Copied Keri's Copy: Stuffed Pork Loin


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
had this section of loin in the freezer for some time, kept looking at it and leaving it in there.
until last weekend. finally took it out to thaw.
looked around (not far) and found Keri's post of stuffed PL. here is Keri's post.
i followed it pretty dang close.
my ingreeds:
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my "needs practice" sliced pork loin:
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butter, gaaaaaalic, shiitake'shrooms & bacon :
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spinach:
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reduction:
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and finally, with the remaining ingreeds including the Wisconsin Goat Cheese (no dieting here)
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the cheese/bacon/spinach/shiitake'shrooms mixture on the porkie
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and rolled up for the GRILL
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WAIT! almost forgot the crust mixed/blanket
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okay, now ready for the GRILL.
 
here it's on for some time, i forget how long
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two spuds were put on 'bout the same time
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apple wood was used for smoke flavour
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after one hour, it was removed... the internal temp was near 147ºF
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rested for ten or so minutes
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then sliced
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and plated with roasted Brussel sprouts and those baked grilled potatoes
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Keri, this was EXCELLENT!!! Thank you for sharing the recipe!
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And thank you all for visiting!
 
That plate needs more meat and less veggies.......otherwise, very nice..........................d
 
Very nice!!! I wouldn't think those ingredients would make a nice crust but it did. What do I know anyway.
 
Looks Great! I want to venture into the world of stuffed loin on the grill, but I'm a little confused. How do you get an accurate internal temp? If you took the loin to 147 degrees, where are you measuring, the center w/ the stuffing, or the thin part of the loin itself?
 
I don't know Jim, it looks like a lot of work, and I'm kinda lazy, but...
Wow, what results!

Bet the WI goat cheese is what put it over the top!

(please tell me you had leftovers)
 
thanks alot everybody:)
yes Bob, i had leftovers, butt i did eet all the leftovers for lunch yesterday for breakfast:p
Tim, using the world's fastest therm available to mankind (and womankind as well), I probed in four different areas of the loin... the average (within 2 degrees) was 147ºF. Yeah, i'm pretty sure that's how i did it.
Anyway, it's not really science unless you cook it in a lab wearing a white coat and i wasn't ;)
 
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