Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on August 19, 2012, 03:55:37 PM
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Store had some nice looking center cut pork loins on sale for $2.99 a lb. They are perfect for cutting into thick boneless pork chops and for stuffing ;)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2323.jpg)
First I divided two of the loins into chops, seasoned, and then vac sealed for another day...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2326.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2327.jpg)
Then I butterflied the other two and applied some Penzy's Apple Pie Seasoning on the interior...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2324.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2325.jpg)
Here is a shot of some of the players...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2328.jpg)
First I cut up the Apples and crushed the Walnuts. Then I sautee'd them in a pan for a few minutes with butter and hickory smoked sugar to get some color and soften a bit...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2329.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2330.jpg)
Then mix in one raw egg(whipped) and 3 slices of bread sectioned into squares...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2332.jpg)
After that I made a small amount Pomegranite/Blueberry sauce using hickory smoked sugar, POM drink, and butter...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2331.jpg)
Then I poured that into the stuffing and mixed it...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2333.jpg)
Time to add the stuffing mix and crumbled blue cheese...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2337.jpg)
Rolled them up and secured with silicone baking bands. The outside of the loins were coated with Penzy's Rocky Mountain Seasoning...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2338.jpg)
I pre-heated the Memphis to 450F with a mix of Pecan and Apple wood pellets. Then I put them on the top rack with frog mats in place...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2341.jpg)
I let them ride at 450F for 10 minutes then I dropped the temp down to 350F. I took them both to a IT of 150F. The smaller one finished first at 1 hour and 20 minutes of cook time. The second one at 1 hour 40 minutes...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2342.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2345.jpg)
Then I pulled and gave them a 20 minute rest...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2346.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2347.jpg)
Made some more sauce but more thickened like a glaze...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2339.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2340.jpg)
Time to carve...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2348.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2350.jpg)
Plated with Santa Fe salad and scallop potatoes with bacon bits. The cut loins were topped with more pomegranite/blueberry sauce...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2351.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2352.jpg)
Was fantastic! Great combo of flavors!
Thanks for looking ;)
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(http://i1213.photobucket.com/albums/cc469/s1cott11/argie.gif)
(http://i1213.photobucket.com/albums/cc469/s1cott11/argie.gif)
(http://i1213.photobucket.com/albums/cc469/s1cott11/argie.gif)
(http://i1213.photobucket.com/albums/cc469/s1cott11/argie.gif)
I have Apple/Walnut Stuffed Center Cut Pork Loin with Pomegranite/Blueberry Sauce envy!!!!!Apple/Walnut Stuffed Center Cut Pork Loin with Pomegranite/Blueberry Sauce envy (http://i1213.photobucket.com/albums/cc469/s1cott11/argie.gif)
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My oh my!
What a great presentation. I bet they tasted wonderful.
Thanks for all your work.
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I think THAT is my favorite of ALL your cooks muebe!!!! Great prep. I know it took some time - but I am betting the results were worth it.
Compliments to the Chef!
T