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First Stuffed/Rolled Pork Loin

post #1 of 22
Thread Starter 
I was inspired by a post recently, so decided to give this a whirl.

Picked this monster up at Sams for $1.87/lb. So I'm splitting it and saving half for later.

The actual cutting was a lot easier than I expected - here's how I did it
Started with the fat side down, and held my hand on it to make it as flat as possible.

Used a short, very sharp knife, and slit that baby all the way down like you would fillet a fish (cut was on the bottom of the loin). That basically took care of the first side.

Then it was Flop/slit, Flop/slit, Flop/slit. Cut through once at the very end otherwise it went smooth.

Going for a very basic season on this one using my old stand-by's of garlic/soy/italian for pork and a last minute shot of lemon juice.

Rubbed in

Had to roll it back up just to see it!

What I'm stuff'en it with:
Dug through the fridge and found some green chili's left over from my Chicken sammies last weekend - Grabbed those.
Found some left over smoked gouda/sundried tomatoe dipping sauce for last weekend's sourdough test - Grabbed that.
Thought I was done when I spied some of the Mrs.'s chicken/rice/mushroom casserole - Grabbed that.

Gouda spread and butter chunks

Green Chilies


Hit it again with just a dribble of soy and italian and rolled it up to sit in the fridge for either today or tomorrow's smoke.

I know this post is a mile long, but just couldn't stop snapping pictures!

I'll be back along in a day or so when I smoke this buggar up.

Thanks for checking out my post.
post #2 of 22
Looking good. I wish I could see some pictures of your loin slicing skills.
post #3 of 22
For me there is never enough pistures, ty looks good so far
post #4 of 22
Thread Starter 
RB - like "in process"? Sorry, never thought of that, and when I did it, it was only me and the dog stirring around. I've the other half, so if I'm happy with this one, I'll get an assistant and take picts along the way.

When for "filleting" it at about 1/2" - cut, turn, cut, turn.
post #5 of 22
This will be super PDT_Armataz_01_34.gif
post #6 of 22
Wow that looks good already and you havn't even smoked it yet. Can't wait!
post #7 of 22
Don't worry Tracey you'll like it and then you casn take some slicing Qview for everyone to see. Now yours looks great now but just wait till you smoke it. It does get better.
post #8 of 22
Cant wait to see the finished product! I have to try one of these next time i smoke.
post #9 of 22
Thread Starter 
Thanks, guys!
Well, I just couldn't let that loin sit on it's ass all day in the fridge, so IT's ON with it's little brother pork shoulder roast!

In the smoker

Lil' check up at the 1.5hr mark

...so what will really happen to ya if you eat pork raw...

At the 2.5 hour mark

Be back later with updates.
Thanks for checking out my post.
post #10 of 22
WOW good looken loinPDT_Armataz_01_37.gif
keep us posted
post #11 of 22
Oh yea those are looking very nice. I better go get something to eat I am starving now.
post #12 of 22

  1. To let saliva run from the mouth: dribble, drivel, drool, slaver, slobber.
post #13 of 22
Points for your creative taste. That will be one tasty loin. Congrats.
post #14 of 22
Looks fantastic Tracey!PDT_Armataz_01_37.gif
post #15 of 22
Excellent looking loin, Tracey! I could handle a couple slices of that!PDT_Armataz_01_37.gif
post #16 of 22
Thread Starter 
icon_mrgreen.gificon_mrgreen.gif MH - you're TOO MUCH!

Thanks for the points, Richo!

Coming from you, Jean, that means a lot - thanks!

Come on over, Bassman!

Here's the money shot

And my dinner

Thanks for checking out my post.
post #17 of 22
Looks Great Tracey !

Worth a few----->points.gif

post #18 of 22
Great looking dinner plate!!! You must be truthful with us though... How many slices graced your plate last night? I'm guessing 3 PDT_Armataz_01_03.gif

Looks great! I sent this thread to my wife while I was working and she said " I didn't know you could do that" I replied " Me either, but we are going to try"
post #19 of 22
post #20 of 22
Very nice! I should eat before I get on here... especially on a friday with plans to do some shopping for the weekend...
I will be looking for a porkloin now! (even though I have a turkey in the brine and ribs rubbed already!!!)
Good job!
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