Throwdown #9: PORK LOIN


 
Update: Took the loin over to my folks house on sunday and my Mom (75 yrs young, and a mighty fine cook) said it was one of the best pieces of meat she had ever had. The raspberry glaze complimented the delicate pork flavor amazingly well, and the almonds took the whole thing to a new level. Plus it had a nice kick to it with all of the spices I rubbed it with. Wish the computer had taste o' vision so I could share :)
 
I had no idea that you could smoke a loin of any kind and it come out juicy, but yours looks amazing. Maybe it came down to your technique being awesome? Brine it? Beautiful food man.
 
OK, here's my entry. Did this for my Mom's birthday yesterday. Made an herbed bread-n-butter cranberry stuffing:

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Used it to stuff the pork loin. Lightly oiled and coated with an herb rub:

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On the Performer at 325-350 for 1.5 hours or so (until 140 internal temp):

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Off the grill:

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Sliced:

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And plated:

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Do I get any bonus points for the carrot cake I also made for her?

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Everyone enjoyed it. Mom was happy. Thanks for looking. Good luck everyone.
 
Ok I'll take a crack and present an entry.


Fat Wellington.

Ingredients. Mini Pork Loin, Cheddar Brats, Sausage, Ground Pork, Bacon, Mushrooms, Onion, Spinach and Puff Pastry.

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The Loin

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I used a knife steel then a turkey baster to make a hole in the loin. I then inserted a cheddar brat in the hole. I had to freeze the brat to get it in there. I made a 50-50 mix of fresh ground sausage and Jimmy Deans breakfast sausage and made it into a mat. Then covered that with chopped spinach, diced onions and mushrooms.

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Then I rolled the stuffed loin up fatty style in it's sausage-spinach-onion-mushroom blanket.

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Then rolled it in a woven mat of bacon.

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Off to SJG/WSM mini for a nice long smoke with apple wood chunks.

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After a cooling period. Cover with puff pastry and off to the S-670 to bake.

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The result Fat Wellington

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Inside.

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Plated...yummy, let's eat! It was very tasty, juicy and delicious.

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Thanks for looking

-rog
 
I'm speachless. The guy at the maket sold my wife a loin when I sent her for a butt. I sent her butt back to return the loin, as I couldn't see the forest for the trees!
Wow, great looking cooks!
 
Great entries so far. That Fat Wellington has got to be one of the most creative thigns I have seen. I bet I could eat the whole thing...but then I would be the fat one!:eek:
 
Hey everyone,

Just for fun, I have a copy of the new book Cook's Illustrated: The Science of Good Cooking that I'd like to give to the winner of this throwdown.

If the winner resides in the US or Canada, I'll mail the book to you. If you live elsewhere, I'll send you a US$25 electronic gift card to Amazon.com.

Looking forward to more great entries!

Good luck,
Chris

scienceofgoodcooking.jpg


THE REVOLUTIONARY BOOK THAT BRINGS SCIENCE TO THE STOVE

Great cooks seem to operate on intuition. Watch one at work and you might think he or she must have a sixth sense that switches on in the kitchen. But great cooks aren't psychic. They simply understand the fundamental principles of cooking the unspoken rules that guide their every move in the kitchen. What s behind these principles? Science.

At America s Test Kitchen, we know something about that. The team at Cooks Illustrated has spent the past 20 years investigating every facet and every detail associated with home cooking through tens of thousands of kitchen tests. In The Science of Good Cooking, we distill the past two decades of this test kitchen work into 50 basic cooking concepts, ones that every home cook should know.

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Click to expand...
 
Awesome Chris!

We are seeing some very impressive entries so far. Keep 'em coming!
 
Cuban Rotisserie Pork Loin with Peppers and Onions
Here are the players
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Mixing and blending the players:
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Butterflied pork loin:
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Pork Loin swimming in the bath over night:
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Out of the bath and on the grill:
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Resting off the grill:
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sliced
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Plated:
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Thanks for Looking!
 
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OMG....Kim that looks amazing....kick butt cooking and your pictures are super!!! Makes me want to purchase a roti!!

Love it Kim!!
 
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