Tuesday, April 15, 2008
Smoked kraut stuffed pork loin
I butterflied the loin open...
Soaked in a mixture of Shiner Bock beer and applejuice...overnight.
I sauted a mixture of apples, onions and kraut in a bit of butter...then cooled in the fridge.
I sprinkled the loin with brown sugar...layed the kraut mixture on the butterflied loin, rolled up and tied and onto the smoker.
I used apple wood.
The loin came out moist and tender.