One of my favorites is stuffed Pork Loin. I have posted a few different cooks in the past. Friday, I picked up a whole loin for a good price, trimmed it and cut it in half. I decided to do two different recipes. The first one that I have done many times and it always comes out great. The Balsamic mushroom and onion stuffed loin. The second I decided to experiment a little. Back in the mid 90's, I was in Miami and had a Cuban sandwich for the first time in my life. Ever since, the Cuban Sandwich is one of my favorites. So, I decided to try making a Cuban Stuffed Pork Loin, basically everything but the bread.
1st The Balsamic Mushroom & Onion
Fried up some Pancetta
Some Onions and Butter
Sauteed onions in butter and some of the Pancetta grease
Reduced Balsamic Vinegar into the onions
Butterflied the the first Pork Loin
Added Cream Cheese, some rub and the Pancetta to the butterflied Pork Loin
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Added the mushroom and onions
Added Spinach and Manchengo Cheese
Tied it up and ready for rub and onto the Pit Barrel
Next the Cuban
I mixed Mayo, Mustard, Lemon Zest and Cayenne Pepper
Coated the butterflied Pork Loin with the mustard
Layered in just over 1/2# of ham
Added Swiss Cheese
Added Sliced Dill Pickles
Smoked both Loins at 300 with Cherry and Apple wood until the IT was 145, Let rest for 15 minutes before carving.
The Cuban. I coated the outside with more of the mustard and my all purpose rub
Final Plate!
Both turned out great. Next time I do the Cuban, I will add cream cheese to the Mustard blend for a more creamy filling.
Everyone enjoyed and left over's for lunch this week.
Smoke ON!
- Jason
1st The Balsamic Mushroom & Onion
Fried up some Pancetta
Some Onions and Butter
Sauteed onions in butter and some of the Pancetta grease
Reduced Balsamic Vinegar into the onions
Butterflied the the first Pork Loin
Added Cream Cheese, some rub and the Pancetta to the butterflied Pork Loin
Added the mushroom and onions
Added Spinach and Manchengo Cheese
Tied it up and ready for rub and onto the Pit Barrel
Next the Cuban
I mixed Mayo, Mustard, Lemon Zest and Cayenne Pepper
Coated the butterflied Pork Loin with the mustard
Layered in just over 1/2# of ham
Added Swiss Cheese
Added Sliced Dill Pickles
Smoked both Loins at 300 with Cherry and Apple wood until the IT was 145, Let rest for 15 minutes before carving.
The Cuban. I coated the outside with more of the mustard and my all purpose rub
Final Plate!
Both turned out great. Next time I do the Cuban, I will add cream cheese to the Mustard blend for a more creamy filling.
Everyone enjoyed and left over's for lunch this week.
Smoke ON!
- Jason