AppleCider-brined, Apple-Stuffed, Apple-smoked Pork Loin

Started by Tightlines667, May 14, 2017, 06:09:55 AM

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Tightlines667

Chile inspired me to smoke a pork loin myself today.

Started with 2 small pork loins. 

Trimmed, and filleted loins. 

Brined them in:
-3 cups Apple Cider
-1 cup Apple Cider Vinegar
-1 cup salt
- 1 cup brown sugar
-1 1 cup Worcester sauce
-1 tablespoon minced garlic

For 4 hours.

Made stuffing...
-4 Honeycrisp Apples, cubed
-12 ozs Mozzarella, cubed
-12 oz Apple Smoked LA sausage, cubed
-Fresh Spinach

Then I rubbed both sides of the loin with olive oil, and grill mates dry pork rub.  I layed it out on Apple-smoked bacon, filled with stuffing, wrapped it and bacon up, and tied with twine.  I put another rub on the bacon, and smoked at 250 deg with Applewood. 
Hope springs eternal
for the consumate fishermen.

Tightlines667

#1
It will be served with mashed potatoes, and apple sauce (of course).
Hope springs eternal
for the consumate fishermen.

Bryan Young

:D I talk with every part I send out and each reel I repair so that they perform at the top of their game. :D

ChileRelleno

Awwww man, that looks pretty danged good.
The stuffing sounds really nice.
Nice smoke!

My name is Chile and I approve the above posts.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

Dang Tightlines, tough crowd, I thought it was a great cook.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."