Rolled stuffed pork loin

[austin87]

We had some guests over who don't get to eat pork very often, so this seemed like a good thing to make. After I trimmed and opened the loin, I brined it for about 8 hours in a basic brine with salt and sugar. The stuffing was a mix of mushrooms, onion, green apple, and garlic that had gone through the food processor. I sautéed it in some lard that I rendered from the trimmings, then added breadcrumbs until it had a consistent texture. I also threw in some spinach for color.





I couldn't actually get all the stuffing from the pictures to fit inside, but once rolled up and tied it looked pretty good.



I was shooting for 350 temp but it crawled up on me. I used briquettes but have been using lump more recently and I was surprised by how much less receptive to air flow changes the briquettes were. I added some cherry and pecan for smoke. Despite my temps swinging up about 100 degrees, it turned out pretty good.





It was about a 3.5 pound loin and I was surprised that with sides there were no leftovers

Thanks for looking.

[WNC]

@austin87 I'm not surprised there were no left overs, that loin looks fantastic! Great looking stuffing and good color too, plus with the brine...oh I could eat some of that!

[MacEggs]

I gotta start doing this … Loin on its own can be rather bland.  Thanks for the inspiration!