Sunday's smoke, pork loin and fattie

skybob · Posted: Jul 30 2007 Post subject: Sunday's smoke, pork loin and fattie

Had a 10# pork loin lounging in the freezer, decided that it was finally time to try it out. Thawed it for a couple days, then sliced it in half. Did my normal rub on one half, but decided to do something a little fancier on the other side.
Basically I sliced it lengthwise most of the way through, then stuffed it with EVOO/garlic slather, fresh basil, mozzerella & provolone cheese and sun dried tomatoes. Tied it back into a roll and covered the outside with my rub.
Started out the day with a JD Maple flavored fattie and an onion, put the loins on about 1 hour afterward.

The second photo is about 3 hours into the cook, 2 hours on the loins. I'd pulled the fattie and onion off about an hour ago. The fattie was already history, the onion had become Smoked Onion Sauce, a recipe found in Smoke and Spice, and slathered over the loins.

Took the loins off about 3 1/2 hours after putting them on. They hit the smoker at 40* and took them off at 160*. Foiled them and covered them in towels to rest for about 1/2 hour. Sliced them and for some reason, the juices came out like they were hot off the grill. Shocked

Ended up being a little dryer than I'd expected with the rest period.

The loins were very tasty, and if dunked in the juice, quite nice indeed.

TxLightkeeper · Posted: Jul 30 2007 Post subject:

They look mighty tasty....... what difference did you motice in taste between the two ways of doing them?

Posk loin is one thing I have not done yet. Smoking some beef ribs today.
_________________
Frank
TxLightkeeper
Sending smoke signals from my ECB SNP

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

Looks good! I have some ribs, and some fatties made with Venison Italian sausage and cheese cooking while i watch nascar and drink beer. Ain't sundays GREAT??

skybob · Posted: Jul 30 2007 Post subject:

When I put the meat plate on the table, everyone selected the stuffed loin to start with. It was a very nice changeup, the basil and sun dried tomatoes complimented the meat quite nicely.
I tried some of each and, you know, pork loin itself is very tasty. I don't know if there was enough difference to justify the added cost of ingrediants to stuff it with. Probably cost me $7 or so extra to stuff it. A nice experiment, turned out great, but the loin by itself was great.......
The two pieces were treated identically on the outside. The Smoked Onion Sauce was mighty good.
BTW, when I handed my wife her piece, she turned up her nose (again) and asked if there were any pieces that were done. The smoke ring strikes again.

synergicity · Joined: 30 May 2007 Posts: 9

Skybob,

I just did a loin like yours on my Traeger. The only difference was an overnight brine. I cooked for about the same time in a mixture of oak and mesquite pellets with my butt rub on the loin. Rested like you in a cooler. Both halves were very moist, which I attribute to the brining. If you didn't brine, give it a try next time.