Smoked a stuffed Pork Loin today!
Started with an 8lb pork loin and filleted it open so it was approximately 1/4 inch thick.
I have seen several of these done, so was debating on ingredients. I finally settled on Colby jack cheese, Prosciutto, white onions & chives, mushroom, and stuffing.
Pre made the stuffing, but only used 1/2 the normal water so that the final product would not be too mushy. Sauteed the onlins, chives, and mushrooms, then added ingredients in layers.
Started with the cheese, then the prosciutto, next the stuffing, then the sauteed items. Finished it off with a light dusting my rub, then rolled it, trussed it, cut it into 2 separate rolls, added rub, and into the fridge overnight.
Pre heated smoker to 225, took approx 4 hours total cook time, pulled when the IT was 150°. Let it rest for 20 minutes tented under foil, then wrapped into foil tightly and into a cooler with towels around them to keep them hot and ready till dinner time. (2 hours later). When I did finally cut them, IT was still 135° and plenty warm to serve.
The next time I make it, ill likely leave off the mushrooms, add more stuffing, and use mozzarella as the Colby melted out too easily.
Thanks for looking!
Started with an 8lb pork loin and filleted it open so it was approximately 1/4 inch thick.
I have seen several of these done, so was debating on ingredients. I finally settled on Colby jack cheese, Prosciutto, white onions & chives, mushroom, and stuffing.
Pre made the stuffing, but only used 1/2 the normal water so that the final product would not be too mushy. Sauteed the onlins, chives, and mushrooms, then added ingredients in layers.
Started with the cheese, then the prosciutto, next the stuffing, then the sauteed items. Finished it off with a light dusting my rub, then rolled it, trussed it, cut it into 2 separate rolls, added rub, and into the fridge overnight.
Pre heated smoker to 225, took approx 4 hours total cook time, pulled when the IT was 150°. Let it rest for 20 minutes tented under foil, then wrapped into foil tightly and into a cooler with towels around them to keep them hot and ready till dinner time. (2 hours later). When I did finally cut them, IT was still 135° and plenty warm to serve.
The next time I make it, ill likely leave off the mushrooms, add more stuffing, and use mozzarella as the Colby melted out too easily.
Thanks for looking!
