 33
Hey that looks great! Really like the idea of aspuragus.

I know that it will coast a little higher but when you pull it off at 145 do you figure that is comparable to medium. I pulled mine at 150 the other day and it looked nice and moist when I sliced it for them.
post #29 of 33
Thread Starter 
Well, the deal is... is it's for today, so with the reheat happening I wanted it a bit rare. The slices I had for a sample <heh> last night I heated foiled in the oven for 10 more min at 350. Still had a small bit of pink, but the stuffing was not dry or underdone either.
post #30 of 33
Thread Starter 
A simple béchamel...

1 stick butter
1/4 cup flour
2-ish cups milk
CBP - to taste
Kosher salt - to taste

Melt butter in a saucier gently- take off heat
Whisk in flour to make a paste
Add milk- about half to start, and whisk in. Return pot to LOW heat: Keep adding and whisking until desired thickness is achieved. In our case, since we're gonna add more liquid for flavor, leave it a BIT thick.

Poof! Done! Now for flavor, I used .5 cup dry white wine, and squeezed in 1/2 lemon. Also a bit of thyme.

GENTLY Heat and whisk in above, it's easy to burn! Serve hot!

It's not an overbearing sauce, but it works well with some additional flavors. Can be used for poultry and fish as well...
post #31 of 33
I'm off to the store to buy a nice loin. Can't stand just lookin anymore. That looks great!PDT_Armataz_01_28.gif
post #32 of 33
Nice job, Ritch, happy birthday! Na zdrovia!!
post #33 of 33
Nice job Rich, and Happy Birthday!
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