Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Chile Pork Roll

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Chile Pork Roll

    Some of you might remember that I've been playing around with what I called Popper Stuffed Pork Loin. So far, I haven't managed to produce a version of it that I felt was totally successful. After more thought about it, I decided that having the peppers cut up might be part of the problem. Why not use peppers that are more intact and fill them with the stuffing and then roll them into the pork?

    It turns out that this is going to be the route that will work. I still have a few execution issues to work out, but today's first effort with this approach worked really well and needs only a couple of tweaks to be perfect.

    I had been wanting to call this Relleno Roulade, but my poor knife skills and the size of the stuffed peppers meant that the meat didn't roll into multiple layers. It just made one large filled roll (but worked in that configuration, remarkably) so the better description is chile pork roll.

    Chile Pork Roll

    Ingredients


    Boneless pork loin (I used a 5.4 pound portion)

    Six large green or red chile, roasted, peeled and seeded (I used Lemitar)

    Kosher salt for dry brining (1/2 tsp per pound of meat)

    Pork rub (I used Hanks KC Royale)

    Stuffing:

    2 cups shredded Mexican cheese blend
    4 ounces cream cheese, softened
    1/2 pound bacon fried and diced into very small bits
    3 green onions, chopped (tops only)

    Also needed: butcher's twine

    Method

    I opened the meat up as well as I could but hindsight tells me I still went too thick with it even though I also put it between a couple of layers of parchment paper and tried to flatten it further with a rolling pin.

    Before cutting, you can see it was pretty rough on the outside (purchased at Sams):

    Click image for larger version

Name:	2021-10-21 11.31.56.jpg
Views:	202
Size:	152.1 KB
ID:	1113529

    Outside after opening:

    Click image for larger version

Name:	2021-10-21 11.31.06.jpg
Views:	135
Size:	231.2 KB
ID:	1113530

    But the inside looked nicer, so I decided that I would roll it inside out for cooking:

    Click image for larger version

Name:	2021-10-21 11.30.47.jpg
Views:	136
Size:	253.2 KB
ID:	1113531

    I dry brined it about two and a half hours before stuffing and rolling it.

    Near the end of the dry brining time, I mixed the stuffing in a medium bowl. I also removed the seeds from the chile after splitting them down one side. Here is the stuffing mixture and chile ready to stuff:

    Click image for larger version

Name:	2021-10-21 13.52.40.jpg
Views:	134
Size:	258.4 KB
ID:	1113532

    And the stuffed chile, rolled up:

    Click image for larger version

Name:	2021-10-21 20.15.25.jpg
Views:	135
Size:	185.5 KB
ID:	1113533

    In retrospect, this probably would work better with only half the amount of stuffing.

    I dusted the pork with Hank's KC Royale on both sides and rolled the chile and small amount of leftover stuffing (distributed in small bits between chile) and then attempted to roll it up. The stuffed chile were probably too fat and the pork loin probably wasn't cut thin enough, so a normal "roulade" sort of roll wasn't possible. I tied it up anyway and forged ahead.

    Click image for larger version

Name:	2021-10-21 14.50.44.jpg
Views:	138
Size:	189.6 KB
ID:	1113534

    I put it back into the refrigerator for another couple of hours for the cream cheese to harden some.

    I grilled the stuffed loin on my Kamado with direct heat over natural lump charcoal and a couple of chunks of cherry wood. The cook was at 350 to an internal temperature of 140.

    Click image for larger version

Name:	2021-10-21 18.23.54.jpg
Views:	136
Size:	120.6 KB
ID:	1113535

    I let it rest about ten minutes before slicing to let the cheese cool down a bit.

    Click image for larger version

Name:	2021-10-21 20.14.34.jpg
Views:	137
Size:	122.3 KB
ID:	1113536

    Much to my surprise, much of the stuffing stayed put when the loin was sliced open:

    Click image for larger version

Name:	2021-10-21 20.13.30.jpg
Views:	136
Size:	164.6 KB
ID:	1113537

    The pork came out incredibly moist with a great crusty bark. The chile flavor was out of this world with the stuffing. I would class this particular batch of chile as medium. Just the right level of heat.

    We ate well tonight.

    Click image for larger version

Name:	2021-10-21 20.11.53.jpg
Views:	136
Size:	210.5 KB
ID:	1113538

    Click image for larger version

Name:	2021-10-21 20.12.52.jpg
Views:	138
Size:	138.6 KB
ID:	1113539



    #2
    The Only Thing missing is me. I will bring the PBR.

    Comment


      #3
      That looks amazing! Nice job brother

      Comment


        #4
        Very well done.

        Comment


          #5
          Looks like a mighty tasty meal, Jim!!!

          Enjoyin yer experiments, an learnin along, Brother!

          Thanks!

          Comment


            #6
            That loin looks to be cooked perfectly. I never mess up a tenderloin but if anyone can dry out a loin, I can. I am envious.

            Comment


            • Jim White
              Jim White commented
              Editing a comment
              Thanks. But I credit my trusty Kamado and controller, along with the knowledge from here. Seems like cheating with the dry brining, Kamado and controller. Cooking direct at 350 gives the good bark and stopping at 140 internal keeps it moist.

            #7
            That sure is nice looking. Thank you for the recipe. I've got bags of frozen Hatch's and am always looking for a way to use them.

            Comment


            • Jim White
              Jim White commented
              Editing a comment
              I'd love to see how this works for folks who can execute the opening up of the loin better than I do. With that and less filling, somebody will achieve a roll with multiple meat layers.

            • Bkhuna
              Bkhuna commented
              Editing a comment
              Jim White Here's a nice video about the knife work involved. I think you could even pound out the butterflied loin for even more surface are and just layer the chiie's and other ingredients.

              https://youtu.be/EFqPPoUraVI


              I'm going to buy a pork loin today and give this a whirl.
              Last edited by Bkhuna; October 22, 2021, 06:40 AM.

            • TripleB
              TripleB commented
              Editing a comment
              In the last year, I have heard and read a lot on Hatch Chilies, especially here on AmazingRibs. I will have to give these chilies better attention next year.

            #8
            I like that, flavor should be wonderful. Haven't seen your previous efforts so maybe you've tried the way I'd suggest. Once you've got it opened up, put down a layer of the opened chiles you show when seeding and deveining then top with a fairly even schmear of the filling mixture (say 1/4 inch), then roll it for the layered look. Just a thought............

            Comment


            • Jim White
              Jim White commented
              Editing a comment
              That's definitely worth a try. Thanks.

            • fzxdoc
              fzxdoc commented
              Editing a comment
              Good thought, Uncle Bob.
              Going in that same direction, Jim White , maybe schmear cheese both under and over the chiles for more cheesy-ness?

              K.

            #9
            You're getting closer, Jim White . In fact, you may be there, once you are happy with the butterflying method. Let us know if there are any iterations the next time you try this recipe. While waiting, I may give it a go. Thanks for the inspiration and the recipe.

            Kathryn

            Comment


              #10
              I do that quite often. Sharp cheddar, cream cheese, diced jalapenos. I put the bacon on the outside of the loin, and sear it on the grill at the end, or dunk it in the deep fryer to crisp it up. Works with chicken too, BTW.

              Comment


                #11
                Thank you for the recipe and presentation. Looks delicious and I will have to give this a try soon. I see what you mean by the knife skills. You'd want that roll thinner, but very difficult to maneuver. You did an excellent job. I wonder if using an electrical slicer (rotate slightly frozen loin) to put in guiding cuts to finish the cut.

                I'm definitely going to grill up this recipe.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                Finally, A Great Portable Pellet Smoker


                Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                Click here to read our detailed review and to order


                The Pit Barrel Cooker May Be Too Easy


                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them



                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts

                 

                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.


                Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order


                GrillGrates Take Gas Grills To The InfraredZone


                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review