What to do with a 5 lb pork loin

Inject and deep fry

Is it worthless to smoke it

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What to do with a 5 lb pork loin by duchuntintiger
Is it worthless to smoke it

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Smoking it is also a great idea.

I didn't want to say it, but dry brine then sous vide and sear makes an amazing pork loin.

I mentioned this technique in a post about pork tenderloins yesterday.

I'm assuming it's about as round as a softball and about a foot long or so.

Take a sharp knife and as you roll the roast on a cutting board cut into it and start making a sheet of meat about 1/4 inch thick and continue rolling it out as you cut it. By the time you're done you should have a layer of meat about 1/4 inch thick by however long it was initially by about 24 inches wide.

You can then season the meat on what will be the inside of it and make a mix of vegetables, cheese, sausage, pretty much whatever you want to use and layer that on the meat about 1/2 inch thick and then roll up the meat and tie it up with butcher's twine. When done it will look like a stuffed jelly roll.

Then bake or grill it till done and enjoy. I would suggest if using any type sausage to stuff it, cook the sausage first so it will be thoroughly cooked by the time the roast is done.

Htownjeep’s stuffed pork loin is definitely the way to go

LINK

Filet it three times. Imade a strawberry pepper jelly sauce reduced with red wine and stuffed it with tasso. Roll it, capped it thick bacon, tie it and put it on the Treager for four hours at 185.

whatever you do......don't overdo it. it'll be dry as shite.

Stuff it with sautéed onion, sage, apple, sausage, panko breadcrumbs, and seasonings. Roast it over a bed of onions and chicken stock. Pour the juice in the pan over the sliced loin when it is ready.

Butterfly season and grill. Simple.