Joe Milczewski
TVWBB Fan
Had a great Sunday night dinner of stuffed pork loin, roasted Yukon gold potatoes and homemade stuffing. We were going to have some roasted broccolini along with it, but me and the wife had too much red wine and something had to give. Alas, this is also why there are no pictures of the plate.
Wifey made stuffing with a leftover peasant loaf from the bakery down the street. Added celery, red onion, garlic and some chopped walnuts. I then stuffed a small pork loin (just under 2 pounds), tied it, scored the fat and aggressively seasoned with salt and black pepper.
In the meantime, we wanted some gravy so we put a little bit of pork, carrots, onion and celery to work to make a stock. The gravy turned out great. Unfortunately I failed in my effort to get a picture of the finished project. Nothing fancy here. Just a simple roux and this stock.
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Pork went on the WSM. I like to do these loins around 300* if I can. I had a hard time last night as winter set in just as I was trying to get everything lit. We had 55mph gusts and about an inch of snow - all of which started right in the middle of this cook. It's a testament to the WSM that it can power through conditions like that if you give it a little help. Added pecan chunks for smoke.
After about an hour and 20 minutes and maybe a 10 minute rest, this was the finished product on my cutting board.
And sliced...
This loin turned out great. Good bark, great smoke flavor and as juicy as any I've done. If you try it just be sure that your friends and family enjoy smoke flavor, as bread stuffing really soaks it up if you get carried away.
Thanks for looking and Merry Christmas!
Wifey made stuffing with a leftover peasant loaf from the bakery down the street. Added celery, red onion, garlic and some chopped walnuts. I then stuffed a small pork loin (just under 2 pounds), tied it, scored the fat and aggressively seasoned with salt and black pepper.
In the meantime, we wanted some gravy so we put a little bit of pork, carrots, onion and celery to work to make a stock. The gravy turned out great. Unfortunately I failed in my effort to get a picture of the finished project. Nothing fancy here. Just a simple roux and this stock.
Pork went on the WSM. I like to do these loins around 300* if I can. I had a hard time last night as winter set in just as I was trying to get everything lit. We had 55mph gusts and about an inch of snow - all of which started right in the middle of this cook. It's a testament to the WSM that it can power through conditions like that if you give it a little help. Added pecan chunks for smoke.
After about an hour and 20 minutes and maybe a 10 minute rest, this was the finished product on my cutting board.
And sliced...
This loin turned out great. Good bark, great smoke flavor and as juicy as any I've done. If you try it just be sure that your friends and family enjoy smoke flavor, as bread stuffing really soaks it up if you get carried away.
Thanks for looking and Merry Christmas!
