Pork loin is occasionally on sale for a decent price. That is great for bacon and loin hams but sometimes I want a smoked pork roast. The problem is pork loins can dry out. One of the ways I get around this is by stuffing it with either sausage or a moist bread stuffing. This time I added some apple to the stuffing for more moisture.
I started with a 2 pound pork loin roast. I put a cut end towards me and used a slicing knife to cut a slice about 1/2 to 3/4 inch thick from the top of the roast, right to left, stopping 1/2 to 3/4 inch before cutting all the way through.
I turned the roast 180 degrees and flipped the slice over like a book page. I took another right to left 1/2 to 3/4 inch from the top slice ending 1/2 to 3/4 inch before cutting through.
Keep rotating and making partial 1/2 to 3/4 inch slices until the pork is one long strip.
I mixed 325 grams (3/4 pound) of bulk breakfast sausage with 3/4 cups of peeled, diced apple and spread it over the pork, leaving 2 inches on one end uncovered.
I rolled the roast up jelly roll style and tied it with butcher string.
I put 1 cup of chicken stock and 1 cup of large onion chunks in a roasting pan. I put a rack on the pan and put the roast on it.
I put the roast in a 350 F smoker and smoked it to an internal temperature of 155 F using competition blend pellets.
I tented the roast on a cutting board and defatted the liquid in the pan. I added enough chicken stock to make 1 1/2 cups and brought it to a boil. I put 25 ml (2 tablespoons) of flour and 50 ml (1/4 cup) of cold water in a sealable container and shook to mix. I added the mixture to the pan and cooked until thickened, about 5 to 6 minutes. Strain the gravy.
Slice the roast and serve.
The Verdict.
This had a great touch of apple, the sausage kept the pork moist and the gravy was delicious. I do love a roast pork.
Disco
I started with a 2 pound pork loin roast. I put a cut end towards me and used a slicing knife to cut a slice about 1/2 to 3/4 inch thick from the top of the roast, right to left, stopping 1/2 to 3/4 inch before cutting all the way through.
I turned the roast 180 degrees and flipped the slice over like a book page. I took another right to left 1/2 to 3/4 inch from the top slice ending 1/2 to 3/4 inch before cutting through.
Keep rotating and making partial 1/2 to 3/4 inch slices until the pork is one long strip.
I mixed 325 grams (3/4 pound) of bulk breakfast sausage with 3/4 cups of peeled, diced apple and spread it over the pork, leaving 2 inches on one end uncovered.
I rolled the roast up jelly roll style and tied it with butcher string.
I put 1 cup of chicken stock and 1 cup of large onion chunks in a roasting pan. I put a rack on the pan and put the roast on it.
I put the roast in a 350 F smoker and smoked it to an internal temperature of 155 F using competition blend pellets.
I tented the roast on a cutting board and defatted the liquid in the pan. I added enough chicken stock to make 1 1/2 cups and brought it to a boil. I put 25 ml (2 tablespoons) of flour and 50 ml (1/4 cup) of cold water in a sealable container and shook to mix. I added the mixture to the pan and cooked until thickened, about 5 to 6 minutes. Strain the gravy.
Slice the roast and serve.
The Verdict.
This had a great touch of apple, the sausage kept the pork moist and the gravy was delicious. I do love a roast pork.
Disco
