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Sweet-n-Savory Stuffed Pork Loin

chilerelleno

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I took half a pork loin out to defrost yesterday with no clear idea of what I was going to make with it. Then last night while updating my recipe index I hit upon it with my Sweet-n-Savory, Apple/Bacon pork stuffing.
Link>>> Sweet-n-Savory Pork Stuffing, Apple/Bacon

So I sharpened my favorite filet knife and butterflied my pork loin.
Then I pounded it out and it's ready for stuffing.

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So lets make that stuffing, we'll cut it down a bit from what was needed for all those chops in the linked recipe.
And I'm mincing and adding in the pork trimmings to the stuffing.

Sweet-n-Savory, Apple/Bacon Pork Stuffing
3c peeled and diced apple
2c crumbled bacon
1c minced pork loin trimmings (optional)
1.5c diced sweet onion
1/2c diced celery
1 stick butter
3/4c brown sugar
2c unseasoned bread/Panko crumbs
Parsley, rubbed sage, thyme and salt

***If not cooking the loin immediately, be sure to cool the stuffing thoroughly before using to avoid creating a breeding ground for food borne pathogens.***

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More to come, stand by Pork Fans.
 
Last edited:

Jonok

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Props on the mad knife skills. (Looks like you used a log peeler)... That big rectangular piece of perfectly uniform meat kinda makes me wonder if a guy could do a multi-layered pig gratin with all of that delicious stuff between the layers of succulent porcine goodness....

just a thought...
 

chilerelleno

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Lay the stuffing down evenly about a 1/4" thick, leave about an inch on the sides/ends.






Use some plastic wrap to help roll it up.
Don't use too much pressure or your stuffing will be forced out of place and you'll not get that pretty picture of a pinwheel when cut.
Once rolled, truss it up nicely and tie the ends a little tighter so no stuffing escapes.

Ready to go into the smoker at 275° over Apple wood, and will cook to an IT of 135°



Today's side dish is my Salsa Verde Taters
Link >>> Salsa Verde Taters





More to come, stay tuned...
 
Last edited:

pc farmer

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This is gonna be good as is all your cooks
 

bdskelly

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Looks delicious already b
 

chilerelleno

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Made a quick Apple glaze for the pork.

1C Apple jelly
Mustard, start with 1/2t and add 1/4t increments till you like the flavor
Lemon, start with 1/2t and add 1/4t increments to your liking.
In a small sauce pan melt the apple jelly, add mustard and lemon.
Stir and you've your glaze.






Done!
A very sweet treat for dinner, both the stuffing and glaze were remarkable.
A nice jellyroll/pinwheel effect looks great on the plate.









Plated with Taters and Watermelon

 
Last edited:

chilerelleno

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Props on the mad knife skills. (Looks like you used a log peeler)... That big rectangular piece of perfectly uniform meat kinda makes me wonder if a guy could do a multi-layered pig gratin with all of that delicious stuff between the layers of succulent porcine goodness....

just a thought...
Thanks, I kind's cheat with a meat mallet knocking it all down to a level playing field.
Multi Layer stuffed loins? IIRC, it's been done.
looks mighty good ... may have to try this soon
Thanks, do try, stuffed loin is good stuff.
Loins are like Fatties, the only limit to stuffing is your imagination.
 

yankee2bbq

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Thank you! Dinner was delicious!
 

Jabiru

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Wow. That looks fantastic. Thanks for sharing I’ll definitely try this one.
 

gmc2003

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Another fantastic meal from the House of Relleno!!!. Definetly a work of art.

Point for sure
Chris
 

GaryHibbert

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Nice job!! Looks delicious.
Miss Linda stuffs thick cut loin chops with almost the same stuffing. About the only difference being that she adds raisins. It's fantastic.
However adding that glaze takes it to a whole new level. Thanks for the recipe--gotta give that a whirl.
POINT
Gary
 

hardcookin

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Another amazing smoke!!
Having trouble keeping up with all of them.
Thanks for sharing!!
 

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