I'm cooking ½ a stuffed pork loin this Friday. I'm using a recipe I got from Chef JJ but he didn't include the time nor the temp. I'm wondering how long and at what temp do you guys cook a stuffed loin - and what IT you pull it at.
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Amazing Ribs Brazilian Steak knife set
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Loins can get dry fast if you overshoot, so I would plan to pull at about 138F/59C so that the carryover gets you to 145ishF/low 60sC. Should be no problem having a leave-in probe in there so that you can keep track. Good luck!
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Here is a cook I did with a pork loin cut into two pieces, each stuffed with a green chile cheese mixture. I like to cook them at 350 to get a good bark on the outside, turning them over halfway through cooking.
Developing this recipe has been a great adventure in which I also have learned a tremendous amount. My first attempt was just a bit over two years ago, in a post called First Try At Popper Stuffed Pork Loin (https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/814713-first-try-at
Thanks Jim! I just downloaded that recipe into Paprika and look forward to using some of the hatch chilis in the freezer for this.
I was wondering if it would work well to dice up the hatch chilis and mix into the cheese mixture, or if keeping them whole like you show is the best approach, when I don't know how spicy the hatch chilis I have are, or how my wife will tolerate this dish?
jfmorris I found that the whole chiles really helped to keep the stuffing inside the roll. They would be easier for her to remove from her serving if intact, as well, if she decides they are too intense for her.
It makes a big difference which half of the loin you are working with. The narrow end is a little more like boneless baby back ribs, while the other half is "the other white meat" that will be dry and tough if even a little bit overcooked.
Solid advice above.
Last edited by Steve R.; December 20, 2022, 08:42 AM.
Hey Steve, Thanks for the reply. I was not aware that there is a difference between the two halves of a pork loin. They just looked the same to me. I'll have to pay more attention to the next one I buy.
Time & Temp to cook pork Loin
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