Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: bbqchef on March 26, 2013, 11:01:13 AM
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I recently purchased a 6 3/4-pound whole pork loin that was on sale for $2.49 a pound (it’s usually $3.49 a pound) to make some Canadian-style bacon. Because the loin was bigger than I needed for the bacon, I cut a two-pound roast from the loin to prepare apple-cranberry stuffed pork. (This serves two or three depending on side dishes.)
1 (two-pound) trimmed, boneless pork loin roast
Coarse kosher salt
Freshly cracked black pepper
Pork rub
For the stuffing:
1 (six-ounce) package Stove Top Savory Herbs stuffing mix
1 tablespoon unsalted butter
1/2 cup diced apple
1/2 cup dried sweetened cranberries
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried French thyme
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
Prepare the stuffing according to the package directions. (You’ll have more stuffing than need-ed. Reserve it for future use or serve on the side.)
Heat a small sauté pan over medium heat and add the butter. When the butter stops foaming add the apples and sauté until softened, about four minutes.
Add the cranberries, pepper, thyme, garlic and onion. Cook briefly while stirring being careful not to burn the onion or garlic. Transfer to a mixing bowl and add the stuffing. Stir well to combine. Refrigerate until completely cooled.
Roll cut the pork loin and cover with plastic wrap. Using the flat side of a meat pounder, lightly pound the loin to an even thickness. Season the inside surface with salt and pepper. Add a layer of stuffing on one side of the loin and roll the loin closed by one-third. Add more stuffing and continue rolling until formed into a log. Use butcher’s twine to secure the loin. Season the loin with your favorite pork rub (if I don’t have any homemade rub available I like Savor Spices’ “Fine Swine and Bovine” rub).
Prepare your cooker for 225 degrees F. indirect cooking using apple wood or whatever fruit-wood you prefer. (I used apple wood pellets in a Yoder YS640 and cherry pellets in an A-Maze-N tube smoker for some added flavor.) Smoke/ cook the loin for about one hour per pound or to an internal temperature of 150 degrees F. Remove the loin from the cooker, tent with aluminum foil and allow the roast to rest for ten minutes before slicing.
(http://i1166.photobucket.com/albums/q616/bbqchef/sauteingapples.jpg)
Apples Sauteing
(http://i1166.photobucket.com/albums/q616/bbqchef/leftsidestuffed.jpg)
Left side stuffed
(http://i1166.photobucket.com/albums/q616/bbqchef/stuffedloin.jpg)
Right side stuffed
(http://i1166.photobucket.com/albums/q616/bbqchef/rolledcuttied.jpg)
Tied and ready for the smoker
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Looking good! I'll be following this one.
Art
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Can't wait for the $$$$$$$$ shot. Great start.
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Looking good!
Sent from my iPhone 5 using Tapatalk
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this looks good already. 8)
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What time is dinner? :)
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Looks great already.
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Off of the smoker and sliced for service...
(http://i1166.photobucket.com/albums/q616/bbqchef/slicedpork.jpg)
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I made this last night. Yours looks a lot better. Missed my pork temp.....was dry. I don't have much luck when I stuff. I used dry cherries and those were the bomb.
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(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Like_zpsaf501886.gif)
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Very nice color, on my bucket lost ;D
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Looks good, you got a nice roll on it. Great cook!!! Don