SMOKED STUFFED PORK LOIN
Not only does this smoked pork loin taste great, it is aesthetically pleasing as well, due to the cool spiral look it has once sliced into.
Provided by Kevin...lost
Categories Meat and Poultry Recipes Pork Sausage
Time 2h40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
- Remove silver skin and fat from pork loin, then slice into the center and "unroll" it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top. Carefully roll loin up into a fairly tight log and secure with cooking twine.
- Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 2.6 g, Cholesterol 135.3 mg, Fat 29.9 g, Fiber 0.2 g, Protein 33.8 g, SaturatedFat 14.2 g, Sodium 1416.6 mg, Sugar 0.2 g
TRAEGER SMOKED STUFFED PORK TENDERLOIN
A pork tenderloin that is packed full of cheese, bacon, and spinach! As soon as you slice into this tenderloin, the creamy cheese mixture will spill out. It is coated in a cajun spice rub and cooked on the smoker for a delicious flavor. It doesn't get any better than this!
Provided by Joshua Boquist
Categories Traeger
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat the Traeger or other smoker to 250°F.
- Butterfly the tenderloin by slicing it in half, lengthwise. Do not cut all the way through. Open it like a book and use a meat tenderizer/mallet to pound it flat to 1/4 inch thick.
- Mix the cream cheese, bacon, cheddar, mozzarella, and spinach in a bowl.
- Spread the cheese mixture on the tenderloin and roll it up jelly-roll fashion. Secure it with cooking twine. Cover the tenderloin with the cajun seasoning rub.
- Place the tenderloin on a baking pan or grill pan and put it in the pre-heated Traeger.
- Cook for approximately 45 minutes to 1 hour or until the internal temperature reaches 140°F - 143°F.
- Remove the tenderloin and cover it with a sheet of foil for 10 minutes to rest before you slice it.
Nutrition Facts : Calories 410 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1578 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SMOKED PORK LOIN WITH APPLE CHUTNEY
Provided by Food Network
Categories main-dish
Time P1DT13h20m
Yield 20 servings
Number Of Ingredients 22
Steps:
- Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
- Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
- Preheat a smoker for smoking at 225 degrees F.
- Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
- Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.
APPLE SMOKED PORK LOIN
In less than three hours time a luscious smoked pork loin can be prepared and served to your hungry guests. Instead of smoking for hours and hours until the pork is falling apart tender, the pork loin is smoked until it just reaches the stage of medium done...about 155 degrees Fahrenheit. A whole pork loin is one of two strips of meat that lie on each side of the porker's backbone. Many folks confuse the loin with the tenderloin. The difference is that the loin is on the outer side of the body cavity...the tenderloin is on the inside. The tenderloin is smaller and more tender than the loin. However, the loin is still pretty darned tender. And less expensive, too.
Provided by Timothy H.
Categories Pork
Time 2h20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce.
- Begin by removing all of the membrane (silver skin) and excess fat from the outside of the pork loin. Rub the loin with olive oil, then lightly season it with a bit of this dry rub mixture.
- Smoke the loin (using apple wood) at 225 degrees Fahrenheit for two to three hours, or until the internal temperature reaches 155 degrees. Remove the smoked pork loin to a platter, covering lightly with foil and a kitchen towel. Let it rest for fifteen minutes before serving with the apple cinnamon sauce.
- Apple Cinnamon Sauce.
- Finely chop two large or three medium sweet apples (Fuji or Gala are great varieties for this) and place in a saucepan. Add one tablespoon sugar, one-half teaspoon each of cinnamon, paprika, salt and white pepper, and two tablespoons rice wine vinegar. Cover and bring to a boil over medium heat, then lower to a simmer. Cook gently until the apples are tender.
- Slice the smoked pork loin and top with a spoonful of the sauce.
Nutrition Facts : Calories 962.8, Fat 63.7, SaturatedFat 22.1, Cholesterol 272.2, Sodium 772.8, Carbohydrate 1.2, Fiber 0.5, Sugar 0.1, Protein 90.5
GRILLED STUFFED PORK LOIN
While this would work fine in an oven, I prefer grilled or smoked pork loin. It's a relatively fast cook and flavorful meal especially stuffed with Swiss cheese and fresh spinach.
Provided by Red_Apple_Guy
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- make the rub by roasting the corriander in a hot skillet for about 3 minutes or until you can smell the corriander. Grind this and the oregano with a mortar and pestle or spice grinder. Add all other rub ingredients and mix well.
- Rinse and dry the pork loin.
- Using a sharp, long knife cut 1/2 inch above the cutting surface as you roll the loin out. You should have a continuous slab of meat once complete.
- Apply a little rub to the surface.
- layer the spinach over the surface.
- add the cheese.
- roll the pork loin and tie with butcher twine.
- Sprinkle the rub over the outside surface and rub it inches.
- Place it on a grill so that it cooks indirectly and is not directly over the coals. If using propane, cook over the burners not lighted.
- If desired, add smoke wood, chips or a foil packet with wood chips.
- Cook until internal temperature of the meat is 160°F.
- Let the roast rest 15 minutes or so before slicing.
Nutrition Facts : Calories 406.8, Fat 26.7, SaturatedFat 10.8, Cholesterol 108.1, Sodium 884.4, Carbohydrate 4.5, Fiber 0.6, Sugar 2.6, Protein 35.7
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4.2/5 (51)Category Dinner, Lunch, Main CourseCuisine AmericanCalories 245 per serving
- Dry brine the meat. Sprinkle the salt all over the meat and rub it in. Let it sit in the fridge for 2 to 4 hours.
- Bread stuffing. Make about 1 pound of your favorite bread stuffing. I use my Bread & Butter Stuffing with Cranberries. It's moist, fruity, slightly sweet, slightly tart, and really complements the pork. Make it extra moist, don't cook it before you stuff the pork, and make extra, so you can cook and serve some on the side.
- Prep the meat. Slice open the meat. You can simply take the tube and slice it across the middle like a hot dog bun, stopping about 1/2" from cutting all the way through, leaving a hinge as shown below (that's a bread stuffing).
- A more elegant method, that also gives you more stuffing and moisture, is to insert a long, sharp knife about 3/4" above the cutting board work the knife along at the same height sort of unrolling the meat, as shown below.
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4/5 (2)Category Dinner, Main CourseCuisine American, BBQTotal Time 5 hrs 30 mins
- Dry brine the loin by applying kosher salt all over and rub it in. Place loin in the refrigerator and leave for 2-3 hours.
- Prepare stuffing by heating olive oil in a skillet over medium heat. Add chopped onion and saute. Add chopped mushrooms and cook for another 3-5 minutes. Remove from heat and mix in rosemary and oregano. Put to one side to cool.
- Butterfly the pork loin by cutting it lengthwise along its side. Cut to within 1/2 inch to its other side to keep the loin intact. Open the loin in a book-like fashion.
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