Sausage Stuffed Pork Loin on the Rotisserie

[jcnaz]

This morning I found a 1/2 loin and some Jimmy  Dean in my freezer. I decided to make a stuffed pork loin.

Filleted the pork, spread the sage sausage over it and covered with spinach and mozzarella:



The set up:



Trussed up and lightly seasoned, cooking over RO lump:



About an hour in, turning over drip beans:



Ready to come off:



Zucchini, Carrots and onions on some HOT cast iron :


Let's Eat!





This was very flavorful with a nice crust. Because of the sausage I cooked it to 160° internal. It was still pretty tender though.

[addicted-to-smoke]

Nice setup.

"Because of the sausage I cooked it to 160° internal."

Does that mean if you were doing the tenderloin alone you would have gone higher or lower?

Only time I did a stuffed pork tenderloin, I started late and the sausage was still frozen. I thawed it in the microwave, removed the casing and then cooked it some more in the microwave to ensure I wasn't undercooking it on the grill or over cooking the tenderloin it was in. Seemed to work OK.

And I like the "fillet" method you show there. I was taught to "drill a hole" (cut a hole with a long, skinny knife) and shove the sausage into it. But again, that seems to dictate sausage with a thin casing and I'd rather not have the casing at all with a tenderloin. The advantage is that you don't need to tie it up, but still ...

[5280Jeff]

Great looking cook! How long was the total cooking time?

[MrHoss]

Looks mighty tasty from here.

[Bob BQ]

Looks great! I've got a nice big pork loin in the freezer... Thanks for the inspiration...

[jcnaz]

Nice setup.

"Because of the sausage I cooked it to 160° internal."

Does that mean if you were doing the tenderloin alone you would have gone higher or lower?...

This was not a tenderloin, but a big 5 lb. loin roast. Without the sausage I would have pulled it off of the fire at 140°

I usually follow Meathead's chart:

[jcnaz]

Great looking cook! How long was the total cooking time?

I cooked it for an hour and 45 minutes.
This was my first attempt at drip beans, and they take up some heat. My lid temp. Started out at 400° but was down around 300° at the end.

[austin87]

And I like the "fillet" method you show there. I was taught to "drill a hole" (cut a hole with a long, skinny knife) and shove the sausage into it. But again, that seems to dictate sausage with a thin casing and I'd rather not have the casing at all with a tenderloin. The advantage is that you don't need to tie it up, but still ...

Hold your knife parallel to the cutting board about and inch off the board and start cutting into the roast. As you cut into it you basically unroll it like a big roll of papertowels. Here's a good video on how to do it by Pitmaster X - http://www.youtube.com/watch?v=bdgbUGhd9Nw

You can get way more stuff in there that way vs the drill a hole method.

[BBcue-Z]

Looks great jcnaz!!
I did a sausage stuffed loin a while back and it was delicious!!

[jcnaz]

Looks great jcnaz!!
I did a sausage stuffed loin a while back and it was delicious!!

Thanks @BBcue-Z !

[SixZeroFour]

That looks spectacular JC! ... in fact can I slap it up on the homepage as a featured cook blog post?

Also, I've heard many good things about the Jimmy Dean Sage - are you a fan?

[austin87]

This guy is a big fan of Jimmy Dean - https://www.youtube.com/watch?v=f4RNb3tt0LM

There is some mild inappropriate language FYI

[bbquy]

That looks delicious!!

[jcnaz]

That looks spectacular JC! ... in fact can I slap it up on the homepage as a featured cook blog post?

Also, I've heard many good things about the Jimmy Dean Sage - are you a fan?

Matt you certainly may. I am wondering, what the concensus here is on internal temperature for one of these? The pork would be more tender at 140°, but I don't trust packaged ground meat.
As far as Jimmy Dean Sausage goes, my favorite is the Hot, then Sage followed by Regular. My wife won't eat the Hot though.

[5280Jeff]

I am wondering, what the concensus here is on internal temperature for one of these? The pork would be more tender at 140°, but I don't trust packaged ground meat.

I'm in the 160 club also. I've seen enough ground beef recalled that I wouldn't risk anything under 160.