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Stuffed Pork Loin (Apple)

Bearcarver

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going to try another one today. this one is stuffed with pineapple and green chilies!

 
Looks Great Dave!!!


Nice Job!!


Now you got me thinking about doing this same thing, but curing the Loin first, because I love Pineapple with Ham.

It would have to be good with the Pineapple stuffed right inside the Loin Ham.

Now I'm betting somebody will beat me to that, because I mentioned it & it's going to be too cold out there for me for awhile yet.

Bear
 

davefincher

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Thanks Bear,

Putting the pineapple inside the loin with the chilies really infused the pork with a nice flavor. The meat sucked all the moisture out of the pineapple, so the pineapple was actually a little dry. was a big hit at dinner.
 

kenn1320

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 Wow these all look great and I found this post cause I bought a loin last night. A quick question, since Im new to smoking, but I have found I get the internal temp desired, but often find the meat still pink. I eat it, but my family thinks its not done yet. I noticed in the first pics Bear posted, it looked pink still. Is it from the smoking process, or should I maybe go another 5 deg higher? I dont have apple sauce, would fresh cut apples do?

thanks,

Ken
 

Bearcarver

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 Wow these all look great and I found this post cause I bought a loin last night. A quick question, since Im new to smoking, but I have found I get the internal temp desired, but often find the meat still pink. I eat it, but my family thinks its not done yet. I noticed in the first pics Bear posted, it looked pink still. Is it from the smoking process, or should I maybe go another 5 deg higher? I dont have apple sauce, would fresh cut apples do?

thanks,

Ken
The USDA used to say Pork had to get to 160° IT to be safe. That was getting a little dry.

Then a few years ago they dropped the safe Pork temp to 145° IT. I usually take mine to between 145° and 150° IT to be safe.

That may be a bit pink, but it's safe if it's over 145° IT. It doesn't hurt to go to 150° IT, but it's not needed.

The only pink you could get that would be from smoking would be a smoke ring, which would be on the outer portion of the meat, and you won't get that with an electric smoker.

If you use fresh cut apples, you might want to cook them or Nuke them first, because they might not soften up completely during the loin smoking process.

Bear
 

tjwheels

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The USDA used to say Pork had to get to 160° IT to be safe. That was getting a little dry.

Then a few years ago they dropped the safe Pork temp to 145° IT. I usually take mine to between 145° and 150° IT to be safe.

That may be a bit pink, but it's safe if it's over 145° IT. It doesn't hurt to go to 150° IT, but it's not needed.

The only pink you could get that would be from smoking would be a smoke ring, which would be on the outer portion of the meat, and you won't get that with an electric smoker.

If you use fresh cut apples, you might want to cook them or Nuke them first, because they might not soften up completely during the loin smoking process.

Bear
If you filet the loin and stuff it, where do you put your meat thermo to check for the internal temperature? Do you try to hit the center of the lion and hope you miss the stuffing? I want to try one tomorrow but not quite sure.
 

Bearcarver

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If you filet the loin and stuff it, where do you put your meat thermo to check for the internal temperature? Do you try to hit the center of the lion and hope you miss the stuffing? I want to try one tomorrow but not quite sure.
I just stick it right down the middle.

However I stick it a few times with my Thermapen to make sure it's at least 145° or more all over, especially the centers.

Somebody can correct me, but in this case I think the center would read the same whether it's Apples or Pork, as opposed to the huge amount of stuffing in a Turkey cavity that might not get done when the Turkey meat is.

Bear
 

konk

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It's posts like this is why I joined this great site. I gotta stop lurking and get smokin. Bear that loin looks absolutely delicious, I had wipe the drool off my phone.
 

Bearcarver

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It's posts like this is why I joined this great site. I gotta stop lurking and get smokin. Bear that loin looks absolutely delicious, I had wipe the drool off my phone.
Thank You, Konk!!

Sorry I missed your comment until now. 

I was having Computer problem.

I'm glad you like this.

Have you checked out my Step by Step Index??

It's at the bottom of all of my posts.

Bear
Is there a need to brine the loin if you plan to filet it?
Not necessary, but it doesn't hurt. I didn't Brine the one I did in this Step by Step.

Remember you only have to take it to 145° IT to be safe to eat. Keeping from going above 150° helps to keep it from drying out.

Bear
 
Last edited:

Bearcarver

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Got it thanx Bear. I'll try your recipe tomorrow, wonder how it would be bacon wrapped,,,
You could try that, but I don't wrap whole meats in Bacon too often, because the meat itself doesn't get the great tasting bark if the Bacon is getting it all.

I would recommend frying the Bacon separately & put it on the plate as a side. 
  Can't hurt---It's Bacon!! 


Bear
 

breeze900rr

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You could try that, but I don't wrap whole meats in Bacon too often, because the meat itself doesn't get the great tasting bark if the Bacon is getting it all.

I would recommend frying the Bacon separately & put it on the plate as a side. :wink:   Can't hurt---It's Bacon!! :drool


Bear
thanx Bear point taken
 

mummel

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Bear, Im going to make a loin tomorrow night.  Just a question.  Do you slice it through the middle once and open it up, or do you slice it twice (creating 4 difference sections).  Thanks!
 

Bearcarver

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Bear, Im going to make a loin tomorrow night.  Just a question.  Do you slice it through the middle once and open it up, or do you slice it twice (creating 4 difference sections).  Thanks!
Neither.

I try to fillet it in a continuous spiral---Ideally about 3/4" thickness.

If it looks like I cut it in 2 or 4 sections, I must have even done a worse job than I thought.

Bear
 
Also, how do you deal with the probe?
I just put it in the middle, be it meat or be it apple. I think that's what you meant?

Bear
 

mummel

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Bear, not sure what you mean by fillet it in a spiral?  I figured maybe you slice it in the middle but not all the way through, fold it open, put your fulling on top, and start rolling it on one end.  What do you mean by spiral?  Sorry for the noob question but I've never done one of these before.

And yes thats what I meant by the probe.  So apple would reach the same IT as the pork?
 

Bearcarver

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Bear, not sure what you mean by fillet it in a spiral?  I figured maybe you slice it in the middle but not all the way through, fold it open, put your fulling on top, and start rolling it on one end.  What do you mean by spiral?  Sorry for the noob question but I've never done one of these before.

And yes thats what I meant by the probe.  So apple would reach the same IT as the pork?
I have no reason to believe the Pork in the center would be any different temp than the Apple in the center, after hours of heating slowly.

Nothing wrong with the way the guy in the video did it, but I start on the outside, and cut in 3/4" & turn so that the knife stays 3/4" in & cut along the outside, 3/4" in, and just keep going at 3/4" from whatever surface you're at. In other words"SPIRAL".

Take something 3/4" thick, like a mat or even a 3/4" rope, and roll it up. Then look at the side. If you could do it perfectly, it would look like that---A Spiral.

Hope that makes sense---It's hard to explain.

Bear
 

heymirth

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This recipe has become a staple in our home. Rub over night and 3.5hrs at 240deg brings the IT to 153--- I take it out and cover with foil and into a cooler for 45min. Slice with electric fillet knife and the juices come flowing out. Crazy Awesome Recipe.

 

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