Pork Loin Recipes Please!!

[tapeop]

Hi Guys and Gals I am going to try my hand at a pork loin this weekend and was wonderin if anybody had a good smoked pork loin recipe, rubs etc... I use TX BBQ Rub a lot is it a good rub for a loin? Also what temp I am going to be smoking Briskets, Ribs, and my 1st Pork Loin so any help would be great.

Have a wonderful day L. Patterson

[txbbqcarrie]

Try stuffing the loin with cream cheese, shrimp and green onions. I use texasbbqrub on mine as well. This is my favorite!

[lwp aka old sparky]

carrie
great family pic. we have one room grand kids pic all over the walls, its great :D :D :D :D :D :D :D :D

[bigwheel]

Shoot it up to the gills with Tony Cacheries Pee can Praline Ham injection and then soak it overnight in Kraft Catalina Dressing. Put some rub on it if you want. Dont cook it past 150 or it will turn into alfalfa.

bigwheel

[Zeeman]

oppps

[Zeeman]

tapeop, try this for size: :wink:

http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=2443&highlight=stuffed+pork+lion+photos

Got it this time, I think.
z

[75fordfan]

ZEEMAN, when that was first posted i tried it the following weekend and it was awesome !! and easy to do. Tapeop i don't know if this is the correct way, but i found it easy to pound out or flatten the loin after its butterflied and then stuff it.

75Fordfan

[Zeeman]

I don't really know who came up with that idea, but it works great for me to.
You can really stuff it with anything you like. I stuffed one with the leftovers from a crawfish boil...good to. 2-2 1/2 hours on pit, hits 150 internal temp...Bammmmm, short and sweet :D

When I'm going to fire up the Z-Gator and word gets out, I usually end up with about 3-5 being dropped off by buddies for me to stuff and Q for them. Course some spares show up to :lol: :lol:
z

[txbbqcarrie]

This month our newsletter includes 2 pork loin recipes. It should be going out later today, so sign up if you haven't already.

[TexLaw]

All that stuff sounds good. I also don't mind just putting on a little rub and cooking it as it is. The leftovers slice up nice and thin for some sammiches. :D

I like to pull mine a somewhere around 145-148, rather than all the way to 150.


TL

[crosshill]

I've also became a big fan of stuffed pork loins since seeing them on here the first time. I rub mine with L&P, Texas BBQ Rub, then stuff with ham, cheese, spinach leaves, onion, olive, and mushroom.

One lesson learned, on the last one I did, I put the probe thermometer in and accidently let it rest in the stuffing and not in the meat.... The temp went to 150 real fast, I was puzzled but could tell that it wasn't done so I thought my probe was wrong or something, I reset the probe, not knowing what I had done the first time wrong, and then took it to 170 to "be sure" it was done... Well it was pretty dry but most folks didn't know the differnence and it was still good enough they ate it all!

thanks

[Zeeman]

Cross,
That's sounds like something this guy was telling me he did one time. He had put a new themometer in his pit and it had a four inch stem, old one was 1 1/2 inch.

While cooking some butts had said temp was 120 after about 3 hours. He said he put about 3 cords of wood in his fire box and still no rise in temp. Come to find out when he closed his lid the stem of the thermometer stuck right in the middle of a 9 pound butt.
Big Dummy, huh? I'll never do that again :oops:
z

[Grand Scale]

It sounds crazy but this is one of my favorites, just amazing, especially the salsa (try it with chips, not just the pork).


Watermelon-Inject Pork Tenderloin with Watermelon Salsa

Marinade:
3 cups diced watermelon meat (yields about 2 cups of juice)
3 jalapenos (leave in seeds and veins for more heat, remove for less)
1 tablespoon salt
2 cups granulated sugar
1/4 cup Midori liqueur (recipe says it's optional, but I thought it made the whole dish)
2 lbs +/- pork tenderloin preferable with some fat on it.
salt and pepper

1. Seed, then puree watermelon and jalapenos in a blender.
2. Strain the mixture through a sieve and return to the blender. If you won't be injecting the tenderloin, don't worry about straining the marinade.
3. Add salt, sugar and Midori liqueur and blend for 2 minutes.
4. Reserve 1 cup for basting.
5. Inject marinade throughout tenderloin. After marinating, season the meat on all sides with the BBQ rub. Refrigerate at least 2 hours.
6. Cook fat side up and let it go, no turning necessary.
7. Baste the tenderloin periodically throughout the cooking process. Finishing over indirect heat will allow it to cook without burning.
8. Cook the tenderloin to an internal temperature of 145. (Despite the warnings from your mother about cooking to 170, the truth is 137 will kill off anything that's bad for you). Allow the meat 5 minutes to rest, then slice into medallions. Fan across some Watermelon Salsa (below) for a great meal.

Watermelon Salsa

2 cups watermelon, seeded and diced fine
1 Granny Smith apple, diced fine
1 red onion, julienned
2 cloves garlic, minced
1 mango, peeled and diced
2 jalapenos, seeded and diced fine
1 bunch cilantro, leaves only
2 tablespoons sugar
salt and pepper to taste
2 limes, juice only
splash of rice wine vinegar

Combine all ingredients and chill well.

[75fordfan]

:shock: :shock: :shock:

[Paul Taylor]

Hey Tapeop, If I may, I would like to add something to all of this mayhem if I may, when ya go to stuff your loin,don't just slice it down the middle & put your stuffing in it, No, take & cut it like you are trying to roll the thing out. Take your stuffing,put a slight layer on the meat. Tie that up,
Then put your rub on it, & cook it untill the meat get's to no higher than 145 IT.Pit temp @ the magical 225. GIve that a whirl. Ya can't go wrong.

Paul Taylor