S.Six
TVWBB All-Star
Got this idea from Jose Suro's post "pork tenderloins two ways". Not a tender loin, but the price on this back loin was tuff to beat.
Here's what i used for the stuffing.
I cooked the bacon first and then chopped up the spinach, onion, and mushrooms. Put that in a ci skillet and sautéed it. Sorry no action shots of that.
Used Chris' s fresh garlic and herb rub for the outside of the loin.
Here it is all wrapped up.
Smoked in some crab apple wood from a friends tree. Cooked at around 325-350°. About an hour and 40mins later just over 140°it.
Sliced.
And your plate!
Well it turned out pretty darn good! The crab apple wood is a lot like regular apple wood, and has a good light smokey flavor. Thanks for looking, and thanks Jose for the inspiration.
See ya next cook!
Here's what i used for the stuffing.
I cooked the bacon first and then chopped up the spinach, onion, and mushrooms. Put that in a ci skillet and sautéed it. Sorry no action shots of that.
Used Chris' s fresh garlic and herb rub for the outside of the loin.
Here it is all wrapped up.
Smoked in some crab apple wood from a friends tree. Cooked at around 325-350°. About an hour and 40mins later just over 140°it.
Sliced.
And your plate!
Well it turned out pretty darn good! The crab apple wood is a lot like regular apple wood, and has a good light smokey flavor. Thanks for looking, and thanks Jose for the inspiration.
See ya next cook!
. Great pics too!! Excellent crust on the loin as well.
