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.
It will be served with mashed potatoes, and apple sauce (of course).
Sounds delicious.
Awwww man, that looks pretty danged good.
The stuffing sounds really nice.
Nice smoke!
My name is Chile and I approve the above posts.