Need recipe for Pork Loin "Roll"

Former Member

I think I saw a cooking show one night in which someone sliced a pork loin so it could be opened like unrolling a roll of paper towels. It was then coated with some type of cream cheese mixture and then rolled back into it's log shape and tied up. It was then smoked as a normal loin would be smoked. I have searched several dot coms for this recipe but have drawn a blank. Does anyone out there have a recipe for this? I have had my smoker about three months now and have really enjoyed cooking and experimenting with it. I just smoked a turkey and it was wonderful.

11/19/039:57 PM

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tomMember

This comes from Juggy,courtesy of Ray Basso's forum.

It is not a cheese filling,but will give you the concept.

I always precook the sausage,so that I don't have to cook the loin to that high an internal.

You can also use dried fruits,vegetables,seafood,etc.

Hope this helps a little.

Juggy's Stuffed Pork Loin

quote:
Posted by JDB on September 20, 2002 at 10:05:58: Pork Loin

Luke, I think by the time that butt reaches the pulling stage, the veggies are going to be mushy. I bet they will flavor the butt though.

I have done this trick with a pork loin. I "jelly roll" the loin with a sharp knife to where the loin is about 3/8" thick. Marinade in Italian dressing for a couple of hours. Then I coat the rolled out loin with Italian sausage and add mushrooms, green/red bell peppers and onions on top of the sausage. Once this is done, roll the loin with the sausage and veggies and secure the rolled loin with either butcher's twine or netting. Because of the ground meat, you will have to cook the loin to 160F internal temperature. Good stuff!

Beers,

JDB

11/20/038:06 AM

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Former Member

We just happened to have pork loin sitting in the fridge waiting for a great idea and this was it. The family loved it, sausage, precooked, red peppers, garlic, onions, some sage and rosemary all rolled up. The wife and kids said this is the only way they want loin any more. Thanks!