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Carpetride Newbie
Joined: 24 Feb 2008 Posts: 30
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Posted: Jul 28 2008 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).
 _________________ 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: Jul 28 2008 Post subject: |
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Man...I wish I lived across the street.
Nice job!! _________________ Mike
Team Enoserv |
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Big Mark BBQ Fan
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: Sep 14 2008 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: Sep 14 2008 Post subject: |
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Thats an awesome looking loin you did Carpetride.Stuffed loins are one of my favs to cook.  _________________ Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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Alien BBQ BBQ All Star

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: Sep 14 2008 Post subject: |
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Alien BBQ wrote: | Look great, how did your guest like it? |
They all raved about it. _________________ Trent
Traeger 125---Mini stick burner |
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mmotown Newbie
Joined: 24 Apr 2009 Posts: 33
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Posted: May 01 2009 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: May 21 2009 Post subject: |
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Guess I live on the wrong street. Drool  _________________ CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke
Weber Smokey Joe
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rabbit91476 Newbie
Joined: 06 Sep 2008 Posts: 65
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Posted: Jun 26 2009 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: Jul 13 2009 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. _________________ 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: Jul 13 2009 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  _________________ “Franken Smoker”
“The Bride of Franken Smoker” |
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Warpig
Joined: 26 Apr 2008 Posts: 13
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Posted: Aug 11 2009 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: Jul 29 2010 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? _________________ Cheers!
J.R.
Traeger Lil Tex |
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