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Carpetride
Newbie
Joined: 24 Feb 2008
Posts: 30
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 Posted: Mon Jul 28 08 12:36 am Post subject: Stuffed Pork Loin |
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Thought I would post these up, I did it a few weeks ago for a group of ladies.
Trimmed 5lb Pork Loin
Proscuitto added
1 lb Sweet Italian Sausage
Fresh Spinach
Kraft 5 Italian Cheese and Feta
Rolled up and tied
EVOO and a Rosemary and Garlic rub also a couple sprigs of rosemary from the garden
Pulled at 150, foiled and into the cooler for transport (across the street).
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Trent
Traeger 125---Mini stick burner |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Mon Jul 28 08 12:55 am Post subject: |
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Man...I wish I lived across the street.
Nice job!!
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Mike
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Big Mark
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Joined: 06 Nov 2006
Posts: 208
Location: WIGAN,England
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fastguy71
Newbie
Joined: 05 Dec 2006
Posts: 44
Location: Gardner Kansas
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| Posted: Sun Sep 14 08 10:04 am Post subject: |
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| That looks great.I can smell it from here. |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Sun Sep 14 08 9:06 pm Post subject: |
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Thats an awesome looking loin you did Carpetride.Stuffed loins are one of my favs to cook. 
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
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Two of the fastest Thermapens ever made ... Black& Blue
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Alien BBQ
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Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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Carpetride
Newbie
Joined: 24 Feb 2008
Posts: 30
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| Posted: Sun Sep 14 08 11:05 pm Post subject: |
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| Alien BBQ wrote: | | Look great, how did your guest like it? |
They all raved about it.
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Trent
Traeger 125---Mini stick burner |
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mmotown
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Joined: 24 Apr 2009
Posts: 33
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| Posted: Fri May 01 09 12:16 pm Post subject: |
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| Carpet ride I am going to try this recipe this weekend but I am going to add a few more things. How was the meat cut? That was an excellent piece of art you did ! |
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Bunqui
BBQ Pro
Joined: 13 Mar 2009
Posts: 770
Location: Hattiesburg, Mississippi
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| Posted: Thu May 21 09 3:56 am Post subject: |
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Guess I live on the wrong street. Drool 
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rabbit91476
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Joined: 06 Sep 2008
Posts: 65
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| Posted: Fri Jun 26 09 8:14 am Post subject: |
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| the sweet italian sausage is cooked right. and if i may ask what is in the rub i plan on doing this saturday |
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Carpetride
Newbie
Joined: 24 Feb 2008
Posts: 30
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| Posted: Mon Jul 13 09 6:36 am Post subject: |
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| rabbit91476 wrote: | | the sweet italian sausage is cooked right. and if i may ask what is in the rub i plan on doing this saturday |
Sorry, I just saw your post. The sausage is definitely cooked and the rub is Tones Garlic & Rosemary which can be found at Sam's Club.
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Trent
Traeger 125---Mini stick burner |
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Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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| Posted: Mon Jul 13 09 7:04 am Post subject: |
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Looks good but you say you trimmed it! Yet when you rolled it over it still had the silver skin on it! IMO that is equivalent to leaving the membrane on a rack of ribs.
YMMV, cheers 
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“The Bride of Franken Smoker” |
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Warpig
Joined: 26 Apr 2008
Posts: 13
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| Posted: Tue Aug 11 09 1:37 am Post subject: |
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| Teleking wrote: | Looks good but you say you trimmed it! Yet when you rolled it over it still had the silver skin on it! IMO that is equivalent to leaving the membrane on a rack of ribs.
YMMV, cheers |
That's actually worse than leaving the membrane on the ribs. You can actually chew through the mebrane and it will break down slightly. Silver skin does not break down at all. It's actually one of the toughest tissues in the body. Great job on the pork but make sure you always remove the silver skin. This is true with a beef tenderloin also.
How did all the water from the fresh spinach turn out? Did it drain out during cooking? |
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Black Horse 69-70
Joined: 05 Apr 2009
Posts: 12
Location: Amelia Island, FL
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| Posted: Thu Jul 29 10 11:21 pm Post subject: |
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Followed your recipe yesterday, but wrapped the tenderloin in bacon. Set the temp on the Traeger to 225 and pulled it off 3 hours later (internal temp was 150). Wrapped it foil and a towel and put the loin in an ice chest. Served it 3 hours later to my family. Everyone loved it! This recipe is a keeper. 
I think a light jus would really complement the taste. Any suggestions?
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Cheers!
J.R.
Traeger Lil Tex |
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