Took a 4 lb Pork Loin and stuffed it with homemade breakfast sausage, mushrooms, celery, Mexican blend shredded cheese, and cabbage. I’m a big fan of cabbage and wanted to see what it would look and taste like.
Cooked the ingredients, mixed in some cheese and stuffed the Pork Loin in a pocket that my Butcher prepared for me. That baby is stuffed to the gills Rubbed the Loin with Roasted Garlic EVOO and Fagundes Seasoning.
PID set to 225ºF. Applied 3 hours of Hickory smoke and pulled it at an IT of 167ºF. I realize that’s a bit high for some but SWMBO insists that there shall be NO pink when it comes to Pork Here’s a shot before I pulled the Stuffed Pork Loin from the OBS. Took me 4 hours and 45 minutes.
Made some Dungeness Crab and Shrimp Stuffed Mushrooms for a side dish … after all, they’ll be sitting on the side of my dish
You can see how the pocket provides an ample space for stuffing. Unfortunately, all the cheese oozed out during the smoke. Not before it infused a cheesy flavor to the stuffing … but made a mess inside the OBS. Sausage and cabbage are a good combination together. Will have to post my “Bubble and Squeak” recipe with is mostly comprised of sausage and cabbage … Good stuff Homey …
The money $$hot … A couple of slices of sausage stuffed pork loin along with a scoop of Cole Slaw and a side dish of stuffed mushrooms