Stuffed Pork Loin With Q-View

Discussion in 'Pork' started by brutalgrandpa, May 9, 2010.

  1. My chef friend gave me a 20" pork loin to test out a recipe with. So, yesterday it was too windy to ride the motorcycles and I decided to give it a try.



    Cut almost in half, opened up like a book. Trimmed fat and pounded to about 1/4" thickness.


    Mushroom, shallots, 1/4 cloves of garlic sauteed up with black pepper, steak fajita seasoning, magic dust, black pepper and dry sherry wine. I then mixed in with wilted spinach.




    A nice healthy amount of fresh parmesan cheese




    I smoked it to apple/cherry mixture until the internal temp reached 140.


    Transferred to the hot as grill for a quick seer and to finish up. I pulled it at 150 and let it sit for 20 minutes while we made the finishing sauce.






    I made a finishing sauce of: sauteed shallots, then added chicken stock, then dry sherry and let it cook for 5 minutes. Added some white cream and it was done. Turned out fantastic.
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man that looks wonderful. I have not tried stuffing them with spinach yet but with everyone using spinach lately I just have to give it try.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Well if thats the test from your chef I think that he will be worried about his job now. That loin looks fabulous and very tastey too. I just made one for my cousin for her wedding. I know he will enjoy it too.[​IMG]just have to be awarded for one great Job.
     
  4. treegje

    treegje Master of the Pit

    Wish I was there to help put some of that away.
    Man thate look good, certainly earned points
     
  5. wl_kb3

    wl_kb3 Fire Starter

    Wow that looks awesome.[​IMG]
     
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That does look good. Yep I was going to ride yesterday, Had to tech some real Estate classes in Gaithersburg, But didn't like the idea of going over the Bay Bridge in that wind
     
  7. rev

    rev Fire Starter

    That looks epic! Nice!
     
  8. i agree...too windy for the bridge. I live about 5 minutes north of Gaithersburg.
     
  9. rev

    rev Fire Starter

    It's windy today too. I live in NOVA.
     
  10. Nice Job. How do you cut the loin to unroll it. That is awesome!
     
  11. shhaker

    shhaker Meat Mopper SMF Premier Member

    looks awesome...like to try that!! btw what kind of bike?
     
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking loin...[​IMG]
     
  13. allen

    allen Smoking Fanatic

    That looks Great , stuffed with my favorites
     
  14. Thanks guys!

    Basically, cut it in half, horizontally. Go to you are about 1/4" from the other side. Then, just open it like a book. Then you have to pound it until it is 1/4" thick all the way through, throughout the whole loin. I used a dough roller as it let me take out some frustration [​IMG]



    My wife and I both have Suzuki M109r's. Mine is the white (2007) and hers is the Yellow (2008)
     
  15. my mouth is watering
     
  16. caveman

    caveman Master of the Pit SMF Premier Member

    Great job on the loin.
     
  17. walle

    walle Smoking Fanatic OTBS Member

    That looks awesome, Brut!

    I've done a couple and they have been very good. I like the spinach idea too.
     

Share This Page