Stuffed pork loin covered in bacon - w/QView

Discussion in 'Pork' started by texasgal81, Jun 1, 2014.

  1. Smoking my first stuffed pork loin today. I didn't have any string and I haven't learned the bacon lattice yet (also lack of time) so I just wrapped and laid the bacon on the loin.

    I butterflied the loin, sprinkled with garlic powder, s&p, and grub rub, and then laid pepper jack cheese slices, baby spinach, roasted red bell peppers, onions, and shredded mozzarella cheese. Rolled up and wrapped/placed bacon on it. It's smoking at 225 (mostly because the electric won't go higher).

  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    A pork loin fatty. Mmmmm.  In watching this one! 

  3. 2 hours in!

  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    should be good.. what IT (internal temp) are ya shooting for... 150ish will keep the pork moist....
  5. Thanks for the tip! I actually wasn't sure. I saw 165 on another post, but I don't want it to be dry...
  6. 3 hours in, IT at 141. It smells good!!

  7. Pulled at 153 IT, covered in foil and letting sit a bit before I carve it up. Can't wait.

  8. Last pic.. Sliced up and ready for dinner.. :yahoo:

    Dinner time while I watch yesterday's BBQ pit masters semi-finals.
    Last edited: Jun 1, 2014
    c farmer likes this.
  9. c farmer

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

    Girl, that looks great.    [​IMG]
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mom that plate looks delicious! Nice job TexasGal!



  11. Thanks guys!! It was juicy and delicious. Lost a bit more cheese than I had hoped, but still really good!

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