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.
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4 comments:
Hi cowgirl,
I might try your Smoked kraut stuffed pork loin,can you tell me what temp.you had your smoker at and what the internal temp. was when you took it out?
I don't drink so what else would be good in the place of beer?
thanks,
craig
Hi Craig!
I smoked it at 225 degrees and removed the loin when the internal temperature reached about 165...then covered it and let it rest for 20 minutes before slicing.
You can use straight apple juice or even water if you like...hope it turns out for ya, let me know. :)
I have alot to smoke this week but I'm going to try and work it in.
I'll let you know how it turns out.
If it turns out I'll post the pictures in the forums....you notice I said IF.
Sounds good Craig.. can't wait to see what else you are smoking. :)
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