Meat: Pork loin, 2.6 lbs cut in a flat sheet
Stuffing: cherry preserves, craisins, sautéed diced celery & onion, Stove Top Sage stuffing mix, fine bread crumbs
Wood: Cherry (about 3 hrs of smoke)
Smoker: MES 30 (240F for about 4.5 hours, I.T. about 157)
Cooked the celery and onion in a little oil. Salt / Pepper the loin after cutting it into a sheet. Spread out the cherries, veges, stuffing on the pork loin. Rolled and tied it up. Put some of Jeff's rub on the outside.
Finished product. It came out ok. A little on the 'wet' side even with all the bread stuffing and crumbs. Next time around I will used dried cherries. With them the flavor might also be more (or so I hear).
Stuffing: cherry preserves, craisins, sautéed diced celery & onion, Stove Top Sage stuffing mix, fine bread crumbs
Wood: Cherry (about 3 hrs of smoke)
Smoker: MES 30 (240F for about 4.5 hours, I.T. about 157)
Cooked the celery and onion in a little oil. Salt / Pepper the loin after cutting it into a sheet. Spread out the cherries, veges, stuffing on the pork loin. Rolled and tied it up. Put some of Jeff's rub on the outside.
Finished product. It came out ok. A little on the 'wet' side even with all the bread stuffing and crumbs. Next time around I will used dried cherries. With them the flavor might also be more (or so I hear).
