Smoked stuffed pork loin

[EricV.]

Brined overnight, stuffed with spinach & gouda cheese, smoked with cherry & pecan wood via the SNS!

 

[John K BBQ]

Looks awesome - I need to do a butterflied pork loin soon!

 

[Jabe G]

Great job!

 

[Timothy F. Lewis]

Nice work! I might do something like that for New Years day!

 

[Peter Gallagher]

that came out great -nicely done !

 

[Brett-EDH]

i'm thinking adding a pomegranate glaze on top or applied with the stuffing would add some next level flavor to this. thanks for the share. i am inspired to try this.

 

[Timothy F. Lewis]

I like the pomegranate glaze idea!
I think I need some pomegranate molasses!

 

[timothy]

My kind of roast!

 

[Brian Thomas]

Will have to do one this weekend! It's been a while since my last one.

 

[Kevin L (NKY)]

Excellant cook, and even better plate photos. Meat looks perfect, love your choice of stuffing. I am going to have to try this, and soon.

 

[Brian Thomas]

I did one last night in the WSM and a quick sear
on the Performer and it turned out great.

 

[Mark Silver]

I’ll be making my sausage stuffed one for a neighborhood gathering after Christmas party.

 

[timothy]

I’ll be making my sausage stuffed one for a neighborhood gathering after Christmas party.
View attachment 64125

How's that work, is that the one you use a PVC pipe to hollow out the middle?

 

[Timothy F. Lewis]

Looks like the biggest martini olive I’ve ever seen!

 

[Brett-EDH]

Ima thinking of making pork tenderloin Schnitzel. Should yield a very tender, flavorful slice and me normal sized versus the giant sized pieces I make with regular pork loin. The pork loin slices and get to 8-10 inches in size when pounding them flat.

Has anyone made schnitzel with tenderloin slices?

 

[DuaneMac]

Looks really good Eric! Spinach and cheese (provolone) are my go to’s as well, and roasted red peppers…

 

[DuaneMac]

I like the pomegranate glaze idea!
I think I need some pomegranate molasses!

Me too! I use leftover Thanksgiving stuffing and cranberry sauce in a pork loin, it’s become a yearly tradition. I think pomegranate molasses would be good on it.

 

[Mark Silver]

How's that work, is that the one you use a PVC pipe to hollow out the middle?

I use a boning knife to cut through the middle, turn it 90 degrees and make another cut through the roast, then push the sausage through, Enlarge the cuts if the sausage is too tight. I use skinless sausage because I don’t like the texture of a sausage that snaps inside the roast.