Stuffed Pork Loin (Apple)

Discussion in 'Pork' started by bearcarver, Nov 25, 2013.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Stuffed Pork Loin (Apple)

    I've seen a few of these, and always wanted to try one, so I finally went for it !!
    I got hold of a couple pieces of Pork Loin, about one foot long each ($1.79 LB)

    First Day (Prepping)
    I filleted them with the small fish fillet knife in my kit. I found that even though I'm pretty good at filleting a fish, or something round, getting around corners like you have in a loin is different. I played it safe & didn't make it too thin, so as not to get any slice-thrus.
    Then I spread Apple Pie filling on both pieces, and rolled them, and tied each one in 5 places.
    Then coated with mustard and some rub, wrapped with plastic wrap, and put in the fridge overnight.

    The next day (Smoking):
    11:30--------------I preheated my MES 40 to 220*, and lit my AMNPS (50/50 Hickory/Apple).
    12:00---------------Put meat on 2nd rack from top, and AMNPS on bottom bars.
    4:30-----------------Meat IT ranged from 146* to 151* (Cut heat back to 100*)
    5:00-----------------Pulled both Pieces. IT ranged from 149* to 153*.

    Slice, plate, add sides, and eat.

    Thanks for looking,

    Bear



    Two Pork Loin Halves ($1.79 a pound)
    DSCN0154.jpg

    Get out my little filleting kit:
    DSCN0151.jpg

    Closer Look:
    DSCN0149.jpg

    Filleted & Apple Filling added:
    DSCN0155.jpg

    Stuffed, Rolled, Rubbed, Wrapped, and Refrigerated over night:
    DSCN0159.jpg

    Ready to smoke:
    DSCN0162.jpg

    In the MES 40.
    Had to put some cardboard up to block the wind:
    DSCN0164.jpg

    Got my Magical AMNPS going good:
    DSCN0168.jpg

    Fresh out of smoker:
    DSCN0170.jpg

    First slices for Me & Mrs Bear:
    DSCN0171.jpg

    Bear's Supper:
    DSCN0174.jpg

    Close-up:
    DSCN0175.jpg

    The rest of the slices:
    DSCN0177.jpg

    7 more pairs going into the freezer for future meals for Me & the Missus.
    Also we ate 6 slices in 3 meals, and gave 3 slices to our Son:
    DSCN0179.jpg
     
    Last edited: Oct 14, 2017
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Two more slices of this disappeared again tonight.

    Must have been one of Foamy's trained mice!!!

    Bear
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Yes, it was mice. Ignore those Canadian looking foot prints in your yard.

    This looks great Bearcarver.

    Disco
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Disco!!!

    Looks like you're the only one who likes this post.

    I was wondering where those size 17 prints came from.

    The mice around here only wear size 12.

    Bear
     
    Last edited: Nov 25, 2013
  5. c farmer

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

    I like this post too.

    Giant has loins on sale again.   1.79 per lb.

    Going to pick some up to try this and more cb and chops.
     
  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Nice looking pork loin Bear. The filleting is the hard part! Yours looks good.(as always) The close-ups, (bearview) is awesome!

       Mike
     
    Last edited: Nov 25, 2013
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Farmer!!

    Make sure you save some money for the week before Christmas, when they have Prime Rib for $4.99 per pound.

    Bear
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Mike!!!

    Yeah, if a loin was more round, it wouldn't be so hard to fillet, but going around corners is rough.

    LOL----Yes I always did love Close-ups!!

    Bear
     
  9. c farmer

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

    Think I might try this tomorrow.

    What do you use as a rub?

    You never say what you use, family secret?
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I get some from a Buddy of mine, and some from a Buddy of my Son's. I don't make my own rub---If I did, I would gladly post a Step by Step.

    I don't use a lot of rub, because I do a lot of Beef, and I don't use rub on Beef.

    Bear
     
  11. c farmer

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

    Mine didnt turn out as good looking but it tasted great.


    I need to learn how to fillet better.

    Thanks for the idea.
     
  12. millerk0486

    millerk0486 Meat Mopper

    Looks great! I just smoked my first pork loin today. The weather was nasty, so I didn't fuss with any Qviews today. I see that you are vacuum packing and freezing some slices. How well do they hold when you reheat them? Do they dry or stay moist? Just curious, thanks!
     
  13. reinhard

    reinhard Master of the Pit OTBS Member

    Great job on the pork loins!!!  Tied them up nice also.  Got to try the apple pie filling too. Thanks for the step by step pics.  Reinhard
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    I've been filleting fish for 50 years, and I have trouble with loins too!

    As long as it tastes good!

    Bear
    They hold up good in the freeze thaw process. I've found reheating in frying pan dries them some. I actually found Nuking them to be the best way to reheat.

    Bear
     
  15. Those be some Nice looking Loins Bear, I still have two loins in the freezer and was wondering what to do with them. Using the apple slices was a good idea. Why I never thought of slicing them in servings for later is beyond me. I do it with the smoke pork chops but never gave the loin a thought.

    I always reheat the smoked pork chops in our electric oven. I add a small can of Cream of Potato or Cream of Chicken to the pan and let them simmer for a few hours on low to keep them moist.... I'm thinking your Stuffed Loin would be Number One on my things to make next week...

    Thanks for the posting and great ideas……

    John







     
  16. yotzee

    yotzee Smoking Fanatic

    Those are tasty lookin Bear.  Thinkin I'll be trying that soon with my Mom's homemade applesauce
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Yotzee!

    I've been thinking about Apple Sauce. Maybe next time. Let me know how it works for you.

    Mrs Bear made a couple of jars of Chunky Apple Sauce.

    Bear
     
  18. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Bear

    I would have replied sooner, but I was drooling way too much to go anywhere near my keyboard.  Those look absolutely fantastic!!

    Gary
     
  19. flyboys

    flyboys Smoking Fanatic

    I missed this one Bear, that looks absolutely amazing! I was thinking about what to make for a dinner party in two weeks, and I think I just found my answer. Thanks for another great detailed post!
    Foams mice have visited my house too!!
     
  20. sodak

    sodak Newbie

    Bear,

    The loin looks great.  

    What is meant by filleting the loin?  I use to work at a fish market 25 years ago so I kind of remember how to fillet a fish but not sure how that equates to a pork loin.  I assume (everybody knows what assuming does) you are not just cutting it in half.

    Sodak
     

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