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spinach mushroom and blue cheese stuffed pork loin

 
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ckone
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PostPosted: Mon Nov 29 10 12:03 pm    Post subject: spinach mushroom and blue cheese stuffed pork loin Reply with quote

Ok so as I was vacume sealing the leftovers from turkey day, i was pondering what to do with the dressing and thought why not a pork loin. Was at the store today and they had whole pork loins, great. Oh wait, i froze the dressing yesterday. Since I dont want to thaw food i froze the day before I needed a new plan. For some reason spinach mushroom and blue cheese sounded good for tonight. Smoked with pecan on my mini DP clone @ 250 until 140 internal. Enjoy.

the supplies



the loin (cut into 3 pieces and froze 2 for later)



butterflied ( not my best butchering, but )



sauteed crimini mushroom and spinach



placed onto the pork with blue cheese crumbles



Rolled, tied, and dusted with Big Ron's Original



resting



sliced





plated with sweet potato hash




I will make this again cause it was darn tasty. Only thing I will do different next time is brine the pork. (did not have time today)
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BigPhil32
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PostPosted: Mon Nov 29 10 2:08 pm    Post subject: Reply with quote

That looks OUTSTANDING!!! Easy recipe for the hash I assume? Kick ass grub...I need to do a loin soon...thanks for sharing.
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Oregon smoker
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PostPosted: Mon Nov 29 10 2:56 pm    Post subject: Reply with quote

5. Looks good.
Wink
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jeepdad
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PostPosted: Mon Nov 29 10 6:38 pm    Post subject: Reply with quote

Great idea thanks for sharing! Love me some stuffed loin.

--jeepdad
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k.a.m.
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PostPosted: Mon Nov 29 10 8:22 pm    Post subject: Reply with quote

ckone, you did an awesome job on that loin it looks beautiful. Very Happy Your roll was very nice and even. Nicely done my man. Very Happy
I love the Avatar Laughing I am guessing that is gonna be there until I actually start the build? Laughing
I had a whippy come back the other night but it got dark on me and I said something to the effect forget slow and steady I need to finish these other projects that are staring at me.
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ckone
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PostPosted: Mon Nov 29 10 10:27 pm    Post subject: Reply with quote

k.a.m. wrote:
ckone, you did an awesome job on that loin it looks beautiful. Very Happy Your roll was very nice and even. Nicely done my man. Very Happy
I love the Avatar Laughing I am guessing that is gonna be there until I actually start the build? Laughing
I had a whippy come back the other night but it got dark on me and I said something to the effect forget slow and steady I need to finish these other projects that are staring at me.


I was waiting for you to say something about the avatar. It might just stay until you start. Though it was really more me proving to my self that I could do it.

BigPhil32 - the hash is real easy, grate the potato add salt and pepper and press down in a hot pan. (smaller piles work better, cast iron is the best pan to use)

Thanks jeepdad
Thanks Oregon smoker
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Toga
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PostPosted: Tue Nov 30 10 6:57 am    Post subject: Reply with quote

You did a fine job on that loin. Thanks for sharing!
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SVonhof
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PostPosted: Tue Nov 30 10 7:12 am    Post subject: Reply with quote

I like the idea of a stuffed loin. I don't know if I would use the exact ingredients, but it looks great!
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k.a.m.
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PostPosted: Tue Nov 30 10 8:50 am    Post subject: Reply with quote

ckone wrote:
I was waiting for you to say something about the avatar. It might just stay until you start. Though it was really more me proving to my self that I could do it.

Well you certainly did a fine job. Very Happy I have a problem with my words slanting down to the right. But hey I write that way with pen and pencil. Laughing
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Cranky Buzzard
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PostPosted: Tue Nov 30 10 9:17 am    Post subject: Reply with quote

ckone, that looks great!

I haven't tried my hand at rolling out a loin yet since I figure I'll end up with uncooked pulled pork! Shocked But after seeing this one I may have a go at it soon.

The bleu cheese really got me going on this one.

Charlie
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BigOrson
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PostPosted: Tue Nov 30 10 9:30 am    Post subject: Reply with quote

Looks really good. When I do one of these, I usually start with a bag of dried apples, a bag of dried cranberries, some sugar, vinegar and mustard seed simmered on the stove until the fruit is re-hydrated (I also sometimes add some cheap balsamic vinegar). Then I whirl it in the food processor and press the mixture through a thin-mesh sieve. The solids end up as the stuffing. The roll gets saletd and peppered inside and out, tied and grill-roasted and finished with the strained liquid as a glaze. It's really really good.

I got the recipe from ATK, but it's a winner every time I make it. Easy to tweak, too. I really think cranberry and pork go together well. I used to glaze pork with a sauce made from canned cranberry sauce and it was pretty good too. Mix it with a little mustard and garlic and melt it together in a saucepan for glazing.
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messerist
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PostPosted: Wed Dec 01 10 9:15 am    Post subject: Reply with quote

cklone, great looking pork! I love your taste in cheese. St. Peter's select is made right down the street. The recipe was developed my buddy's father. I could eat it everyday.
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Last edited by messerist on Wed Dec 01 10 9:18 am; edited 1 time in total
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Big Ron
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PostPosted: Wed Dec 01 10 9:18 am    Post subject: Reply with quote

looks great!! nice work for sure Smile
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killswitch505
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PostPosted: Wed Dec 01 10 9:31 am    Post subject: Reply with quote

man that stuffed loin looks great its been a while for me i need to roll one up and smoke it Very Happy
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ckone
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PostPosted: Wed Dec 01 10 12:26 pm    Post subject: Reply with quote

killswitch505 wrote:
i need to roll one up and smoke it Very Happy


Get to it man.




messerist - I stubbled across it recently and it is some tasty stuff for sure.

Cranky Buzzard - go for it, it is not that hard.

k.a.m. - That almost happened, of course the letters did get bigger as I went.

Everyone else - thanks.
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Oregon smoker
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PostPosted: Wed Dec 01 10 12:52 pm    Post subject: Reply with quote

ckone wrote:
killswitch505 wrote:
i need to roll one up and smoke it Very Happy


Get to it man.




messerist - I stubbled across it recently and it is some tasty stuff for sure.

Cranky Buzzard - go for it, it is not that hard.

k.a.m. - That almost happened, of course the letters did get bigger as I went.

Everyone else - thanks.



That Willie in his younger years? Wink
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AltoonaFlyer
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PostPosted: Thu Dec 02 10 11:47 am    Post subject: Reply with quote

Nice Looking pork ckone !

Since I made the wife happy with a couple of smoked birds for Thanksgiving, maybe I can sneak some pork back on the fire Shocked
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Smokin Pigs Ash BBQ
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PostPosted: Thu Dec 02 10 7:53 pm    Post subject: Reply with quote

Looks awsome have never tried rolling out a loin and stuffing but got me thinking
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KuppiKunta
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PostPosted: Fri Dec 03 10 2:16 am    Post subject: Reply with quote

Outstanding.....must try this!!
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ckone
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PostPosted: Fri Dec 03 10 5:16 am    Post subject: Reply with quote

AltoonaFlyer It is a lean cut Wink

BackwoodsBBQ go for it the sky is the limit for filling just like on a fatty.

KuppiKunta - thanks, they are good.
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