Another Over Suffed Pork Loin, Q-View Too!

[davenh]

Was in the mood for some pork loin and I got a little carried away again with the stuffing, way too much..but it went together...lol.

For the filling I used spinach, crushed garlic, cheese (ricotta, mozzarella and provolone), onions, peppers, garlic/provolone sausage (smoked them yesterday) and some fresh cut pineapple.

The loin cut and flattened.

The assembly, pre cooked all the veggies. Sausages were yesterdays smoke.

Rolled, tied and ready to smoke. A little lumpy but a happy pork loin

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One hr, spraying with apple juice and brown sugar mix.

2hrs, sprayed and flipped it.

Will post more as it goes.

 

[cowgirl]

MMMmmmm Dave, that looks outstanding!!

 

[bb53chevpro]

WOW, that is STUFFED. looks great

 

[tbucher1218]

wow that looks great

 

[abelman]

Looking real good so far, can't wait to see the sliced qiew!

 

[voldaddy]

Damn I'm hungry! Looks excellent Dave, waiting for the finished view.

 

[davenh]

Thanks everyone..here's a couple more pics

. Should be done and resting in another 30 mins. Will take it off at 155°. Tossed on a few spuds a while back

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3 hrs, sprayed and tossed on a few taters.

4.5 hrs flipped it back over and will pull soon. Internal around 151°.

Hope it tastes as good as it looks

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[davenh]

Resting, waiting on the taters and corn on the cob.

Will post a slice when it up from it's nap

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[bwsmith_2000]

Fine looking loin! And that's what I call a really stuffed loin. Love to see a slice of it.

 

[davenh]

Here's a pic of it sliced, very tasty

 

[seboke]

Dave, that looks amazing!

Please accept some points from me!!

 

[davenh]

Thanks Seboke...made for a nice meal

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[zug]

Amazing just Amazing Great looking Smoke.

 

[devolutionist]

Looks awesome Dave - points for sure.

One question - how'd you cut it and get it flat like that?

 

[ronp]

Stuffed aint the word, maybe over stuffed but great.

 

[waysideranch]

That is one sweet piece of meat. Great job.

 

[davenh]

Thanks guys

Here's a couple pics when I started. Should give you the idea.

I make a slice starting at one corner to about half way down the length of the loin.

Then move down and finish the slice across.

Pull back on the loin so the bottom keeps laying flat on the board and slice the same way again. Keep cutting until its Kinda unrolled.

Lay a couple sheets of plastic wrap over it and pound it out to an even thickness with the flat side of a tenderizer/mallet.

Until it looks like this

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[cman95]

Awesome...points from here.

 

[bbqgoddess]

Wow that loin came out awesome....I am so doing one of those soon..so many meats so little time..
Thank you for that great tutorial on how you sliced her up!
Points fo sho'

 

[richtee]

Holy crap! I'd think the stuffing outweighed the loin by alot! How in tarnation you ever get that thing closed?!?

<Bow> I'm impressed!