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Stuffed pork loin

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Post Sat Nov 16, 2013 8:26 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7556
Location: Stoughton, WI
Last Sunday I was feeling a bit creative so I decided to stuff a pork loin. I started by cutting it twice.
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But what to stuff it with? How about some basil, oregano, and shredded mozzarella cheese with a little olive oil drizzled over the top. A little tomato sauce and it would've been a pork-crust pizza! :wink:
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Then I rolled it, tied it, and rubbed it with some more oil.
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I decided to sear it on 2 sides and then let it cook indirect until the meat in the very center reached 140.
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Some of the cheese did leak out but enough stayed put. The meat was nice and juicy and the flavor of the herbs really came through.
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I was really happy with how it turned out and it seemed like it was even better when I reheated some the next day, because a little more fat came out.
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Post Sun Nov 17, 2013 3:09 am
beercuer User avatar
well done
well done

Posts: 2288
Location: Southern Californy
I luv it! That's what I call an exciting pork loin, Brad. "Pizza" made me laugh & think-- you're right. And once you rolled it up, I was thinking "pork stromboli." Beautiful crust by the way!
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Got beer???

Post Sun Nov 17, 2013 9:37 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7556
Location: Stoughton, WI
Thanks! The rust was probably the best part, at least visually. I was surprised that I got a little bit of a smoke ring, too.

Post Mon Nov 18, 2013 7:08 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5898
Location: Central Alberta, Canada
Nice job, Brad! :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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