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Savory Stuffed Pork Loin

chilerelleno

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Pulled that other half of pork loin out of the freezer and let it defrost.
Scratched my head thinking of what to do with it... Stuff that sucker!
But with what, sweet or savory, "Hey Mom, I'm cooking tonight, sweet or savory?" "Savory!" she replied.
Check the fridge for likely ingredients and hit on a winning combo.

Cherry Smoked, Savory Stuffed Pork Loin

Slathered with a coating of Dijon Mustard
Stuffed with a delicious, savory blend of Sweet Onion, Red/Yellow Bell Peppers, Sun Dried Tomato, fresh Garden Herbs, Feta Cheese and some Garlic
Rubbed with mix of dried herbs and garlic powder


Recipe

Trim fat off loin
Butterfly like a jelly roll and pound flat
Salt well
Coat with Dijon mustard

Mince all veggies and herbs
Sautee Onion, Bell Pepper, Sun Dried Tomato and garlic, let cool
Add 1 egg white, 3/4 C bread crumbs, the minced herbs and the Feta Cheese
Combine well
Spread evenly over loin
Roll loin and truss well
Season outside of loin

Smoke over Cherry at 300'-325' to an average IT of 150'











Ready for the Smoker



Finished Product



Beautiful Jellyroll Slices with a Pretty Cherry Smoke Ring







Money Shot
plated with cheesy mashed and caramelized onions


 
Last edited:

millerbuilds

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Chile-

That looks awesome!!!

Great Job, Points!

Smoke ON!

- Jason
 

pc farmer

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That's a beauty for sure.

Sliced that loin so even, then the stuffing so even though out.

Great job as always.
 

chilerelleno

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That's a beauty for sure.

Sliced that loin so even, then the stuffing so even though out.

Great job as always.
Thanks c farmer,
my slicing wasn't so even, but that's what a meat mallet is for :biggrin:
Thanks for the Point too.
 

SmokinAl

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Great job CR!

That is a picture perfect looking stuffed loin!

Congrats & a point for making the carousel!

Al
 

shyzabrau

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Fantastic pictures and an even better final product!

I haven't done a stuffed pork loin in a long time. When I was cooking for ten people, I did it fairly often. Now with just three or four (and we generally don't eat large portions of meat), it just doesn't fit into the menu. I'll have to do one this summer for a pool party...
 

GaryHibbert

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Ooòooooh that looks delicious. And the roll job resulted in one of the best pinwheel effects I've seen!!

I've always stuffed my loins and tenderloins with fruit but, trust me, for my next one I'm going to steal your idea.

POINTS for a great job.

Gary
 

chilerelleno

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Great job CR!

That is a picture perfect looking stuffed loin!

Congrats & a point for making the carousel!

Al
G'morning Al,and thank you kind for the kind words and point.
LOL, I always did love riding the Carousel as a kid.

OMG that looks fantastic! Big time
Thanks NoBoundaries, it did turn out pretty good, so the family said.
Oh, and thanks for the Point too.
Fantastic pictures and an even better final product!

I haven't done a stuffed pork loin in a long time. When I was cooking for ten people, I did it fairly often. Now with just three or four (and we generally don't eat large portions of meat), it just doesn't fit into the menu. I'll have to do one this summer for a pool party...
Thank you very kindly for the compliments and Point Doug.
Yeah, at a minimum I'm cooking for three five and most often seven.
So I cook big meals and the leftovers don't usually last past the next day's lunch.
Thanks again.
Ooòooooh that looks delicious. And the roll job resulted in one of the best pinwheel effects I've seen!!

I've always stuffed my loins and tenderloins with fruit but, trust me, for my next one I'm going to steal your idea.

POINTS for a great job.

Gary
Thanks Gary, the jelly roll did come out pretty good, I was well pleased.
I almost went sweet with apple, raisins, walnuts, pearl onions, celery and spices.
But I let my MiL call it for sweet or savory, glad she chose savory cause it was tasty.

Appreciate the Point.
 

bluewhisper

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Beautiful! Unfortunately my screen isn't scratch-and-sniff ...

How exactly did you do the butterfly? I've done it by setting up a jig with a serrated carving knife, handle sliding on the table, with a cutting board to support the end of the blade:


I got this result


Fresh herbs, fine-diced apple, salt etc., then roast in oven


Finished

 

chilerelleno

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Beautiful! Unfortunately my screen isn't scratch-and-sniff ...

How exactly did you do the butterfly?
Thanks BW.
LMAO, wouldn't it be great if we could send aroma.
But then again, there is great evil :icon_twisted: in this world, so maybe not. :eek:

#1 buy the largest , thickest loins they have to facilitate easy cutting.
I start by removing most of, if not all of my fat cap.
Square an end.
And then using my favorite 12" cimeter knife I start a cut approx 3/4" thick and simply cut and peel, unrolling it as I go.
Then I use a meat mallet to attain a even thickness on any thicker sections. This also spreads the loin out for more filling area and a longer jelly roll or pinwheel.
Even filling thickness and even pressure while rolling will yield that pretty picture of a jelly roll when sliced.
 
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bluewhisper

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Cool! I didn't pound mine.

I do the same thing with using part of a loin at a time; when the price is good I'll buy one and cut it into thirds, cook one right away and freeze the other two for later. Yesterday I roasted one of those, no jellyroll but deep scoring of the fat cap and a generous rub ... a bit too much pepper for Linda but it made the kitchen smell of pork and garlic.

So, a chilehead, huh? You should check this board out if you're not there already:

http://c2cpeppers.proboards.com/

I'm alex s there.
 

maplenut

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Boy does that look tasty! Great job.

Kind of new to the smoking thing and I am enjoying trying new things, a stuffed pork loin will be going onto my list of things to try.
 

chilerelleno

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Cool! I didn't pound mine.

I do the same thing with using part of a loin at a time; when the price is good I'll buy one and cut it into thirds, cook one right away and freeze the other two for later. Yesterday I roasted one of those, no jellyroll but deep scoring of the fat cap and a generous rub ... a bit too much pepper for Linda but it made the kitchen smell of pork and garlic.

So, a chilehead, huh? You should check this board out if you're not there already:

http://c2cpeppers.proboards.com/

I'm alex s there.
Yeah, I like my chiles, life would suck without delicious, spicy hot food.
I've tried the Carolina Reaper, but I think I'll avoid the new Dragon's Breath.
No, not familiar with that site, I'll check it out later, thanks.
Boy does that look tasty! Great job.
Kind of new to the smoking thing and I am enjoying trying new things, a stuffed pork loin will be going onto my list of things to try.
Thanks MapleNut.
 
Last edited:

ab canuck

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 Well Chile as usual it looks amazing, I am copying this one and showing the wife. I can see us doing this up. Awesome looking and I bet very tasty....
 

travisty

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WOW! That thing looks amazing. Awesome technique, and mad skills! I would love a slice or 10 of that!  
 

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