The Healthy Electric Smoker Cookbook by Robyn Lindars

Author:Robyn Lindars
Language: eng
Format: epub
ISBN: 9781465489371
Publisher: DK Publishing

NUTRITION PER SERVING

Calories 234g

Total fat 13g

Carbs 5g

Dietary fiber 0g

Sugars 2g

Protein 25g

SMOKE TIME

2 hrs

SMOKING WOOD

Apple or peach

SMOKER TEMP

225°F (107°C)

Fig, Peach & Ricotta Stuffed Pork Loin

Brined and smoked pork loin stuffed with a sweet, salty, and crunchy filling makes an inexpensive yet show-stopping dish to serve guests.

SERVES

6–8 PREP TIME

20 mins, plus 4 hrs to brine REST TIME

10 mins

21⁄2–3lb (1.25kg–1.5kg) pork loin

2 cups Basic Brine

1⁄2 cup ricotta cheese

1 peach, roughly chopped

1⁄4 cup chopped fresh figs (5–6 figs)

1⁄4 cup chopped, salted, and roasted pistachios

2 sprigs of thyme, leaves only, chopped

2 tbsp honey

Equipment:

Cooking twine

1. Place the pork loin in a large bowl and cover with the brine. Refrigerate for 4 hours, but no longer or meat will be too salty. Thoroughly rinse the pork loin and pat dry.

2. Butterfly the pork loin so it lays flat and rolls out for stuffing. Lay the pork loin on a cutting board so the long edge faces you. About 1⁄3 of the way from the edge closest to you, make a downward slice lengthwise through the meat, stopping about 1in (2.5cm) from the bottom. Open the pork loin like a book away from you. Next, repeat by making another lengthwise cut, this time facing away from you, into the thicker side of the loin, keeping it level with the first cut. Stop about 1in (2.5cm) from the edge. Open up the pork loin so it lays flat, ready to be stuffed.

3. Spread ricotta in an even, 1⁄4-in (0.5cm) layer on the pork loin, leaving about 1in (2.5cm) uncovered around edges. Then layer peaches, figs, and pistachios. Top with thyme and drizzle with honey.

4. Roll up the pork loin like a pinwheel, taking care to prevent the stuffing from squeezing out. Secure with cooking twine by tying in three sections with a knot to keep the pinwheel closed (you may need to enlist help to hold the pork together while tying the knot).

5. Set the smoker to 225°F (107°C) and place the pork on the grate. Smoke until it reaches an internal temperature of 140°F (60°C), 11⁄2 to 2 hours. (If you only want a kiss of smoke, start pork in the smoker for 1 hour, then finish in the oven for the remaining cook time.) Tent with foil and let rest for 10 minutes until it reaches an internal temperature of 145°F (63°C). Slice and serve.

Pairing suggestions: This goes well with Honey Mustard Brussels Sprout Slaw and Peach-Poblano Blue Cornbread.

Cornbread, kale, and smoked pecans with a drizzle of balsamic glaze also makes a great filling for stuffed pork loin.

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