I was going to start a new topic, but since I copied Dutch's butterfly technique on the pork loin I thought I should post this smoke under his thread.
I started out by butterflying a tenderloin. Not as hard as it sounds.
Then I slathered? the whole thing with sugar free Apricot preserves.
Then I stuffed it with this mixture of Uncle Ben's long grain and wild rice and sauteed mushrooms and onions. This is by far the hardest part of this whole undertaking. Stuffing it was not too bad, but trying to roll it up was liking trying to push a chain up a hill!!!!!;
Here is what it looked like after I stuffed it. Not nearly as pretty as Dutch's but not bad for the first try;
Then I smoked it at 225 - 250 degrees for 3 hours without opening. Then I smoked another 3 hours at 225 mopping every half hour with a mix of 8oz apple juice, 4 oz vinegar and 1 bottle of louisiana hot sauce. After 6 hours it looked like this;
Here is a couple of pictures of the slices we cut off. This is supposed to be for tomorrow's lunch;
Also cooked some pretty good corn and taters and onions to go with the chicken drumettes that we were supposed to eat tonight;
Nice job there cajun for your first try. I've have a lot of years behind me in trying roasts. If us boy's tied a roast that didn't pass Dad's inspection, he would cut the strings and make us tie it again. Guess you could say that practice makes perfect. :D
Well I have a loin prepared and will throw mine in the smoker tommorrow, I used sage and regular flavores sausages, added a whole onion diced, about 4 sticks of celery diced, a can of corn drained, and also added about 2 cups of bread crumbs mixed in with it all, I forgot about the cheeses but oh well.... i didnt drain the sausage grease out either but that was intentional, with the bread crumbs it made a nice sticky paste out of the meat, so we will see how it comes out tommorrow...
Hey Dutch! Kudos to you on the salt-less rub you sent me! We tried the Stuffed Pork Loin this weekend and it was really good. First we made some sodium free breakfast sausage for the filling. It was good but there was something missing. I'll give you the recipe we used below. We used Swiss cheese in place of the 3 cheeses you use because of the sod. content. We used the rub on the outside only, however my brother loved the sweet taste of the rub so much he suggested we put it on the inside of the stuffed pork loin as well next time. Cool idea! I also replaced the sugar in the raw in your recipe with Splenda Brown Sugar blend and it worked just as well. Next time I think we will try adding some chopped apples and pecans to the stuffing next time to spice it up some. Thanks for the recipes and the info!
Salt Free Breakfast Sausage Recipe
3/4 lb. ground pork roast
1/4 tsp. plus 1/8 tsp. rubbed sage
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. dried dill weed
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
Pinch of salt free chili powder
Mix together and brown per Dutch's recipe for stuffed pork loin.
OR if you want breakfast patties, add 2 TB water and 1 egg white to mixture, form into patties and pan fry.
This was good but it's missing something (no it's not the salt!), any suggestions?
Do you pan fry the sausage, onion, ect.. to completly done before rolling into the loin? How does that affect the thermometer reading while smoking since the center is warm going into the smoker? Or do you completely cool the sausage before rolling into loin and placing into smoker? I can't see some of the pictures posted at the beginning. Any help would be appreciated.
Well the wife volunteered me to cook Dutch's Stuffed Pork Tenderloin. My only problem is that one family member is a vegeterian and my in-laws usually only like white meat (sometimes they go meatless too.). I told my wife you better tell them that I dont want to hear any complaining about this clogging up thier arteries this weekend!