Stuffed Pork Loin

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Stuffed with some sausage and cornbread stuffing and put some bacon on top. Put some Big Ron's Hint of Houston rub and black pepper inside and out.

Threw a chunk of apple wood in the performer.
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About half way through the cook

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Pulled the loin at 145* and let it rest 20 minutes
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sliced

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Plated with potatoes au gratin and green beans. Pork was very tender and juicy. Great meal.

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