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First Stuffed Pork Loin

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    First Stuffed Pork Loin

    Trying my first bacon wrapped stuffed pork loin...

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    #2
    Looks good. I say that because I firmly believe in order to have a good pork loin you need plenty ingredients that don't spell "loin."

    How did you stuff it?
    Last edited by Jerod Broussard; June 4, 2017, 03:18 PM.

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    • clb239
      clb239 commented
      Editing a comment
      Cooked up some breakfast sausage in one pan and some onions,garlic and celery in another then combined all of that with some store brand stove top...all of that combined tasted awesome.

      I dry brined the loin prior to butterflying...before stuffing I lightly dusted the inside and outside with MMD...after rt wrapping in bacon I dusted it with Bone Suckin Sauce Rub..
      Last edited by clb239; June 4, 2017, 04:27 PM.

    • EdF
      EdF commented
      Editing a comment
      Sounds very nice!

    #3
    Looks like that's gonna be really good. Keep us posted.

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      #4
      Bacon wrap was a failure...when I went to move the loin the bacon pretty much fell off...this was my second attempt at a bacon wrap and will probably be my last...without the bacon the loin looked like it had been cooked in a steamer Soni coated it with some sauce to give it some color...pictures to follow...

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Many weave the bacon but I don't like the weave, too much undercooked bacon. Use toothpicks or metal skewers.

      #5
      I used toothpicks the first time and had the same result I had this time without the toothpicks...i made a weave but it would only have covered the loin as a blanket, not going all the way around...

      Tonight I ended up with a pile of bacon that is cooked about 2/3 the way...the bacon where it overlapped and on the bottom did not cook at all...

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        #6
        Most loins around here come with a thin layer of fat on one side. Leave that on and cook with that side up. Save the bacon for something else. Or fry it up and put it in your stuffing.

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          #7
          Here are the final pics. Tastes good but I think I like my unstuffed cooks better...



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            #8
            For the most part it looks great. Only thing I see is there may be a little to much stuffing. But aside from that beautiful. And the bacon looks like its nice and crisp too.

            Comment


            • clb239
              clb239 commented
              Editing a comment
              I agree on the stuffing...the final pics don't have any bacon...the bacon was removed when it unraveled...I put a sauce on it and cooked a little longer...

            #9
            Nice job, pork loin is one of my faves to cook!
            Thanks fer th' informative post/tutorial/pictorial...all done very well!
            Lots of great info to be gleaned, here!!!

            Comment


              #10
              I do a bacon weave with pork loin, and don't usually have a problem with it. I usually throw the loin on the hot side when it's nearly done, to crisp up the bacon.

              Comment


                #11
                Looks good and I'll bet tastes great. Pork, Pork and Pork is a great combination. I don't use bacon when I stuff mine with dried fruit and nuts. Apple and cranberry are great choices with pecans or walnuts.

                Comment


                  #12
                  Looks good to me. I use these bacon pins from Allied Kenco to hold my bacon in place. They're cheap, reusable, and very effective.

                  Allied Kenco Sales ia a butcher supply house specializing in sausage making and jerky making supplies and equipment. Our knowledge of seasoning, ingredients and sausage making techniques is extensive

                  Comment


                  • martybartram
                    martybartram commented
                    Editing a comment
                    excellent link!

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