Pork Loin Recipe - Chorizo Stuffed Pork Loin

welcome back to my channel i'm joe with smoking joe's pet bbq on today's video i'm going to be smoking up a ranchero style pork loin and i'm also going to be making up some ranchero cilantro lime rice that is going to make your mother-in-law smile stay tuned [Music] all right so before i get started on this cook i did want to mention to you guys that i did make it to the third round of the barbecue pit masters of youtube cooking competition on this round i got selected to cook against darren from ash kicking bbq and we got drawn to cook a pork loin and here's my cook i hope you enjoy it alright so here's my pork loin and this bad boy is 20 inches long so i'm gonna be cutting it in half just to make it easier to handle once i put it in my smoker because i am going to be stuffing this so right around here the only thing better than one stuffed pork loin is two stuffed pork loins so i'm going to be trimming up some of the silver skin on the fat side as you can see one has a lot more silver skin than the other so i do have my six inch boning knife and what i like to do is just go right under that silver skin and try to stay right above that meat okay just like that we're going to come all the way across to remove that silver skin see that just like that this is a big old piece of silver skin which can be tough okay you don't necessarily have to remove it all but when you have a lot like this one does you definitely want to get in there and try to remove most of it okay just like this i'm also going to be taking some of this fat off right here it's going to expose that silver skin that is right below that okay [Music] [Music] all right so you can see how much silver skin and fat i took off this pork loin and this is exactly what we're looking for right here i'm gonna go ahead and trim up this other one and i'll bring you guys right back all right so i've got my pork loin nice and cleaned up so now it's time to butterfly these so i can stuff it and i'm going to show you how i do it okay i like to start right up here at the top just draw a straight line down now you don't want to cut all the way through okay just easy does it a little at a time just like that okay so once it lays nice and flat then you can start cutting nice and straight making sure that you don't cut through the bottom of your loin okay take it slow just keep rolling it out [Music] so and there you have it okay real simple so i'm going to go ahead and butterfly this other one and we'll be right back all right so we're going to be stuffing both pork loins with some chorizo so i've got 24 ounces of chorizo that i'm going to be taking out of the casing okay now this is a natural casing but i like to take the chorizo out all right so i've got all 24 ounces of chorizo and this cast iron skillet and i am using my heston q induction burner just going to turn it up to about halfway and get this chorizo nice and cooked all right so i've got my chorizo cooked up and it has been cooled off a little bit so i'm just going to grab a spoonful and put it right on top of our forkling just like that spread it out now if you notice i did leave about an inch on the edges because the chorizo will eventually work its way out to the edges once we roll it up and start to cook this okay so that looks good right there so i'm going to be sprinkling some of the cheddar rub from kettleman's grill on top of my chorizo [Music] so the chorizo already has some really good seasonings really good smoky flavors to it this zanchetta rub is going to kick it up a couple of notches okay so next i've got some asadero cheese and they call this a tortilla cheese because it's flattened out just like a tortilla okay so i'm just going to lay the asado cheese over our chorizo just like that this asado cheese makes the world's best quesadillas if you guys have never had it i highly recommend you give it a shot all right so i'm just going to fill in this gap with half a piece of asado just like this that is looking good right there actually we have a bare spot right here so i'm gonna put some more aceto cheese right there all right time to roll it up [Music] all right just like this i've got some butcher's twine just going to grab the edges first [Music] and tie your knot super tight [Music] okay we're going to be trusting this about every inch or so just a simple double knot all right so i'm just going to cut the excess butcher's twine off all right so now i'm going to season the outside of our pork loin again with some of the ranchero rub from kettleman's grill just give it a good coating rub is absolutely delicious on pork and chicken as well get our edges some of that cheese and the chorizo is already peeking out all right look at that does that not look beautiful or what i'm going to get this other one done and i'll bring you guys right back all right so i've got both of my pork loins stuffed up and trussed up look at this i did transfer them to a wire rack i'm gonna be smoking these in my yoder y640 pellet smoker i've got it warming up outside at 250 degrees i'll see you guys there all right so my smoker is up to 250 degrees so let's go ahead and put our pork loin in on the top shelf it's going to slide the shelf out a little bit and look at these bad boys right here they already look good and they're not even cooked all right so i'm going to be using the yoder probes and i'm going to put it right down the middle of this pork loin okay put the shelf back in we're looking for 145 degrees internal i'll bring you guys back in about an hour and a half we'll check the internal temperature and also the color stay tuned all right so it's been one and a half hours since we put our pork loins inside the smoker let's take a look i haven't opened this lid since we put them in oh yeah look at that cheese oozing out oh man it smells absolutely delicious so the internal temperature right now is 93 degrees so the only thing i'm going to do is just flip these around because that back one does seem to be cooking a little bit faster and obviously i want to cook them evenly all right so i'm going to let these continue to smoke for about another hour or so or if we hit 145 degrees internal before that i will bring you guys back stay tuned all right so it's been two hours and 15 minutes and the internal temperature of these pork loins is 113 degrees so i just melted some butter down and put in the squeeze bottle i'm just going to squeeze a little bit of butter on top of both pork loins this is going to start to darken the surface a little bit all right so these are about 30 degrees from being done let's head inside and make that ranchero cilantro lime rice all right let's make our ranchero cilantro lime rice i've got my heston q induction burner just going to turn it on a medium heat and i've got two tablespoons of butter i'm just going to let this melt down real quick all right so our butter is melted down so i'm going to add one small yellow onion and one small red bell pepper we're going to cook this for about three minutes all right so the onions and peppers have been cooking for three minutes now i'm going to add three cloves of garlic and let that cook for about 30 seconds all right so now i'm going to add one and a quarter cups of jasmine rice [Music] all right so we're going to cook the rice for two minutes keep stirring the rice so it doesn't burn on you all right so next i'm going to add half a can of rotel which is just tomatoes and green peppers i'm also gonna be adding one can of black beans get one teaspoon of cumin one teaspoon of salt and one teaspoon of black pepper give this a good stir now i'm adding two cups of vegetable broth i'm going to be adding one and a quarter cups of corn this is fresh corn give that a good mix all right we're gonna let this come to a boil and i'll bring you guys right back all right so the rice is boiling i'm just gonna cover it and bring the temperature down all the way down to low am monitoring the pit temperature and i'm also monitoring the pork loin temperature we're sitting at 124 degrees internal we'll see you guys in a bit all right so the rice has been cooking for 25 minutes and it is ready to go check this out so what you want to do next is just fluff it up a little bit oh man this is absolutely perfect just give it a good mix there we're going to add about a quarter cup of cilantro remember this is a cilantro lime rice i'm also going to squeeze one whole lime into the rice oh man this smells delicious i want to give that a good mix all right the pork loin just hit 145 degrees i'm gonna go grab it i'll see you guys back in a bit all right so the rice and our pork loins are ready check out this bad boy right here look at that does that not look gorgeous so what i need to do now is remove my butcher's twine i'm just going to use my scissors to take this off just like that all right let's slice it up and see how we did it's going to take some good thick slices right here oh yes man this smells good good smoke ring a nice crust on the surface and it's extremely juicy oh man that looks good look at that right there does that not look delicious really nice smoked ring and look at all the juices that are coming out of this pork loin i'm going to plate this up all right let's plate up our pork loin and got a really nice big plate just going to spread them out nice and even right here good cheesiness and that smoky chorizo [Music] all right i'm going to grab some of our ranchero cilantro lime rice just like that and put it on both sides of our gorgeous looking pork loin right there all right there you go i got my smoked ranchero pork loin i've got my ranchero cilantro lime rice let's give this a shot all right so before i dig into this food i do want to remind you to check out darren from ash kicking barbecues video i'm going to leave a link inside the description box along with some of the items that i use in this video i'm also going to be leaving a link on where you can register to win a yoder y640 pellet smoker like the one that i used today all right let's dig in and see how we did oh man it's nice and juicy it smells absolutely delicious let me give you a big old piece look at that there we go oh man this is so good [Music] so this porcelain has a really good smoky flavor that creaminess of that cheese and the spiciness of the choliso it pairs extremely well together all right so now let's try our ranchero cilantro lime rice and see how we did there we go so that ancheta rice has an amazing flavor with the black beans the corn the tomatoes the peppers that is really good don't forget to check out the other five channels that are still in the running for the barbecue pit masters of youtube barbecue competition their links will also be down in the description box if you enjoyed this video do me a favor and vote for me on the vote here link down below as well i hope you guys enjoyed this video if this is your first time here do me a favor and hit that subscribe button and if you have any questions ask them down below until next time joe with smoking joe's play barbecue see ya it's the chance that you've been

Channel: Smokin' Joe's Pit BBQ

Views: 17,929

Keywords: pork loin recipe, pork loin recipe oven, pork loin recipe panlasang pinoy, pork loin recipe slow cooker, pork loin recipe gordon ramsay, pork loin recipe tasty, pork loin recipe air fryer, pork loin recipes for dinner, pork loin recipe crock pot, pork loin recipe grill, pork loin recipe chinese style, pork loin recipe sam the cooking guy, pork loin recipe pellet grill, pork loin recipe asian, how to stuff a pork loin, smokin joes pit bbq, pork loin recipe aisian, Yoder smokers

Id: nvSEPBKazvk

Length: 16min 44sec (1004 seconds)

Published: Wed Apr 28 2021