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.
(http://i569.photobucket.com/albums/ss131/austingaydos/Stuffed%20pork%20loin/image.jpg1_zpslfbkztqo.jpg) (http://s569.photobucket.com/user/austingaydos/media/Stuffed%20pork%20loin/image.jpg1_zpslfbkztqo.jpg.html)
(http://i569.photobucket.com/albums/ss131/austingaydos/Stuffed%20pork%20loin/image.jpg2_zpsgc8lgkcm.jpg) (http://s569.photobucket.com/user/austingaydos/media/Stuffed%20pork%20loin/image.jpg2_zpsgc8lgkcm.jpg.html)
I couldn't actually get all the stuffing from the pictures to fit inside, but once rolled up and tied it looked pretty good.
(http://i569.photobucket.com/albums/ss131/austingaydos/Stuffed%20pork%20loin/image.jpg3_zpspzkdghft.jpg) (http://s569.photobucket.com/user/austingaydos/media/Stuffed%20pork%20loin/image.jpg3_zpspzkdghft.jpg.html)
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.
(http://i569.photobucket.com/albums/ss131/austingaydos/Stuffed%20pork%20loin/image.jpg4_zpsngjrwnwc.jpg) (http://s569.photobucket.com/user/austingaydos/media/Stuffed%20pork%20loin/image.jpg4_zpsngjrwnwc.jpg.html)
(http://i569.photobucket.com/albums/ss131/austingaydos/Stuffed%20pork%20loin/image.jpg5_zpstxady5ib.jpg) (http://s569.photobucket.com/user/austingaydos/media/Stuffed%20pork%20loin/image.jpg5_zpstxady5ib.jpg.html)
It was about a 3.5 pound loin and I was surprised that with sides there were no leftovers 8)
Thanks for looking.
@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!
I gotta start doing this ... Loin on its own can be rather bland. Thanks for the inspiration! :D