11.5lb pork loin..... ideas?

[gnarlykaw]

short and sweet. The store has these on sale at 1.29lb! It was calling to me!
My plan was a peach dry rub, and just hammer it out, but with this web site, and it’s infinite wisdom, I thought I would put a shout out for other ideas. I’m no chef, but I do love trying different tastes.
Did a brisket the other day, and apparently, the family didn’t finish it.
I just made, with the help of my Queen, a Brisket hearty veggie soup.

 

[atomicsmoke]

Did recently a long brine smoked loin, sliced thin, tryinf to copy what i ate at a bbq place.

If interested
https://www.smokingmeatforums.com/threads/rudys-pork-loin-recipe.279860/page-2#post-1883686

 

[bmudd14474]

Id get some and cure for Canadian bacon

 

[gnarlykaw]

Nice idea, but it needs to be a dinner. It is looking like I will still rub it down with a peach rub, and then cut it open, and lay down a small layer of home made apple sauce....

 

[gmc2003]

I'd cut it in half or in thirds and butterfly it. Then stuff the loin with an apple pie filling, roll it back up and tie it. Coat it with your favorite rub and smoke it to 140*.

Chris

 

[Bearcarver]

I'd cut it in half or in thirds and butterfly it. Then stuff the loin with an apple pie filling, roll it back up and tie it. Coat it with your favorite rub and smoke it to 140*.

Chris

This is something like what Chris is talking about:
Smoked Stuffed Pork Loin (Apple)

Bear

 

[gmc2003]

This is something like what Chris is talking about:
Smoked Stuffed Pork Loin (Apple)

Bear

Not something like I was talking about. That's exactly what I was trying to say.

Thanks for posting that bear.

Chris

 

[Winterrider]

The Apple pie filling just went on the grocery list.
Thanks...

 

[gnarlykaw]

Well, I ended up filling it with a canned apple sauce. I didn’t tie it, I left it butterflied. Let’s just calll it a live and learn..... the meat looked great, texture is great, the taste, not so good.
I had a light peach rub on it as well as the apple butter. Didn’t even look that great. I guess I’ll cover it with gravy, that way I can hide my poor judgment!

 

[gnarlykaw]

Chris, ironically, I found the monthly contest thread, using apples in your cook! I like your idea about using pie filling!
I’ll bring my confidence back by doing some ribs in a couple of weeks!

 

[tallbm]

Hi there and welcome!
I always like to recommend simplicity and then work from there.

If you have any pork loin left cut a 1 1/2 chop.
Season both sides with Salt, Pepper, Onion, and Garlic (SPOG).
Grill on a super hot grill like it was a steak, to Medium (just hit 145F Internal Temp.
Eat with a fork and a knife as though it were steak and prepare to be amazed!!!!

If you can get that down then you basically can build from here whether you take pork loin and smoke, oven roast, pan cook, etc. etc.. If you smoke or oven roast I would make the chops at least 2 inches thick and brine in a salt water brine for a day. Remove from the water, pat somewhat dry and season with Pepper, Onion, and Garlic and then smoke them or oven roast them again to Medium/145F IT.

Get the smoke and/or oven roast of a chop down and then you shouldn't have any issue doing butterfly chops that taste good because you know that if you start with this amazing base approach you can't really mess it up too badly :)

I hope this info helps :)

 

[gnarlykaw]

Thanks for the tip! FWIW, I seasoned, and went straight to the smoker.... mistake!! I got too excited with such a large piece of pork loin...

 

[will work 4 bbq]

I'd cut it in half or in thirds and butterfly it. Then stuff the loin with an apple pie filling, roll it back up and tie it. Coat it with your favorite rub and smoke it to 140*.

Chris

Hell yes i just thought of this idea got online and here it is staring me in the face. But want to do the whole loin. I just dont know how long it will take.

 

[Bearcarver]

Hell yes i just thought of this idea got online and here it is staring me in the face. But want to do the whole loin. I just dont know how long it will take.

The one I posted above is a Step by Step---Tells all, including time.
Here it is again:
Smoked Stuffed Pork Loin (Apple)

Bear