Pork loin, Cordon Bleu, plenty of q-view

[inkitchenwjenny]

Searched pork loin and found this post. WOW...definitely need to try it! My loins usually end up as breaded tenderloins (it's an Iowa thing.) Do you have a general idea how long this would take to smoke and I didn't catch a smoker temp? Thanks!

 

[SmokinAl]

My smoker at that time ran around 225-275. Don’t really pay that much attention to the smoker temp, as long as it’s between 200-300. Just monitor the meat temp. It usually took around 4-5 hours. Good luck & take some photo’s!
Al

 

[inkitchenwjenny]

Ok, so I gave it a whirl yesterday. I forgot to buy twine so I found some in my craft room to use. I wasn't sure if it was food safe so I put a foil piece behind each string. Not the easiest to do but I already had the hankering for it and I don't live in town.

My loin piece was not a full piece but still to big for one roast so I cut it in half. I didn't want to do both the same flavor so I tried something I make normally in a stromboli. A Cubano (of sorts.)

Cubano smoked loin was slathered with a little bit of smooth Dijon mustard and mayo. Then layered with salami, Swiss, dill pickle spears and ham. Rolled up (little bit messy.) I then tied it with the foil/string, wrapped in saran wrap and put in the fridge. The Cordon bleu I did just ham and Swiss. That one I wrapped tight in Sarah wrap, then after it was chilled wrapped in foil/string. So much easier and I don't know if it is because I chilled it first. I know it wasn't as sloppy inside. I also found I only need a couple strings on that one after trying to fully "truss" the other one. Both were only seasoned with salt on the outside. (We aren't big rub people.)

The smoked didn't hit where the foil was but after about 4 to 4-1/2 hours at 250* it got enough smoke for our taste. Super moist and we did like the Cubano a lot. Only lost a little bit of the Swiss out of the Cordon bleu, which I thought was good for not wrapping the ends. I did try to keep the Swiss from the edges.

Here are pictures. Keep in mind that the foil covered part of the outside so it doesn't all look pretty. The fat may be there for moisture but we don't eat it so after the first couple slices I cut it off the whole piece instead of each portion. I sliced some large slices and then tried to go thinner in case someone wanted a sandwich instead.

I will definitely do this again!

 

[SmokinAl]

Ok, so I gave it a whirl yesterday. I forgot to buy twine so I found some in my craft room to use. I wasn't sure if it was food safe so I put a foil piece behind each string. Not the easiest to do but I already had the hankering for it and I don't live in town.

My loin piece was not a full piece but still to big for one roast so I cut it in half. I didn't want to do both the same flavor so I tried something I make normally in a stromboli. A Cubano (of sorts.)

Cubano smoked loin was slathered with a little bit of smooth Dijon mustard and mayo. Then layered with salami, Swiss, dill pickle spears and ham. Rolled up (little bit messy.) I then tied it with the foil/string, wrapped in saran wrap and put in the fridge. The Cordon bleu I did just ham and Swiss. That one I wrapped tight in Sarah wrap, then after it was chilled wrapped in foil/string. So much easier and I don't know if it is because I chilled it first. I know it wasn't as sloppy inside. I also found I only need a couple strings on that one after trying to fully "truss" the other one. Both were only seasoned with salt on the outside. (We aren't big rub people.)

The smoked didn't hit where the foil was but after about 4 to 4-1/2 hours at 250* it got enough smoke for our taste. Super moist and we did like the Cubano a lot. Only lost a little bit of the Swiss out of the Cordon bleu, which I thought was good for not wrapping the ends. I did try to keep the Swiss from the edges.

Here are pictures. Keep in mind that the foil covered part of the outside so it doesn't all look pretty. The fat may be there for moisture but we don't eat it so after the first couple slices I cut it off the whole piece instead of each portion. I sliced some large slices and then tried to go thinner in case someone wanted a sandwich instead.

I will definitely do this again!
View attachment 660943 View attachment 660944

I’d say you hit that out of the park my friend!
Nicely done!!
Al

 

[inkitchenwjenny]

I’d say you hit that out of the park my friend!
Nicely done!!
Al

I had a cold meat sandwich with it last night with the thinner slices.....so good!!!

 

[KimberlyO]

Looks delicious! And I appreciate the pics to see how you made it. I am new here and look forward to seeing more from you!

Not sure where to ask this from the forum; how ddo you give points? I can't find instructions to do it...

 

[uncle eddie]

I missed this post - looks awesome!

 

[SmokinAl]

Looks delicious! And I appreciate the pics to see how you made it. I am new here and look forward to seeing more from you!

Not sure where to ask this from the forum; how ddo you give points? I can't find instructions to do it...

Thank you!
To give points or likes, You just click on the thumbs up button at the bottom right of the post!
Al

I missed this post - looks awesome!

Thanks Eddie, appreciate it Bud!
Al