Picked up a 4 lb Pork Loin the other day from my local butcher, Fagundes Meats in Manteca, CA and while buying it I asked him if he would butterfly it for me so that I could stuff the Loin before smoking it. Figured ‘Why not …’ I’m paying good money for it. So he proceeds to show me what they do for all their stuffed meats rather than the old butterfly routine. Having a senior moment and can’t recall what he called it but basically he cuts a slit in the Loin and creates a pocket down the inside length of the Loin and that’s where you inject the stuffing. Frank the butcher tells me that I’ll like this method better. What have I got to lose right !
Chose to sauté mushrooms, celery, and onions with a bit of minced garlic. When cooled I mixed it up with 6 oz of fresh spinach and diced smoked Swiss cheese for the stuffing. Give it that Florentine touch. The Swiss cheese was Cold Smoked in the OBS a few months ago.
You can see the slit that was cut for the creation of the pocket and the mixed stuffing.
All stuffed and ready for the Bradley Smoker. Smoker preheated using the PID to 225ºF. Note that all I had to do was use a few toothpicks to close the opening rather than butcher twine to tie up the whole Loin.
Here is the smoked stuffed loin after 3 hours of hickory. Pulled it when the IT hit 155ºF. I know this is high by many standards but I have a squeamish better half that is set in her ways when it comes to pork You can see just a tad of Swiss cheese oozing out.
Here is what it looked like after a 45 minute FTC
The $$hot … Little baked tater and some corn