Stuffed Pork Loin

[heihei29er]

Round 3 on the new smoker will be a couple of stuffed pork loins.

Didn't have time to filet them out, so am going to try a quick and simple method.

Took both loins and made a cut lengthwise along the top of the loin.  Cut almost all the way through, but made sure not to go through the bottom of the loin.  Next, I went along both sides of the loin making a similar cut.  With the three cuts, there's a nice cavity to stuff.

IMG_0884 (2).jpg

• heihei29er
• Jul 4, 2015

After cavity was made, seasoned each loin and put it in the fridge overnight.

Olive oil

Salt

Pepper

Garlic Powder

Thyme

Marjoram

Sage

IMG_0885 (2).jpg

• heihei29er
• Jul 4, 2015

Will use a simple bread stuffing, and stuff the cavity until it's about flush with the top of the loin.  Will throw it on tomorrow at 230-240 degrees to an internal temp of 145.  About a 60:40 mix of Red Oak (heat):Apple (smoke).

Will let you know how it turns out!

 

[heihei29er]

Loins stuffed...

IMG_0886 (2).jpg

• heihei29er
• Jul 5, 2015

Foil cap to help hold moisture in...

IMG_0887 (2).jpg

• heihei29er
• Jul 5, 2015

In the smoker at 240 degrees.  Dinner in 2.5 - 3 hours!

 

[shoebe]

I like the way you made the cuts, does look fast and easy. Thanks

 

[dirtsailor2003]

Looks like you'll have a tasty meal!

 

[heihei29er]

 
I like the way you made the cuts, does look fast and easy. Thanks

Thanks Shoebe.  It was kind of like stuffing the Thanksgiving turkey.

Looks like you'll have a tasty meal!

It was!  Saw this was the wrong section for posting "smoking" threads, so I restarted it in the main pork section.  Q view photos of the final loin there.