Smoked Stuffed Pork Loin - Photo
    
Here is a picture of a pork loin that was marinated (in tamarind sauce),
stuffed (figs, chipotle sauce, pine nuts), smoked (pecan), and glazed
(tamarind sauce). I've come to the conclusion that a thick butterfly as
opposed to a thin one is better for this kind of prep. Slicing a loin down
to a thin butterfly results in a visually appealing spiral cross-section
with both meat and stuffing in each bite. A thick butterfly (as shown in the
photo) has all of the stuffing massed in the center. This is not as pretty
but the surrounding meat is all cooked to the just the right doneness
(145F). The margin of error between undercooked and concrete pork loin is
very small. When I've done a thin butterfly, the outside is often overcooked
before the center meat is just right. Sorry the picture isn't the best, but
there is a nice pink smoke in the first quarter inch or so of the meat. The
yellow things are toasted pine nuts. And it was very juicy.

http://www.cordless.com/pork.jpg

Bill Ackerman


