Stuffed Pork Loin

Stuffed Pork Loin (+Others!)

Stuffed Pork Loin (+Others!)

I was looking back on my blog and spotted the Stuffed Pork Loin by Scott Rea and remembered how good it was, time to cook it again!

These are the previous cooks of this recipe:

BBQ74/17: Stuffed and Rolled Loin of Pork

Stuffed and Rolled Loin of Pork

The Meat:

3kg rolled pork loin from Turner and George – £26.

Stuffed Pork Loin

The Prep:

String cut, unrolled then sliced open

Stuffed Pork Loin

Stuffing in:

  • Sage (Fresh if possible, dry otherwise)
  • 1x Onion (chopped fine and sauteed)
  • 1x Apple (Grated)
  • 1x Lemon (Zest and half the juice)
  • Parsley (Fresh and chopped fine)
  • Breadcrumbs (handful)
  • Sausage meat (1 pound)
  • Salt and Pepper

Rolled back up and time to practice my butchers knots!

Stuffed Pork Loin

Then wrapped in cling film and back in the fridge

Stuffed Pork Loin

Time to Cook:

Rotisserie bar in place

Stuffed Pork Loin

Full chimney of charcoal, baskets either side and rotisserie through the middle. Yes you can use a rotisserie on the Napoleon Pro 22!

Stuffed Pork Loin

Cherry chunk for colour, potatoes underneath to cook in the pork drippings.

Stuffed Pork Loin

What a colour!

Stuffed Pork Loin

After about 2 hours it was ready. The crackling was awesome!

Stuffed Pork Loin

Time to Eat:

That Scimitar was like a hot knife through butter!

Stuffed Pork Loin

The potatoes looked fantastic too.

Stuffed Pork Loin

SUMMARY:

I really enjoy the prep and cook process for this dish but mostly the taste of it at the end. It’s not a really hard dish to make but it has the wow factor, definitely recommend it if your are entertaining folk.

I took the meat to 75°C and it was slightly dry. For quality pork like this I usually cook it to 65°C so I must remember that next time.

 
Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Napoleon Pro 22
Cook Method: Rotisserie
Charcoal: Whittle and Flame Ash Charcoal
Smoking Wood: Cherry
Cook temperature: 200°C
Cook time: 2 hours
Internal temperature: 75°C
Notes: Take it to 65°C not 75°C to keep it moist.

Also cooked this week:

Deckle Steak:

When I saw Turner and George selling Deckle Steaks I had to get some. By some fortune that week they sent out a recipe by Richard Turner so I used that!

Deckle Steak

Deckle is the cap of rib eye and is super tasty.

Deckle Steak

Bit of salt then onto the Thuros T1 to cook direct.

Deckle Steak

Flipped

Deckle Steak

Ready, at 55°C – time to rest

Deckle Steak

Sliced

Deckle Steak

Served with rocket

Deckle Steak

This was a cracking meal, super tasty and one I would definitely cook again.

Chicken Satay:

Another favourite, this time by Norman Musa. Chicken marinaded then onto the skewers.

Chicken Satay

Sides and satay sauce.

Chicken Satay

Grilled direct

Chicken Satay

Ready!

Chicken Satay

Lovely!

Chicken Satay

This is my favourite chicken satay recipe and every time I eat it I remember my time in Malaysia, another one I recommend.

This recipe is from Amazing Malaysia by Norman Musa:

 
 

QCH Burger (ish):

I think I messed my food list up as I had QCH burger on the list but didn’t have most of the stuff, then I realised I had already cooked it!

So, this turned out as almost a QCH burger using whatever I had to hand lol.

QCH Burger

Construct the burger

QCH Burger

Lid on.

QCH Burger

The photos are a bit blurry but it was a lovely burger. Must make sure I have everything I need next time.

This recipe is from The Quality Chop House book:

 
 

That’s it for this blog post, some great cooks and a good week of eating! Until next time.

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KUNGFUBBQ:UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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