Stuffed Pork Loin

[tshafer]

Good morning all, I am pretty new to smoking so I wanted to get your help on recipe and technique.  I have a 10 lbs pork loin that I plan to smoke on Sunday.  I am thinking of butterflying the loin and stuffing with cream cheese, pepper jack, jalapeno, and bacon pieces.  I plan to do a standard rub of salt, pepper, garlic, paprika and a little cayenne both inside and out. 

So now for questions.  This is my first time doing a pork loin:

How much fat should I trim?  all excess or do I want to leave a fat cap?

How long should I plan for this to take?  I am use to 1:15 per pound, but I have seen on the forum that loin only take about 4-5 hours.

Lastly, any suggestions on recipe tweaks?

Thanks ahead of time!

 

[realtorterry]

Trimming the fat is a personal prefrence. I would leave it. Pork is pretty lean & the more moister the better. There is no set time. We go by temps. For pork I would go 140-145. Wrap & rest a little while, then take some pics to post for your guys on SMF

 

[tshafer]

sounds like a good plan with the fat, especially since it will be stuffed it needs to some extra moisture. 

For the time I am just trying to figure out when to start it.  If they average about 4 hours then I need to start around 8 am, but it take 10, then I will need to start the night before.

 

[scarbelly]

You should figure about 1.5 hours per # including rest time 

 

[sqwib]

Good morning all, I am pretty new to smoking so I wanted to get your help on recipe and technique.  I have a 10 lbs pork loin that I plan to smoke on Sunday.  I am thinking of butterflying the loin and stuffing with cream cheese, pepper jack, jalapeno, and bacon pieces.  I plan to do a standard rub of salt, pepper, garlic, paprika and a little cayenne both inside and out. 

So now for questions.  This is my first time doing a pork loin:

How much fat should I trim?  all excess or do I want to leave a fat cap?

How long should I plan for this to take?  I am use to 1:15 per pound, but I have seen on the forum that loin only take about 4-5 hours.

Lastly, any suggestions on recipe tweaks?

Thanks ahead of time!

Think my last loin about 9 pounds was done in 3 hours at 275°

Half the loin and try two different/Rub/Techniques/Mop

Trim off all the fat.

I mop with 50/50 worcestershire and soy sauce and apply Montreal steak seasoning to one half, the other is simple garlic, pepper minced onion etc...

Remove at 140° wrap in foil and towel, rest 30 minutes, slice only what will be consumed.

Leftovers, slice paper thin on slicer and make pork sammies with gravy.

If the pork dries out mash up with mayo like chicken salad. (trim off outer edge as the spices can overpower the pork salad)

A lot of this don't apply since you are stuffing so below is a link to my last stuffed loin.

Apple Hill Stuffed Pork Loin

 

[chef jimmyj]

A 10Lb Butt is about Twice as thick as a 4Lb Butt so it will take Twice+ as long to smoke. Porkloins are a different story. Because they are long and thin, they are pretty uniform in thickness so whether it is 4Lbs or 10Lbs it is going to take about the same amount of cook time. At 225-250*F it will take about 4 hours to get to 140*F IT. As Sqwib said, at 275*F less, about 3 hours. I don't ususally trim Fat but on a Porkloin much of the fat sits on top of tough Silverskin that is inedible so I frequently trim it all off and Bard (wrap) with some strips of Bacon.  If you must use Cream Cheese, use very little. It Liquifies when Hot and as the meat cooks and shrinks the Cream cheese will be squeezed out like Toothpaste. With your other ingredients Cheddar or Colby would taste good and be more stable...JJ

 

[tshafer]

Guys this is great information.  Thanks and I will upload pics when done!

 

[plj]

Ahhhh, stuffed pork loin - you're in for a treat. Tips I'll throw in: - do NOT overcook it ! - I dont usually butterfly loins. If I'm not putting a lot in there (like just cheese & jalepenos) I stick a long filet knife in the end and open up a channel to stuff stuff in. Sometimes I core them like an apple. My preferred method is to slice it thin in a spiral and roll it back up with stuffings - just like making a fattie. Cornbread & apples or a pork stuffing are great. Butterflying works good too though. - +1 on the cream cheese, but if you "core" it like I described you can keep the vast majority of melted cheese in there because there aren't "cracks" for it to leak out.- +1 on the mopping- I have some silicon "rubber bands" for roasting, they're way easier than butchers twine. Perfect for stuffed loins, stuffed chicken breasts, etc, basically for smaller stuff.

 

[cheapchalee]

Some great tips, catering a party on the 5th and planing on doing one of these and a fatty.  As another member mentioned that he did the chicken cor don blu.  So I got to try that one along with the fattie and pulled pork I'm smoking now. 

I though that cream cheese was more stable on the melting front than cheddar as I have smoked cheddar cheese and it starts leaking oil at 100 degrees.

Chalee