Ok guys.....I've got a 5 lb. pork loin to cook and everyone I've ever tried has turned out less than what I had hoped for. I dont have a smoker so it will have to be done in the oven or the grill. Hook a brother up.......
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This is skeeters recipe but it works great with pork loin, on the grill at 325. i go without the cheese &marinate the butterflied loin in stubs pork marinade for an hour or so before stuffing.
Boudain stuffed backstrap
1/2 venison backstrap or porkloin
1 link boudain (spicy or mild, your choice)
1 pack pepperjack cheese
1 pack bacon
slice loin as shown
season meat to taste w/ garlic salt and cracked pepper
add 4 or 5 slices of pepperjack cheese
remove casing from boudain and place on cheese
fold meat over and wrap w/ bacon
cook for 4 hours on smoker (I like pecan wood) @ 240 degrees
enjoy!
Attached Images -
oops, pics didn't post. Do a search and you'll find it.Comment
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Stuffed pork loin my favorite!
I usually butterfly the loin, on a 5lb'er I'd likely cut each of the sides of the butterfly as well. Few different options for stuffing: Spaghetti sauce, mushrooms, and mozzarella. Stuffing, apples, and jalapenos.
Prepare your stuffing what ever you decide you use. Stuff it as full as you can get it and tie it all back together with string.
Italian:
Season the inside of the loin with garlic powder, salt, pepper (liberally).
Put down mozzarella, mushrooms, and then sauce.
Stuffing:
Season the loin with garlic powder, onion powder, salt and pepper.
I use boxed stuffing, melt the butter called for on the box for a cup of stuffing, mix the butter stuffing and 1/2 of the water (cold) called for on the box.
Mix jalapeño slices and peeled apple slices with stuffing, stuff and tie back up.
Prepare your stuffing what ever you decide you use. Stuff it as full as you can get it and tie it all back together with string.
Coat outside of loin liberally with melted butter or olive oil.
Roll in bread crums.
Coat bottom of pan with butter or olive oil, and put in oven.
400 for 1.5-2 hrs, until 160 degrees in center or all juices are clear.Comment
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