Pork Loin Recipe

[backpacker048]

I've tried a couple of stuffed pork loin recipes and been disappointed with both of them. The cheese has dried out, no moisture in the fruit and it's dried out too. Does anybody have a good stuffed pork loin recipe that'll knock your socks off. I'd sure like to try it.

Thanks (and I hope I didn't post this in the wrong place),

Backpacker

 

[crazymoon]

BP048, I like most any ingredients in a stuffed loin. Maybe you are cooking too long or too high a temp ??

 

[SmokinAl]

Here’s one!

Pork loin, Cordon Bleu, plenty of q-view

I bought a loin at Sam's a couple of days ago. Cut it into 4 pieces. Froze two of them. Put one in a curing brine for CB, and the last one I stuffed with ham, swiss & sliced fresh jalapenos. Here's the loin: Cut it up, and sliced up a ham that I just cold smoked for 4 hours. Next slice up...

www.smokingmeatforums.com

Hope this helps!
Al

 

[chef jimmyj]

Not Stuffed, but an old Family Fav, Dad would make for company. I imagine you could combine a can of Apple Pie Filling, dice the apples, 1C Dried Chopped Cranberries and 1C Toasted Pecans, to make a filling...

Apple Pork Brine

2-12oz.Cans Apple Juice Concentrate
1C Apple Cider Vinegar
1/4C Molasses
1/4C Mustard
1/2C Kosher Salt
2T Pickling Spice (optional)
1T Sage, rubbed
1Gal Water

Combine all and Brine the meat at least over night, 24-48 hours would be better.
This amount is for a Whole Loin. Make half for smaller Roasts.

Apply your desired amount of Low or Salt Free Rub to the meat and rest in the refrigerator, uncovered, over night.or longer to form a Pellicle. The day of the smoke, pull the meat out and go into your pre-heated Smoker...

Apple Pork Topper

3C Apple Sauce
3T Dijon Mustard
3T Brown Sugar
2T Apple cider Vinegar
1tsp Rubbed Sage
1/2tsp Black Pepper
1/2tsp Salt
1/8tsp Cinnamon
Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste.
Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ

 

[BrianGSDTexoma]

You can't go wrong with anything from Al and Jimmy!

 

[backpacker048]

BP048, I like most any ingredients in a stuffed loin. Maybe you are cooking too long or too high a temp ??

Hey Crazymoon, Thanks for the reply. It's been a few months since I cooked the loins but I think I cooked at 225* and pulled it with an IT of about 150*? not sure, though

Are your "stuffings" soft and "liquidie" or dried out like mine? Mine don't really add a lot flavor - yours?

 

[normanaj]

I do something very similar to chef jimmyj for the brine but instead of the apple juice I've been using OceanSpray Cranberry/Blackberry 100%.

 

[backpacker048]

Thanks Chef,

Haven't talked to you in some time. Thanks for the recipe and do hope you are doing well!

Backpacker

Not Stuffed, but an old Family Fav, Dad would make for company. I imagine you could combine a can of Apple Pie Filling, dice the apples, 1C Dried Chopped Cranberries and 1C Toasted Pecans, to make a filling...

Apple Pork Brine

2-12oz.Cans Apple Juice Concentrate
1C Apple Cider Vinegar
1/4C Molasses
1/4C Mustard
1/2C Kosher Salt
2T Pickling Spice (optional)
1T Sage, rubbed
1Gal Water

Combine all and Brine the meat at least over night, 24-48 hours would be better.
This amount is for a Whole Loin. Make half for smaller Roasts.

Apply your desired amount of Low or Salt Free Rub to the meat and rest in the refrigerator, uncovered, over night.or longer to form a Pellicle. The day of the smoke, pull the meat out and go into your pre-heated Smoker...

Apple Pork Topper

3C Apple Sauce
3T Dijon Mustard
3T Brown Sugar
2T Apple cider Vinegar
1tsp Rubbed Sage
1/2tsp Black Pepper
1/2tsp Salt
1/8tsp Cinnamon
Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste.
Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ

 

[backpacker048]

You can't go wrong with anything from Al and Jimmy!

Than's for sure!

Backpacker

 

[backpacker048]

Thanks Chef,

Haven't talked to you in some time. Thanks for the recipe and do hope you are doing well!

Backpacker

Not Stuffed, but an old Family Fav, Dad would make for company. I imagine you could combine a can of Apple Pie Filling, dice the apples, 1C Dried Chopped Cranberries and 1C Toasted Pecans, to make a filling...

Apple Pork Brine

2-12oz.Cans Apple Juice Concentrate
1C Apple Cider Vinegar
1/4C Molasses
1/4C Mustard
1/2C Kosher Salt
2T Pickling Spice (optional)
1T Sage, rubbed
1Gal Water

Combine all and Brine the meat at least over night, 24-48 hours would be better.
This amount is for a Whole Loin. Make half for smaller Roasts.

Apply your desired amount of Low or Salt Free Rub to the meat and rest in the refrigerator, uncovered, over night.or longer to form a Pellicle. The day of the smoke, pull the meat out and go into your pre-heated Smoker...

Apple Pork Topper

3C Apple Sauce
3T Dijon Mustard
3T Brown Sugar
2T Apple cider Vinegar
1tsp Rubbed Sage
1/2tsp Black Pepper
1/2tsp Salt
1/8tsp Cinnamon
Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste.
Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ

 

[backpacker048]

You can't go wrong with anything from Al and Jimmy!

You're right on about that!
Backpacker

 

[backpacker048]

I do something very similar to chef jimmyj for the brine but instead of the apple juice I've been using OceanSpray Cranberry/Blackberry 100%.

Thanks, I'll give that a try.

Backpacker

 

[backpacker048]

Thanks Chef,

Haven't talked to you in some time. Thanks for the recipe and do hope you are doing well!

Backpacker

I thought I saw a post where you added mushrooms but can't find it now. Would you mind sending it again - I like mushrooms.


Backpacker

 

[chef jimmyj]

Mushroom stuffed pork is not ringing a bell but, the recipe below looked good.. JJ

Cream cheese stuffed pork tenderloin

Here are the ingredients to an easy but tasty smoke:cream cheese,hot Italian sausage,chives,baby portabellas, garlic and of course a few tenderloins I cooked up the sausage and minced the garlic and added to the pan Chopped up some mushrooms and added them at the end of the fry I...

www.smokingmeatforums.com

 

[backpacker048]

O

Mushroom stuffed pork is not ringing a bell but, the recipe below looked good.. JJ

Cream cheese stuffed pork tenderloin

Here are the ingredients to an easy but tasty smoke:cream cheese,hot Italian sausage,chives,baby portabellas, garlic and of course a few tenderloins I cooked up the sausage and minced the garlic and added to the pan Chopped up some mushrooms and added them at the end of the fry I...

www.smokingmeatforums.com

Thanks, Chef for the reply and recipe. I guess it was somebody else on the mushrooms

 

[backpacker048]

Hey Crazymoon, Thanks for the reply. It's been a few months since I cooked the loins but I think I cooked at 225* and pulled it with an IT of about 150*? not sure, though

Are your "stuffings" soft and "liquidie" or dried out like mine? Mine don't really add a lot flavor - yours?

Hi CM,
Wasn't able to try your recipe the other day. But , if you have time , could you send me the quantities, please.