This was a fairly simple cook, and we're pleased with how it turned out. It was inspired by a
TulsaJeff
recipe:
https://www.smoking-meat.com/june-14-2012-smoked-pork-loin
I butterflied a 2.5 lb pork loin, coated it lightly with a favorite pork rub, then filled the inside with just over half a can of commercial apple pie filling. Jeff's recipe called for peach pie filling, but apple just sounded better to us. I debated whether to add the leaf spinach on top of the pie filling, as the recipe called for, but just couldn't bring myself to do it. We ended up sautéing the spinach with garlic and a bit of butter separately as a side. Then I forgot to add the slivered almonds to the pie filling, though I think they would have been a fine addition...
With the meat and filling prepared, I made a bacon weave sized to fit the pork loin, and wrapped it up. Stuffed pork loin recipes often call for the loin to be tied before cooking, but it seemed like the bacon weave was holding things together nicely, so I didn't bother tying the loin; it worked out fine without the string.
This went on the WSM at 225F for three hours. I was using hickory for the smoke wood. I also threw on a few potatoes to bake. They don't finish in 3 hours, but they pick up enough smoke and it only takes a couple of minutes in the microwave while the pork is resting to complete the potato cook. About an hour in, I put a layer of crushed graham crackers in the bottom of a ramekin, spooned the rest of the apple pie filling on top, then topped that with another layer of crushed graham crackers. This was an experiment to see if it would result in anything like a smoked apple pie.
30 minutes before the end of the cook, I coated the pork loin with warm Blues Hog sauce, then left it to set. I brought the pork in when it hit an internal temp of 150F. After a 5 minute rest, it was time to serve. No plated shots, unfortunately, but the stuffed pork loin, baked potatoes and spinach were all big hits. The 'pie' was OK, we would have preferred less smoke flavor, and the graham cracker 'crust' was-unsurprisingly-soggy. Still, with a bit of whipped cream on top, it wasn't bad.
TulsaJeff
recipe:https://www.smoking-meat.com/june-14-2012-smoked-pork-loin
I butterflied a 2.5 lb pork loin, coated it lightly with a favorite pork rub, then filled the inside with just over half a can of commercial apple pie filling. Jeff's recipe called for peach pie filling, but apple just sounded better to us. I debated whether to add the leaf spinach on top of the pie filling, as the recipe called for, but just couldn't bring myself to do it. We ended up sautéing the spinach with garlic and a bit of butter separately as a side. Then I forgot to add the slivered almonds to the pie filling, though I think they would have been a fine addition...
With the meat and filling prepared, I made a bacon weave sized to fit the pork loin, and wrapped it up. Stuffed pork loin recipes often call for the loin to be tied before cooking, but it seemed like the bacon weave was holding things together nicely, so I didn't bother tying the loin; it worked out fine without the string.
This went on the WSM at 225F for three hours. I was using hickory for the smoke wood. I also threw on a few potatoes to bake. They don't finish in 3 hours, but they pick up enough smoke and it only takes a couple of minutes in the microwave while the pork is resting to complete the potato cook. About an hour in, I put a layer of crushed graham crackers in the bottom of a ramekin, spooned the rest of the apple pie filling on top, then topped that with another layer of crushed graham crackers. This was an experiment to see if it would result in anything like a smoked apple pie.
30 minutes before the end of the cook, I coated the pork loin with warm Blues Hog sauce, then left it to set. I brought the pork in when it hit an internal temp of 150F. After a 5 minute rest, it was time to serve. No plated shots, unfortunately, but the stuffed pork loin, baked potatoes and spinach were all big hits. The 'pie' was OK, we would have preferred less smoke flavor, and the graham cracker 'crust' was-unsurprisingly-soggy. Still, with a bit of whipped cream on top, it wasn't bad.
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