stuffed pork loin - my way!

[Ihone]

I've read tons and tons of what to do and what not to do.

I just put my mind to the metal, and here's what I came up with.

Get your hands on 2 5lb pork Loins. At the market, tell them you want them trimmed ofcourse, to take the silverskin off and the tendon that's left on em. That's the meat!

Stuffing:
1 can cream of mushroom soup
1 large portabello mushroom (diced)
1 box Stove Top Stuffing
1 container Kraft Cheddar and Jalapeno Cream Cheese
1 clove fresh garlic (minced)


Make your stuffing according to box. Add extra butter to it. Roll in the cream cheese. Soon as it's all mixed up - add the garlic, mushrooms, soup, and about a tsp of tyme, 1/2 tsp ground coriander, and about 2 tsps of your fav. rub.

split the meat wide open, and roll it out into a sheet of solid pork. put your stuffing all over it, then roll it back up like a jelly roll.

Butcher's twine to hold it together.

Wrap it in peppered bacon.

My Oklahoma Joes smoker puffs nicely at around 225-240 with very little attention. I leave the porkrolls in for about 2-3 hours, then baste it with a mix of veg oil, black wine, your favorite beer, and some salt and spice. brush this on it, and let it be for another hour or so.

Last step - wrap it in foil while still on the pit. leave it there for about another hour.

I know 6-7 hours is a long time for porkloin, but I swear.....this is the best thing I've ever...EVER...made.




enjoy!

[DJ]

Does sound good! Thanks
dj

[Ihone]

just a reminder -

6/7 hours may seem like a long time - but as the ol' saying goes....

"Rome wasn't built in a day"

[Papa Tom]

darn it not only sounds good ..........just look at it........

[JamesB]

Look'n good!

[Big Ed]

Wish i had a plate full.Nice job!

[OSD]

Looks good. What internal temp did you cook it to?

6-7 hours sounded long to me, so I added up your time line, 2-3 + 1 +1 = 4-5 hours. Which sounds about right at the temp range you were cooking at.

[bwsdj]

Looks Fantastic, wish i could have a bite.

[Ihone]

Internal temp was 165'ish when I removed it to 'stow some away in my stomach'.

6-7 hours was total time, only 4-5 of that being actual cook time. The rest of that went toward burning down a bunch of Oak as coalbedding, drinking wayyyy too many beers, and playing frisbee w/ my son.

Basically I started it around 4 or so, got it to where I thought it was 'done' - then wrapped it in foil and let it sit with low heat (200'ish) for another hour. That tendered the tenderloins right up.

[ChileFarmer]

Fine looking feed. I could feast on that for sure. CF

[JaCK2U2]

Sounds and looks great! All that stuffing, I'd be afraid the thing would explode when I hit it with a knife!