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Stuffed Pork Loin (Apple)

DanMcG

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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.
 

leah elisheva

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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
 

millerk0486

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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!
 

chef jimmyj

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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:

Bearcarver

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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!!
Thank You, Flyboys!!

Bear
 
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
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
 

Bearcarver

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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
Thank You Much, Gary!!

Bear
 

Bearcarver

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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.
Why Thank You Dan!!!

Bear
 
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
Thanks Leah!!

And Cheers to You Too!!

Bear
 

Bearcarver

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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.
Thanks Jimmy !!

Bear
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!
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
 

GaryHibbert

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Hey JJ

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

Gary
 

millerk0486

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Hey JJ

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

Gary
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
 

pilch

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Yep this one's on the bucket list as soon as I get enough confidence.

Cheers from Down Under
 

Bearcarver

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Yep this one's on the bucket list as soon as I get enough confidence.

Cheers from Down Under
Thank You Pilch!!

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

Bear
 

smoked alaskan

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Wow! You have a serious ability to make me hungry again even if I just ate. Great looking smoke job !
 

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