Smoked Stuffed Pork Loin

Discussion in 'Pork' started by disco, Jul 19, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I had company coming for dinner and wanted something a little special so I decided to stuff a pork loin.

    I started by making the stuffing.

    I went with sage sausage stuffing. Here are my ingredients.

    750 ml (3 cups) coarsely torn bread crumbs

    75 ml (1/3 cup) chopped celery

    125 ml (1/2 cup) chopped onion

    25 ml (2 tablespoons) fine chopped fresh sage (or 10 ml, 2 teaspoons dried)

    125 grams (4 1/2 ounces) breakfast sausage, casing removed

    25 ml (2 tablespoons) butter

    2 ml (1/2 teaspoon) salt

    2 ml (1/2 teaspoon) pepper

    125 ml (1/2 cup) chicken stock

    I tore the bread crumbs up.


    I removed the sausage meat from the casings and measured my seasonings.


    I melted the butter over medium heat and sauteed the onion and celery until it is soft.


    I crumbled the sausage meat in and sauteed until it was cooked through and crumbly.


    I added the seasonings and sauteed for 30 seconds.


    I added the bread crumbs and sauteed until all the juices have been soaked up by the bread.


    Add the chicken stock and stir to make a moist stuffing.


    Remove from heat and set aside.

    I had a 2 1/2 pound pork loin roast.


    I cut into the roast 1/3 from the bottom from one edge and continued until there was 3/4 inch not cut through.


    Starting at the other edge, I cut 1/3 from the top and continued until there was 3/4 inch not cut through.


    The two cuts allowed me to spread the loin flat for stuffing.


    I spread the stuffing on the roast.


    I rolled it up.



    I tied it with cotton string.


    I fired the Bradley up to as high as it would go, just over 300 F with a mixture of pecan and apple pucks. It too 1 hour and 45 minutes to get to an internal temperature of 160 F.

    We enjoyed Planters Punch while the meat smoked. Keeping hydrated is important.


    I took the roast out and covered it with foil for 15 minutes.



    I carved it and served it with creamy coleslaw and pasta salad (thanks to She Who Must Be Obeyed).




    Dessert was cherry cobbler.


    It was a great meal. Life is good in the Rockies.

    Disco
     
    Last edited: Jul 19, 2015
  2. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Disco, That Looks Awesome!

    Smoke ON!

    -Jason
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Disco, Great looking cook. I could eat either one by itself, but together they look delicious. I'd probably eat too fast, trying to get to that apple cobbler. Joe :points:
     
  4. ak1

    ak1 Master of the Pit OTBS Member

    That looks great! 
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Disco, you've done it again! Great looking smoke! I have to say I didn't even need the sliced shot. That one right out of the smoker was the money shot! Nice smoke

    POINTS!
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Jason. It was enjoyed.
    Thanks, Joe. I mistyped. It was a cherry cobbler. Hope that doesn't spoil it for you.
    Thanks, AK1.
    Thanks, Case. It did look awful purdy.

    Disco
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Disco, that looks awesome man ! Very nice smoke & the hydration method is great as well ! Thumbs Up

    Nice meal my friend !
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Nice job once again Disco, if I may suggest if you try it again pound the meat out I'd be interested to hear your impressions on the differences!
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice first post for awhile,I'd eat that any day,Thanks for sharing and some good knife work.

    Richie

    [​IMG]
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks awesome.

    Great meal.

    :points:
     
  11. joe black

    joe black Master of the Pit OTBS Member

    Apple is goid, but Cherry is actually better. I thought your apples had a funny color.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Justin. The hydration was a struggle but we managed.
    I have pounded meats before. I hadn't thought about doing it with a stuffed roast. I will have to give it a try.
    Thanks, Richie. I hope to do some more posting.

    Disco
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point, Adam!
    I know what you mean. The cherry was terrific.
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice meal my friend. SWMBO'd must have been impressed.
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Kevin. She must have liked it, she didn't hit me.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    "Beat me, beat me, make me write bad checks!"
     
  17. thanks for posting the recipe, and with pics.  I am using this recipe for my first smoke in the smoker now. 
     
    Last edited: Jul 24, 2015
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow! That is an honour. I hope you like it!

    Disco
     

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