I'm thinking of smoking a pork roast stuffed with brie and blueberries with a maple glaze sauce this weekend. Does anyone have tips or suggestions? I could not find if this has been done before. I did not see a past link for this topic.
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By pork roast I am presuming you are talking about a pork loin.
Lean pork is pretty mild (although you do have some pretty assertive flavors accompanying it) and thus doesn't need much in the way of smoke. Recommendation #1 is that I'd keep the smoke to a minimum - maybe a golf-ball sized chunk of wood, apple is what I recommend. #2 don't put the maple glaze on at the start of the cook. The sugars in the glaze will burn if exposed to the heat for too long.
What are you cooking this in? -
Sorry for not responding right away, its hard working nights. Thanks for the suggestion. I'm thinking of using my masterbuilt cabinet smoker(propane). I have some cherry wood that I would like to use. The maple glaze is going on last 10 minutes of cook or so. Light smoke is a great suggestion, as well as the temp. I will try to post pics of my cook.Comment
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Are you talking a true pork loin or a tenderloin? I do tenderloin all the time for quick dinners, would love a new recipe! Share results ASAP!Comment
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If it's pork loin, do a roulade. Cut the loin open by splaying it out with a large knife to about 3/4" thick. Slather it with your brie and berries then roll it up, tie it and cook it to about 140* internal as was suggested above. I usually cook mine at about 250* with some cherry or apple wood. I have two or three favorite sweet glazes to put on at the very end. Don't glaze it too soon (as was also said), or the sugars will burn. Here's a similar one I did recently that shows what I'm talking about;
Pork LoinComment
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