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Smoked Stuffed Pork Loin
Smoked Stuffed Pork Loin
I’ve wanted to make this recipe for quite some time. It started to get cold outside and I had a lot of basil in garden to use up. I took a pork loin and butterflied it open, hammered it thin, and brined it for a day. Then I stuffed it with mozzarella, sun dried tomatoes, red onions and my basil. Then it got rolled up and tied, then smoked. Once the pork reached an internal temperature of 150 degrees, I pulled it from the smoker and let it rest for 20 minutes. I sliced the loin into 1” thick pieces, resulting in a pinwheel effect of stuffing in the pork loin.
Equipment
- Meat Mallet
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 4 lb boneless pork loin roast
- 9 slices mozzarella cheese
- 2 cups Italian basil leaves
- 8 oz sun dried tomatoes
- 1/2 medium red onion thinly sliced
- 1 tbsp paprika
- 3 tsp black pepper
- 3 tsp garlic powder
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/4 cup sugar
Wood Chips
- 2/3 hickory wood chips
- 1/3 applewood chips
Instructions
- Mix together the brining ingredients. Set aside.
- Place the pork loin fat cap side up.
- Slice a third of the thickness of the pork loin horizontally almost all the way through. You are almost butterflying the loin, except you are cutting into only a third of the thickness instead of in half.
- Butterfly open the thicker side of the pork loin. It should look like you have 3 sections wide open of pork loin.
- Using a meat mallet, hammer down the pork loin all over until it is equal thickness; about 1”-1.5” thick.
- Placd the pork loin in a gallon sized storage bag with the brine. Squeeze out any air. Brine for 24 hours.
- When ready to stuff, pat dry with paper towels. Lay out the pork loin flat.
- Place the mozzarella across the entire pork loin.
- Layer whole basil leaves and sun dried tomatoes on top of the cheese.
- Cover with sliced red onions.
- Carefully roll up the pork loin.
- Using butcher’s twine, tie up the pork loin. I start by tying in the middle, then 3 ties on each side of the center. Then tie up the loin once horizontally. Let the pork loin sit at room temperature an hour before smoking. Season the outside with paprika, black pepper, and garlic powder.
- Preheat your smoker to 250 degrees. Placd the stuffed loin in the smoker.
- At the 3 hour mark, take the temperature with a probe thermometer. Continue smoking until the internal temperature reaches 150 degrees.
- Let rest for 20 minutes before slicing.
Smoked Teriyaki Pork Sirloin
Smoked Teriyaki Pork Sirloin
Pork sirloin is one of my favorite cuts from the pig. It’s a great cut for smoking that only takes about 2 hours. This sirloin was marinated in a simple teriyaki marinade for 24 hours. I then tied it up and smoked the sirloin for 2 hours using 2/3 hickory and 1/3 cherrywood. Using a probe thermometer, smoke the pork until it reaches an internal temperature of 145-150 degrees. Let rest for 20-30 minutes before slicing.
Equipment
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lb pork sirloin
- 1/2 cup shaoxing cooking wine
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- black pepper
Wood Chips
- 2/3 hickory wood chips
- 1/3 cherrywood chips
Instructions
- Mix the marinade ingredients together.
- Marinate the pork sirloin in a gallon sized storage bag for 24 hours.
- Pat the pork sirloin dry. Tie up the pork sirloin. Season with black pepper. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the sirloin in the smoker.
- Using a probe thermometer, temp the pork sirloin 2 hours into the smoking process. Continue smoking until the internal temperature reaches 145-150 degrees.
- Once the desired internal temperature is reached, pull from the smoker and let rest for 20-30 minutes before slicing.
Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
If I was asked what my favorite thing to eat for breakfast, I’d tell spicy ground lamb with runny eggs served with parathas. This is that good. Last meal type of good. Ground lamb is cooked with onions, chili/ginger/garlic paste, turmeric, and Kashmiri chili powder. Then it is simmered with tomatoes. Eggs are cracked into the stewed ground lamb and simmered until the whites are set. It’s very similar to shakshuka eaten in the Middle East and Northern Africa. Serve the kheema with parathas to sop up the gravy.
Servings: 2
Equipment
- mortar and pestle
Ingredients
- 2 tbsp ginger chopped
- 5 garlic cloves chopped
- 5 green chilies
- 3 tbsp water
- 1 lb ground lamb
- 3 tbsp vegetable oil
- 1/2 medium red onion finely chopped
- 1/2 tsp ground turmeric
- 1/4 tsp Kashmiri chili powder
- 4 oz cherry tomatoes sliced in half
- 1 tbsp tomato paste
- 1 cup water
- 1 tbsp vinegar
- 1 tbsp brown sugar
- salt to taste
- 4 large eggs
Garnish
- cilantro chopped
Instructions
- In a mortar, pound the garlic, ginger, 2 green chilies, and 3 tbsp of water into a paste.
- Mix in 1 tbsp of the paste with the ground lamb.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 8 minutes.
- Stir in the paste. Fry for 2 minutes.
- Add in the ground lamb. Cook for 8 minutes, breaking up any large clumps.
- Season with turmeric and Kashmiri chili powder. Cook for 2 more minutes.
- Add in the tomato paste, cherry tomatoes, and the rest of the green chilies cut lengthwise in half. Cook for 5 minutes. Season with salt.
- Pour in the water. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Stir in the vinegar and brown sugar. Crack in the 4 eggs. Cover and simmer for 5 minutes.
- Garnish with chopped cilantro.
