Stuffed Pork Loin (Apple)

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

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I totally missed this post the first time around. That looks and sounds damn good Bear. I got a loin in the freezer that I'll have to thaw out and stuff up. thanks for the idea.
     
  2. Amazing! I love seeing all the "layered" dishes - such as the fatties or this - with everything stuffed inside! You did a terrific job! Cheers! - Leah
     
  3. millerk0486

    millerk0486 Meat Mopper

    Thanks for the info Bear! One of my favorite things about BBQ, are all of the leftovers. I try to freeze what I can whenever possible. The convenience of good BBQ during a busy work week is always a plus!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I just caught this post. It looks mighty tasty. Might I suggest the recipe below. It will go nicely with what you have and add an extra dimension of sweet and tangy Apple flavor. It is an old Polish Recipe that my Father tweaked and used for many years...JJ

    Apple Pork Topper

    3C Apple Sauce

    3T Dijon Mustard

    3T Brown Sugar

    2T Apple cider Vingar

    1tsp Rubbed Sage

    1/2tsp Black Pepper

    1/2tsp Salt

    1/8tsp Cinnamon

    Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

    Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table.
     
    Last edited: Dec 10, 2013
    traeger rn likes this.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You, Flyboys!!

    Bear
    Thanks Sodak!!

    Filleting a fish is much easier. Take your time & try to stay about 3/4" to an inch thick, going around the loin, watching not to cut through, causing a blow-out after stuffing.

    Bear
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Much, Gary!!

    Bear
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Why Thank You Dan!!!

    Bear
    Thanks Leah!!

    And Cheers to You Too!!

    Bear
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Jimmy !!

    Bear
    Same here!!

    I don't eat near what I used to, and we freeze a whole lot of leftovers. I'll be freezing about 8 or 10 thin slices of Prime Rib today, left over from Monday's Supper.

    Bear
     
  9. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey JJ

    This looks great.  Just one question  What is rubbed sage??

    Gary
     
  10. millerk0486

    millerk0486 Meat Mopper

    In recipes calling for “rubbed” sage, take the whole dried leaf and crush or rub it to make a finely textured powder. Most dried sage sold in the spice section of the grocery store is rubbed this way.... Or so that's my understanding
     
  11. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Millerk

    Thanx for the info

    Gary
     
  12. millerk0486

    millerk0486 Meat Mopper

    No problem, glad I could help!
     
  13. Yep this one's on the bucket list as soon as I get enough confidence.

    Cheers from Down Under
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Pilch!!

    You'll love it----Good stuff.

    Bear
     
  15. Looks great !

    Gary
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Gary!!

    Bear
     
  17. aceoky

    aceoky Smoking Fanatic

    [​IMG]

    [​IMG]
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Sir!!

    Bear
     
  19. aceoky

    aceoky Smoking Fanatic

    You're very welcome loved the look!
     
  20. Wow! You have a serious ability to make me hungry again even if I just ate. Great looking smoke job ! [​IMG]
     

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