Stuffed and Smoked Bacon-wrapped Pork Loin on a Sunday afternoon.

[crowderjd]

I got my performer gas tank filled with the help of some WKC members today, and I decided to have one last good meal before the next two weeks get crazy busy with little time to grill in the evenings.  So I got a pork loin this morning, stuffed it with sliced apples, gouda cheese, and Boars Head black forest ham.  Then I seasoned it with a kosher salt, garlic powder, and pepper mix; wrapped it in bacon and tied it up.  Seared it a bit on all sides then left it to cook on indirect heat for a few hours.  I put in a couple of applewood chunks in as well for good measure.  The one problem I've found the couple times I've done this is that the cheese cooks out of the loin.  Any tips on keeping it in?  Anyway, cooked it to 155 degrees, let it rest and sliced it up.  You can see the pics below.  A big thanks to my lovely wife who took the plated pics.  Have a great week everyone! 

[MrHoss]

Damn that looks good. That 5th to last one is the winner.

[1911Ron]

First off it looks good!  Have you tried to roll it up like a jelly roll and put the seam up? Maybe cook a little hotter so it cooks faster and before the cheese melts?

[chuck s]

looks awesome..... nice plate pics

the cheese cooks out of the loin.  Any tips on keeping it in?

I'll leave that to the experts - but split side up makes sense... also maybe stuff with cheese first??  just guess here....

[mike.stavlund]

Nice work!

[Shoestringshop]

Wow! I now know what I will be having for dinner . Thanks @crowderjd

[1buckie]

That looks great !!!


Couple things you can try with the cheese......which is sometimes a problem....



See at the end how it's pretty much a "V" shape?   try out cutting in a roll fashion, so it lays out in a big, flat area....sprinkle with your seasonings & start rolling up, adding in the ingredients as you roll back up.....
this will produce a slightly tighter packing of the innards & even with melting, will contain it some.....
Takes some practice, everybody goofs these up at some point....



(this was w/ cranberry stuffing @ Thanksgiving)





Thinner bacon may help some, as you can then wrap all the nooks & crannies that might normally leak....

Adding a little bit of Panko crumbs into the filling will help stabilize any more liquid elements also......

Or, just give up & get some hi-temp cheese.....

http://www.butcher-packer.com/index.php?main_page=index&cPath=204


.

[chuck s]

hi-temp cheese .... who knew??  What a country!!

[Troy]

for the cheese, use string cheese
it still melts all over the place, but tends to be more cohesive, which keeps more of it in.

[crowderjd]

Thanks guys!  I even have string cheese in the fridge...I'll give that a shot next time. 

[WNC]

Great looking lovely loin!

[jd]

that really looks tastey

[MINIgrillin]

Someone show that kid how to do a bacon weave! Stat!

[chuck s]

here's a couple of vids to give you the idea
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=6&cad=rja&uact=8&ved=0CDsQFjAF&url=https%3A%2F%2Fwww.facebook.com%2FMyFridgeFood%2Fvideos%2F10153216702314769%2F&ei=BZFtVbSOIYaSyQSolIGwCA&usg=AFQjCNE8pSCsfkyiGiw9gvSO530EH1PoTw&sig2=oZalEpA9Pv_44VlMhvWB3A
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&uact=8&ved=0CCcQtwIwAg&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DA5k1EPMNLf0&ei=BZFtVbSOIYaSyQSolIGwCA&usg=AFQjCNGVMpoL1RL_RBZxyQRgna8x1MVm1g&sig2=kerGElvlT4bxWugsfxLTdg
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0CCEQtwIwAQ&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D5PNOmbSgXl4&ei=BZFtVbSOIYaSyQSolIGwCA&usg=AFQjCNGyRT9T6AWW7Yf6yM850BYnaaWDnw&sig2=eMe8ejt5Fvj4OeXzn9ALqg

[SixZeroFour]

Looking great!

Here's another offering

http://weberkettleclub.com/blog/2014/10/27/how-to-make-a-bacon-weave/