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Stuffed Pork Loin

Discussion in 'Pork' started by puddle jumper, Nov 23, 2013.

  1.  I cut and rolled the 4.5 lb loin with cheese, peperoni, and onion.. I pre-cooked the onion  ..also went a little light on the bacon weave,, seasoned it with Daves rub inside and out and yellow mustard. let it sit for 24 hrs in the fridge...

     Went on the smoker at 225,two chunks of peach wood in my #2 Smokin it,   I was planning a 4 to 5 hr smoke until the temp hit 165,,,that's about how long the last one I cooked... well checked it at 4 hrs and temp was at 185,,,wow that was fast,, no idea why it cooked so much faster than my last on I did but it was still great...the family says this is there favorite dinner out of the smoker


  2. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Wow, that looks delicious!  Good job on the loin!

  3. flyboys

    flyboys Smoking Fanatic

    Nice work!!
  4. venture

    venture Smoking Guru OTBS Member

    I would have thought 160 to 165 just like you were thinking?

    Not intact muscle meat you could pull at 140 to 145?

    Probably the bacon helped save it the higher temp?

    What isn't better with bacon?  [​IMG]

    Good luck and good smoking.
  5. billbo

    billbo Master of the Pit OTBS Member

    Once the muscle is cut the internal should go to 160 minimum to be safe.
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Since you posted this, I've looked all over & I can't find that.

    The new rules (2011) for Pork say 145* for whole Pork Meat, and 160* for Ground meat (including Pork.

    A stuffed Pork Loin is still whole meat---Not ground meat.

    The only thing different about a stuffed pork loin and a whole uncut pork loin is you have to get the stuffed pork loin from 40* to 140* in no longer than 4 hours, just like a pork loin that has been injected or probed before cooking/smoking.

    Whether it is stuffed or not, it still only has to get to 145* IT and hold that temp for 3 minutes.

    BTW: Beautiful Job, PJ !!!!

  7. driedstick

    driedstick Smoking Guru OTBS Member

    That looks great, very nice job
  8. Thank you guys...

  9. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    I agree with this. Some do like their pork we'll done though.

    Great job on that stuffed loin!