I started with a 10 lb. pork loin.
Then I took a sharp knife and cut a 1" slice in the middle of the side of the pork loin lengthwise. Then, I cut proceeded to cut it in half and unfold it like a book. Then I did the same thing with each half. I cut them and folded them out like a book. I covered the meat with two strips of plastic wrap and flattened it with a meat tenderizer. I tried to make it so the loin surface was even and at least and 1" thick.
Then it was filling time! I seasoned the inside of the loin with sweet heat BBQ rub. Then, I used 1 can of peach pie filling, 1 cup of fresh pineapple and 1 cup of cooked maple breakfast sausage as my filling. Next time I think I will use all fresh fruit or even dried berries and nuts. I left a 1" area around the sides to give some room for any of the filling to move out as they were rolled up.
I tightly rolled the loin back up into the it's original shape. Next, I sliced some granny smith apples and added the slices to the top. Then, I used homemade bacon to wrap the whole stuffed loin and used butchers twine get the log to hold it's shape and prevent it from falling apart.
I heated the smoker to 275 degrees for about 30 minutes. During this time I got my A-MAZE-N smoker tray started with apple wood. I then turn the smoker down to 225 degrees and placed the stuffed pork loin in the smoker. I also added a brew pub rubbed chicken below and a rum provolone stuffed meatloaf on top. I pulled the pork loin at 142 IT to rest for 10 minutes. (I did add a little glaze of honey about 10 minutes before I pulled it off the smoker)
Here is the cut view of the filling:
We flash froze the rest of the slices and vacuum sealed them for easy meals during the week. This loin was extremely tender. I was able to cut it with a fork. The bacon added another element of flavor. I really liked the taste of apple smoke generated over the 5 hour smoke. I was very happy with the results.
Here is the brewpub BBQ chicken and smoked provolone stuffed whiskey brown maple sugar meat loaf.... These were awesome....
Then I took a sharp knife and cut a 1" slice in the middle of the side of the pork loin lengthwise. Then, I cut proceeded to cut it in half and unfold it like a book. Then I did the same thing with each half. I cut them and folded them out like a book. I covered the meat with two strips of plastic wrap and flattened it with a meat tenderizer. I tried to make it so the loin surface was even and at least and 1" thick.
Then it was filling time! I seasoned the inside of the loin with sweet heat BBQ rub. Then, I used 1 can of peach pie filling, 1 cup of fresh pineapple and 1 cup of cooked maple breakfast sausage as my filling. Next time I think I will use all fresh fruit or even dried berries and nuts. I left a 1" area around the sides to give some room for any of the filling to move out as they were rolled up.
I tightly rolled the loin back up into the it's original shape. Next, I sliced some granny smith apples and added the slices to the top. Then, I used homemade bacon to wrap the whole stuffed loin and used butchers twine get the log to hold it's shape and prevent it from falling apart.
I heated the smoker to 275 degrees for about 30 minutes. During this time I got my A-MAZE-N smoker tray started with apple wood. I then turn the smoker down to 225 degrees and placed the stuffed pork loin in the smoker. I also added a brew pub rubbed chicken below and a rum provolone stuffed meatloaf on top. I pulled the pork loin at 142 IT to rest for 10 minutes. (I did add a little glaze of honey about 10 minutes before I pulled it off the smoker)
Here is the cut view of the filling:
We flash froze the rest of the slices and vacuum sealed them for easy meals during the week. This loin was extremely tender. I was able to cut it with a fork. The bacon added another element of flavor. I really liked the taste of apple smoke generated over the 5 hour smoke. I was very happy with the results.
Here is the brewpub BBQ chicken and smoked provolone stuffed whiskey brown maple sugar meat loaf.... These were awesome....
