Sunday, May 9, 2010

Smoked Pork Loin

Started out with a 20" pork loin.

Cut the loin almost in half, leaving about 1/4".

Then open it up like a book, and pound it to 1/4" thickness so you can roll it.

I sauteed up 1lb of sliced mushrooms, 2 shallots and 20 cloves of garlic cut in fourths. I sauteed them with olive oil and butter with a variety of spices. You can use whatever you like. At the end, I poured in about 1/3 cut of dry sherry wine and let it cook for about 3 minutes. After that, I wilted fresh spinach and let it cool. I combined both mixtures together.

Lay the mixture evenly across the pork loin, leaving about an inch in from the ends.

A good amount of fresh parmesan cheese to help keep it together and give great flavor.

Roll it up tight and tie it good with butcher's twine.

I put my special rib rub all over it and put it on to the smoker at @225 until the internal temperature reached 140.

When the internal temp was 140, I transferred it to the hot gas grill to finish it up. I removed it when it read 150 and let it sit for 20 minutes to redistribute the juices.

I applied a finish sauce on it and it turned out fantastic.

2 shallots sauteed in olive oil until they brown. Pour in 3/4 cup of chicken stock, 2.5 teaspoons of dry sherry and 1 teaspoon of dry tyme. Cook until it reduces in half, and then add in 2 tablespoons of heavy cream and pull off the heat.

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