Stuffed/Rolled/Tied Pork Loin

[Luke P]

This cut of meat didn't stand a chance. I wrestled it into submission and tied it up like a true rodeo cowboy! ha! Honestly, it isn't all that pretty, but it tasted great.

Took a "Loin Roast" out of the freezer with a plan to stuff it and roll it. This is how it was marked after butcher, meaning it came from the loin. I realized as I opened it that it's 3 muscle sections. I trimmed it, and butterflied it as best as possible. Not a butcher, but I do feel like I'm getting better at following muscle groups, and breaking down meat for what I need.

Used baby spinach, goat cheese, and minced garlic inside. Coated outside with flour, s&p.

Spread the goat cheese, layered the spinach, and sprinkled minced garlic on top of that. Rolled it, and tied it off. Couldn't manage to seal it all off, but I didn't invest too much time making it perfect.

Dredged it in flour/S/P and cut it in half for 2 meals.

Lighting's always better outside

Seared it in the CI and some EVOO just to brown on the outside and left it indirect on the gasser for another 40 at about 350.

No full plated pics. Had roasted red potatoes and salad, but here it is diced.

All in all a great meal, and pretty happy with how the pork came out. Gotta keep working on the knife and tying skills. Practice makes perfect.

 

[Mike Willis]

All in all a great meal, and pretty happy with how the pork came out. Gotta keep working on the knife and tying skills. Practice makes perfect.

Luke, this one picture says it all! Shoot, it even covers MORE than 1000 words! Looks absolutely amazing! Excellent results my friend!

 

[JimK]

Perfectly done!

 

[Bill Schultz]

That's how it's done my friend. Perfectly cooked

 

[Cliff Bartlett]

Ditto what Mike said! Took the words right out of my mouth.

 

[John Solak]

Nicely done!!!

 

[Bob Sample]

Looks great. If I bought something like that that was marked as a loin roast I would be none to happy with the place that sold it to me.

 

[Chuck Dugas]

Luke,what was internal temp? Looks to raw for me. Just don't like the taste. but that's just me. thanks for sharing.

 

[Luke P]

Looks great. If I bought something like that that was marked as a loin roast I would be none to happy with the place that sold it to me.

Bob, this was not store bought. I slaughtered and butchered this hog in November, and we netted nearly 200lb of meat. So the cuts are just marked as we sealed them..."loin roast", "shoulder roast" "bone-in chops". I'm not a professional farmer or butcher, so the cuts arent all pretty but they sure are tastey!

 

[Luke P]

Luke,what was internal temp? Looks to raw for me. Just don't like the taste. but that's just me. thanks for sharing.

Chuck,
I almost wrote about the color in the original post. IT was 155 or above all through. The color could be multiple things. I brined the meat for 24 hours with salt brown sugar, worsteshire, and bay leaves. Also, this pork seems to stay pink/brown no matter what the IT. If anything, it was a few degrees above target temp.

 

[Luke P]

Bob,

Here's some pics from the butchering/packaging.

 

[Barb D]

Luke, the last pic said it all fantastic job and ready for dinner.

 

[ChuckO]

Looks fantastic, did you leave it in the CI when undid the indirect?

 

[Luke P]

Looks fantastic, did you leave it in the CI when undid the indirect?

Chuck,
Pulled it out of the CI and went indirect in a ceramic oven dish. This kept all the juices together. I've got another half of this loin to do, and will do it the same way.