Nice ring on stuffed loin

[davidhef88]

I could eat these every day. Stuffed with mushrooms sautéed in butter and burgundy, and sharp cheddar. Smoked with hickory @225* for about three hours.

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• davidhef88
• Jan 10, 2016

image.jpeg

• davidhef88
• Jan 10, 2016

image.jpeg

• davidhef88
• Jan 10, 2016

image.jpeg

• davidhef88
• Jan 10, 2016

 

[b-one]

That looks tasty to me! You could go a step further and pound that loin with a mallet I bet you'd like it!

 

[davidhef88]

That looks tasty to me! You could go a step further and pound that loin with a mallet I bet you'd like it!

No need to. I could cut it with a fork.

 

[b-one]

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That looks tasty to me! You could go a step further and pound that loin with a mallet I bet you'd like it!

No need to. I could cut it with a fork.

Glad to hear it was so tender,I just prefer the stuffing spread out more. Have you ever tried wrapping one in bacon? I bet that would be nice as well.

 

[davidhef88]

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Glad to hear it was so tender,I just prefer the stuffing spread out more. Have you ever tried wrapping one in bacon? I bet that would be nice as well.

Yes I've wrapped them, rubbed them and stuffed them with anything you can imagine. Mushroom and cheddar or jalapeño and cheddar are my favorite.

 

[pc farmer]

Wow that looks :drool

Gonna have to try this.Thumbs Up

 

[whistech]

Looks Delicious!

 

[disco]

David, you have inspired me. Thanks!

Point for something new to try.

Disco

 

[davidhef88]

David, you have inspired me. Thanks!

Point for something new to try.

Disco

Thanks disco. You can stuff these with anything and they come out good. Stuffing and apple chunks sautéed in butter and cinnamon is a great filling also.

 

[SmokinAl]

Great looking loin! Sometimes they are hard to keep moist & juicy, but it looks like you nailed it.

 

[davidhef88]

Great looking loin! Sometimes they are hard to keep moist & juicy, but it looks like you nailed it.

Thanks Al. You really have to watch the temperature toward the end and remember it will carry over after you pull it out. I usually pull them at 135-140. Usually carry over to 140-144. Some people won't eat pork at that temp but I'm fine with it.