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Craisin stuffed Pork loin with QView

rare2medium

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Joined Mar 31, 2016
     Meat:    Pork loin (2.5 lb cut into a flat sheet)

 Stuffing:   Craisins (dried cranberries), cherry preserves, sautéed celery & onion, bread crumbs

     Prep:    Brine 3 hrs (2 cups water, 1/4 C brown sugar, 1/4 C kosher salt)                      

    Wood:   Pittmasters Choice (cherry,hickory,maple) about 3+ hours

Smoker:    MES 30   (240F cooked until IT 160F, about 4.5 hours)

I love Craisins in salads and thought it might be a good idea to stuff a pork loin with them. This turned out really well, very moist and juicy.  Started off by cutting the loin into a flat sheet & brined it for 3 hours. Put on a layer of cherry preserves and Craisins.

 

Added a layer of stuffing (a mix of bread crumbs, salt, pepper, sage, sautéed celery & onion and more Craisins.


Wrapped it up, put on some of Jeff's BBQ rub, and put it in the smoker. I also decided to make two racks of baby back ribs. 


Finished product !! Dig in.

 

SmokinAl

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That loin looks fantastic!

Nice job!

Point!

Al
 

rare2medium

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Joined Mar 31, 2016
Thanks. It will be soon time to make another one, maybe next month. Giving some to my aunt after I told her about it and Tricia's mom is getting one of the rack of ribs!!
 

wimpy69

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Joined Aug 4, 2014
Looks tasty. I like to soak my craisins in a little Grand Marnier for that little orange flavor when I do a loin roulade.
 

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