Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: RickB on December 31, 2012, 07:15:37 PM

Title: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: RickB on December 31, 2012, 07:15:37 PM

First off let me say Happy New Year and I am sorry for not posting since I was asked to join a couple of weeks ago. The holidays are such a hectic time. I promise to do better in 2013! I hope my first post is worthy!

Ok let’s break down a whole pork loin. Got a 8lb need about 3.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1492-1_zps5b25d1ec.jpg)

This looks good.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1493-1_zpsc467a93d.jpg)

Let’s roll cut it.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1494-1_zps5da0b7ca.jpg)

Gotta make the stuffing. A little onion, celery, apple and spices and walnuts.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1495-1_zpsbeb993b7.jpg)

Cook down.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1496-1_zps34fa0b00.jpg)

Add some bread crumbs and chicken stock. Let cool and spread on the loin. This is a sweet stuffing so I added some goat cheese for a little tang.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1497-1_zps597b1cb9.jpg)

Tie , wrap and into the fridge to firm up.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1499-1_zps5d9a1510.jpg)

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1500-1_zpseb629f37.jpg)

Let’s make a Potato Gratin

A little heavy cream, some whole garlic cloves, fresh thyme and some nutmeg to steep. Then mandolin some russet potato’s

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1501-1_zps82fe3b2b.jpg)

Layer the spuds then cream then fresh parmesan cheese. Repeat till full .

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1503-1_zps4faeb7f5.jpg)
 
All done

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1509_zps78158a8a.jpg)

Blanche off some asparagus.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1504-1_zpsd4905799.jpg)

Now onto the sauce.

The players

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1507_zps0f29d0d0.jpg)

Place the port, pear infused balsamic and the shallots into the pan to reduce.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1510_zps8ff8792d.jpg)

When thick add the cream and butter. Strain and keep warm

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1515_zpsc6f2d89c.jpg)

Ok we’re ready to cook

Sprinkle a little Happy Endings on the roast and then into the Mak

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1505_zps37e51d23.jpg)

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1506_zpsabc093f3.jpg)

30 minutes on smoke then 275 till a IT of 140.

Potato’s  in at 375 for 45 min to an hour.

Sauté the asparagus in some evoo with a little s&p.

Let’s plate this puppy up.

Roast looks good. Rest for 20 minutes

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1514-1_zps80544a3a.jpg)

Time to eat!

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1518-1_zpsa411e91a.jpg)

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1519-1_zpscb004b93.jpg)

Enjoy!

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: squirtthecat on December 31, 2012, 07:45:18 PM

WINNER!

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: fishingbouchman on December 31, 2012, 08:17:13 PM

that looks like a keeper.  Beautiful

Title: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: Pappymn on December 31, 2012, 08:19:16 PM

You are officially forgiven for slacking. Your posts are always worth the wait, and this one is no different. Well done sir!

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: Scallywag on December 31, 2012, 09:05:47 PM

Rick.. that is one of the best cooks I have ever seen!!!!

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: Ka Honu on December 31, 2012, 09:15:55 PM

When did you become Jacques Freakin' Pepin?  Did you put muebe on notice?

Great job!

Title: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: Pappymn on December 31, 2012, 11:04:19 PM

Muebe is soooooo 2012 ;)

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: Keymaster on December 31, 2012, 11:26:19 PM

Thats one awesome dinner!

Title: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: Sam3 on December 31, 2012, 11:28:55 PM

Wow! Great job.

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: Savannahsmoker on December 31, 2012, 11:44:42 PM

As Guy would say "winner winner pork dinner.

I sure do like the Port Wine Balsamic Sauce reduction and thanks for positing all of this.

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: muebe on December 31, 2012, 11:50:39 PM

Fantastic cook Rick!

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: Wing Commander on January 01, 2013, 06:18:05 AM

Quote from: muebe on December 31, 2012, 11:50:39 PM

Fantastic cook Rick!

x2

Thanks for sharing.

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: bbqchef on January 01, 2013, 07:05:40 AM

Excellent meal! Thanks for posting.

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: deb415611 on January 01, 2013, 07:22:49 AM

looks great Rick!

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: smokeasaurus on January 01, 2013, 11:24:42 AM

Well worth the wait!!

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: ACW3 on January 01, 2013, 05:03:22 PM

Rick,
You did it again!!  Another fantastic cook!!  Where do you get all your cooking ideas?  Inquiring minds want to know!!

Art

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: RickB on January 01, 2013, 05:43:43 PM

Quote from: ACW3 on January 01, 2013, 05:03:22 PM

Rick,
You did it again!!  Another fantastic cook!!  Where do you get all your cooking ideas?  Inquiring minds want to know!!

Art

Like all of us Art....On a wing and a prayer! I have probably thrown away as much as I have eaten.

Title: Re: Stuffed Pork Loin with a Port Wine Balsamic Sauce
Post by: TentHunteR on January 01, 2013, 06:03:47 PM

WOW!!!

I had to pick my jaw up off the floor before I could type this!