Cooked a pork loin tonight, but first for all you cold weather folks…It’s the end of October and I’ve got another new crop of tomatoes coming in. It’s nice to live here…
Nice little center cut pork loin with a nice sear on high heat. Moved it to indirect with some guava wood.
Nice and slow until internal reached 155 degrees.
Some nice little guava smoke on the kettle
Used Wolfe Original Rub and then when it reached 135 degrees started glazing with a new sauce I picked up.
Glazed and almost ready…
Check out the close-up. Bits of chipotle and bacon. What better to go on a pork loin.
Now for the internally self basting part. Stuffed the pork loin with a couple of mild italian sausage. Man, did that make for a juicy and flavorful bite of pork…
Dang this was good…
I partially froze the italian sausage. Then took a long thin bladed knife and just insert the knife into the end of the loin almost to the other end.
Stuck the frozen italian sausage into the whole and tied off the end.
Lookin good Larry! Thanks for sharing the post.
Here’s what I ended up doing for the 2 I did last weekend:
http://timcraig.blogspot.com/2008/12/two-pork-loin-8-and-65-pounders.html
How did you get that sausage in there? Doesn’t look like you cut it…Magic?
=)