Smoked Italian stuffed pork roast. How to with pics.

[BBQJOE]

Here is something I made not too long ago.
http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01590.jpg
Start with a fresh pork loin roast.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01591.jpg
Slice almost in half, but not quite.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01592.jpg
Open like a book.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01593.jpg
Make a slice down the center, again not quite all the way through.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01594.jpg
Now make a slice starting at the middle and working towards the outside edge. Again, don't cut all the way through.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01595.jpg
Open like a book, and do the same thing on the opposite side.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01596.jpg
Like this.

[BBQJOE]

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01597.jpg
Then sprinkle with your favorite rub.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01607.jpg
Then grab you some of this.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01599.jpg
Layer the pork with the prosciutto.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01600.jpg
Alternate sundried tomatoes and fresh whole basil.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01601.jpg
Add fresh sliced red onion.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01602.jpg
Now roll it up.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01604.jpg
Now place a layer of bacon on top.

http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01606.jpg
Tie with string, and sprinkle again with rub.

Place in your smoker and go for 160° internal temp.
Allow to cool slightly, remove string and slice.

http://i47.photobucket.com/albums/f172/barbecuejoe/italianstuffedporkloin.jpg

[andreadavide]

Buono!

[Reverend Al]

Nice job! OK ... gonna have to try that one!
:bigsmyl2:

[frankenfab]

Good stuff! I do kinda the same thing, with string cheese and lunch meat in the middle, then inject with Italian dressing.

[rondog]

Oh my, I'm sold - but I gotta sell the wife on it. Looks awesome.

[MaryB]

That looks tasty!

[Magana559]

Going to try this with a boar my nephew shot a few days ago....man that looks mighty fine!
Thanks for sharing!

[Love Life]

Man, I'd fist fight my brother for a slice of that!

[rondog]

Basil comes in leaves like that? Looks like spinach..... I've only seen basil dried and crushed in little jars.

[Czech_too]

That just looks so good and relatively simple to fix. I gotta try it.

[andreadavide]

Basil comes in leaves like that? Looks like spinach..... I've only seen basil dried and crushed in little jars.



Join Date
Sep 2013
Posts
14

Yes, and in Italy we tend to grow it in small vases just on the kitchen window sill so you have it fresh as soon as you need it.
And, besides, the taste of fresh basil...
... hmmm it's 11 AM here in Italy now and I am starting to feel hungry just by looking at this thread...
Andrea

[Artful]

I tend to grow mine out on the lawn in pots, and I just ate dinner and I think I got a frozen pork loin out in the big freezer in the garage that just called my name. :bigsmyl2:

You going to put that on the menu as a daily/weekly special Joe?

[reloader28]

Thank you for the AMAZING recipe. The wife and I tried it out tonight for our 23rd anniversary. I had her attach some photos showing our results.
It was AMAZING :goodpost:

84890
84889
84891

[Artful]

Loin is thawed and so is the Hickory smoked bacon
- wife doesn't like onion and I have thin sliced deli ham
- No smoker so going in the Oven

Wish me luck guys!

http://img.photobucket.com/albums/v355/rowdyfisk/Misc/th_678A08861.jpg (http://smg.photobucket.com/user/rowdyfisk/media/Misc/678A08861.jpg.html)

http://img.photobucket.com/albums/v355/rowdyfisk/Misc/th_678A08871.jpg (http://smg.photobucket.com/user/rowdyfisk/media/Misc/678A08871.jpg.html)

Oven's set at 250

Out she comes
http://img.photobucket.com/albums/v355/rowdyfisk/th_P1030444.jpg (http://smg.photobucket.com/user/rowdyfisk/media/P1030444.jpg.html)

After a rest on to the cutting board
http://img.photobucket.com/albums/v355/rowdyfisk/th_P1030445.jpg (http://smg.photobucket.com/user/rowdyfisk/media/P1030445.jpg.html)

Delicious
http://img.photobucket.com/albums/v355/rowdyfisk/th_P1030448.jpg (http://smg.photobucket.com/user/rowdyfisk/media/P1030448.jpg.html)

I'll be doing that again.

[Reverend Al]

Finally got some time to try this recipe out ... and it's awesome! I used our BBQ as the "smoker" and put two pots of Hickory chips on the far right side and lit those two burners with the roast on some foil on the left side of the grill with both of those burners turned off. Gave it about 2 1/2 hours to slow smoke / roast to perfection and then added a baked potato with sauteed onions, sweet peppers and mushrooms. Opened a bottle of wine to go along with it and it was mmmm ... mmmm ... good! (... and the better half even agreed with me too!)

:D

http://i1221.photobucket.com/albums/dd466/Reverend_Al/StuffedItalianPorkTenderloinRoastsmokedontheBBQ005 Large_zpsd5f6d040.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/StuffedItalianPorkTenderloinRoastsmokedontheBBQ005 Large_zpsd5f6d040.jpg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/StuffedItalianPorkTenderloinRoastsmokedontheBBQ007 Large_zpsedc1ac64.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/StuffedItalianPorkTenderloinRoastsmokedontheBBQ007 Large_zpsedc1ac64.jpg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/StuffedItalianPorkTenderloinRoastsmokedontheBBQ006 _zpsa5a98d00.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/StuffedItalianPorkTenderloinRoastsmokedontheBBQ006 _zpsa5a98d00.jpg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/StuffedItalianPorkTenderloinRoastsmokedontheBBQ008 Large_zps9b52dabf.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/StuffedItalianPorkTenderloinRoastsmokedontheBBQ008 Large_zps9b52dabf.jpg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/StuffedItalianPorkTenderloinRoastsmokedontheBBQ015 Large_zps3915c092.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/StuffedItalianPorkTenderloinRoastsmokedontheBBQ015 Large_zps3915c092.jpg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/StuffedItalianPorkTenderloinRoastsmokedontheBBQ016 Large_zps52771374.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/StuffedItalianPorkTenderloinRoastsmokedontheBBQ016 Large_zps52771374.jpg.html)

[MaryB]

I have to quit looking at this... makes me hungry at a time of night I shouldn't eat :lol:

[PbHurler]

I have to quit looking at this... makes me hungry at a time of night I shouldn't eat :lol:

I know what you mean Mary, now I'm hungry; and its 4:32AM!

My gosh this looks good. I mentioned just last night to my wife, I'm about out of ideas on what I want to cook.

[merlin101]

DANG IT ALL!! I just ate and now yer makin me hungry again!

[BBQJOE]

Good job everybody!!! http://i47.photobucket.com/albums/f172/barbecuejoe/smileys/rockin_zpsc3030399.gif

[2AMMD]

Reminds me of the small stuffed pork rolls my gramdmother used to make LONG TIME AGO. But I htink these would be even better. Thanks, I'll save this one.

[Gibbs44]

This looks like a winner for a recipe. We'll definitely have to try it here.

[gspgundog]

Not much of a pork roast eater but dawg that looks so good I think I have to try it. How big of a roast are you starting out with?

[Garyshome]

I need to try that out!

[Artful]

Not much of a pork roast eater but dawg that looks so good I think I have to try it. How big of a roast are you starting out with?

The pork loin I used was about 1/3 of the total whole cryopack.
Think fatter than your forearm and not quite as long. ;)
Used whole pound of bacon and one package of deli sliced ham
as that's what I owned and the Prosciutto was a little spendy
($10+ per pound)

[gspgundog]

Thanks my wife loves Pork roast but because I not big on it she normally waits until we go out to eat to order it. You just may have helped me earn a bunch of points with the little woman. lol

[DougGuy]

Definitely gonna try this one!

[rush1886]

No MOZZ?!

[Artful]

I tried some cheese (Swiss) in mine and it melted out of the roll, maybe something more heat resistant would work better.

[MaryB]

They make high melt cheese for sausage making. Probably have to order it online

[Wayne Smith]

For a slightly less pricy version use Virginia Salt Cured Ham. Very similar to the Proscutto, but not dried. I can't eat the tomatoes - can't eat the skin. Have to find something to substitute for that.

[Maineboy]

I tried this recipe with a moose roast and I will definitely do it again. I rubbed it with Montreal Steak Seasoning, forgot to add the basil leaves, cooked it in a 250 degree oven and it came out great.

[Wag]

That looks dang good!

--Wag--

[cdet69]

Oh that looks sooooo good.

[leas327]

I am going to have to try this. Looks awesome:-)

[nodda duma]

Mm mm going to try this

[frankenfab]

I tried some cheese (Swiss) in mine and it melted out of the roll, maybe something more heat resistant would work better.
You're supposed to spoon the cheesy goop back over the meat. It tastes alot better than it looks.

Hi- temp cheese might help, too. You have to tie the thing up as tight as possible. I truss mine lengthways as well as round and round.

[MT Gianni]

Thanks Joe, stuffed one with garlic, mushrooms and chopped artichoke hearts, Good stuff.

[cummins05]

thats like a bacon bomb on steroids man it looked good

[Artful]

Found a loin in the freezer - I think it might be time again for BBQJOE's famous stuffed pork loin!

[toot]

I don't have a smoker, can I use my oven and how long do I cook it for? that is one killer looking piece of meat when done!!! toot.

[trys357]

Going to try that recipe soon ... looks yummy!

[bangerjim]

I don't have a smoker, can I use my oven and how long do I cook it for? that is one killer looking piece of meat when done!!! toot.


Invest in a good digital meat thermometer (the one with the sensor on a long sheathed cable) and follow the rules for pork or whatever you are cooking for internal temp. I do it all the time. Do not rely on time. Just internal temp. Those good ones have a temp alarm on them to let you knwo when you reached your target temp! I use them in the oven and smoker a lot.

banger

[Shiloh]

Bookmarked.

Well done photo essay.

Shiloh

[TXGunNut]

Thanks for the bump, Artful. Haven't seen this thread before. Thinking I'm bound to have a pork or venison loin around there somewhere.
Thanks for sharing, BBQJoe!