Pepper Jack Green Chile Stuffed Pork Loin (pics)

[Smoke Daddy]

I cut the loin in a spiral pattern until it opens up to a flat. I covered that with a light layer of homemade pork rub then pepper jack cheese, green chiles (canned) and dusted the top of that with fresh cracked pepper and garlic powder.
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I rolled it up and tied with string and coated the outside with rub. The way I built my smoker I can grill/smoke in the main box with my fire about 11 inches below the grill and indirect. I did this after work one night so for the sake of time I used this method at about 275 with some almond.
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This is what it looked like 2 and a 1/4 hours later.
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I was even able to get a faint smoke ring. This was an instant favorite in my house I suggest you all try it BTW That is the same cutting board and I did wash it after the raw pork was on it
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_________________
Low and slow that is the tempo!

Homemade horizontal offset
Kingsford kettle
professional warming oven converted to bradley biscuit burner (current project)

[ButtWarmersBBQ]

..

[samson]

Man that looks good!

[mutha chicken bbq]

Indeed! Nice job!

[Mike Lawry]

Thats gonna be my next Pork loin recipe I try.

( I may even kik it up a notch with a little hot sauce)



Mike Lawry

[ClayBBQ]

Please draw,tell,show, explain how you cut it in a spiral. I really want to be able to do this. Thanks so much.

[Smoke Daddy]

Try this Clay. I found these two descriptions on line but did not find a picture. I hope they help. Just make sure you use a sharp knife. It's not as hard as it sounds
1.
Roll Cut: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. This is kind of like unrolling a roll of paper towels. The great advantage to this technique is that once you really master it you can cut a roast to 1/2 inch thickness or less.
2.
Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible.
If desired, use a meat pounder to make the resulting pork roll into a thinner slab.

When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style.
_________________
Low and slow that is the tempo!

Homemade horizontal offset
Kingsford kettle
professional warming oven converted to bradley biscuit burner (current project)

[Smoke Daddy]

Try this Clay. I found these two descriptions on line but did not find a picture. I hope they help. Just make sure you use a sharp knife. It's not as hard as it sounds
1.
Roll Cut: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. This is kind of like unrolling a roll of paper towels. The great advantage to this technique is that once you really master it you can cut a roast to 1/2 inch thickness or less.
2.
Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible.
If desired, use a meat pounder to make the resulting pork roll into a thinner slab.

When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style.
_________________
Low and slow that is the tempo!

Homemade horizontal offset
Kingsford kettle
professional warming oven converted to bradley biscuit burner (current project)

[ClayBBQ]

I have tried number 2 method and I was not very good at it. I think I wasn't slicing the way you said. I will definitely try method number 1. Thanks again!

[Canadian Bacon]

Looks awesome,this is one of my favorite foods,I buy loins and roll them out quite often,heres one i just did with Italian sausage and Panchetta bacon.

[bbqstudent]

Thanks for the recipe. Did this yesterday with a couple pork tenderloins wrapped in bacon. Good eats. I think a little hot sauce or maybe some jalapenos would really put it over the top.


_________________
GF223
UDS
2 Weber 22.5" Kettles
8 burner gasser

[bamther]

Ive got one of these in the smoker right now. I cant wait to try it tonight! I'll keep you posted.

[bamther]

Came out great!!! Cant wait to try some other variations as well!!!