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Stuffed Pork Loin

 
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Carpetride
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Joined: 24 Feb 2008
Posts: 30

PostPosted: Mon Jul 28 08 12:36 am    Post subject: Stuffed Pork Loin Reply with quote

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

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allsmokenofire
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Joined: 26 Apr 2005
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Location: Oklahoma

PostPosted: Mon Jul 28 08 12:55 am    Post subject: Reply with quote

Man...I wish I lived across the street.Crying or Very sad

Nice job!!
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Big Mark
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Joined: 06 Nov 2006
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Location: WIGAN,England

PostPosted: Thu Jul 31 08 10:48 pm    Post subject: Reply with quote

Look great mate

I did some a while ago but some more ideas here
http://www.thesmokering.com/forum/viewtopic.php?t=5843&highlight=
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fastguy71
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Joined: 05 Dec 2006
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Location: Gardner Kansas

PostPosted: Sun Sep 14 08 10:04 am    Post subject: Reply with quote

That looks great.I can smell it from here.
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Sun Sep 14 08 9:06 pm    Post subject: Reply with quote

Thats an awesome looking loin you did Carpetride.Stuffed loins are one of my favs to cook. Very Happy
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Alien BBQ
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PostPosted: Sun Sep 14 08 9:41 pm    Post subject: Reply with quote

Look great, how did your guest like it?
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Carpetride
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Joined: 24 Feb 2008
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PostPosted: Sun Sep 14 08 11:05 pm    Post subject: Reply with quote

Alien BBQ wrote:
Look great, how did your guest like it?


They all raved about it.
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Trent

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mmotown
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Joined: 24 Apr 2009
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PostPosted: Fri May 01 09 12:16 pm    Post subject: Reply with quote

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 ! Very Happy
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Bunqui
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PostPosted: Thu May 21 09 3:56 am    Post subject: Reply with quote

Guess I live on the wrong street. Drool Exclamation Exclamation
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rabbit91476
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PostPosted: Fri Jun 26 09 8:14 am    Post subject: Reply with quote

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
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Joined: 24 Feb 2008
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PostPosted: Mon Jul 13 09 6:36 am    Post subject: Reply with quote

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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Teleking
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PostPosted: Mon Jul 13 09 7:04 am    Post subject: Reply with quote

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 Wink
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Warpig



Joined: 26 Apr 2008
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PostPosted: Tue Aug 11 09 1:37 am    Post subject: Reply with quote

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 Wink


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
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Location: Amelia Island, FL

PostPosted: Thu Jul 29 10 11:21 pm    Post subject: Reply with quote

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. Laughing

I think a light jus would really complement the taste. Any suggestions?
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