I love smoking stuffed pork loins. I just wanted to say Joe keep doing what you're doing. You inspire me to do cooks that I would have never tried. May The Lord continue to make his face shine upon You.
It seems that most stuffed pork loin videos, they don't season the inside, big misteak. I'm glad that you know what you're doing, Joe. Green Chile's and cheese? I'm in heaven, brother. Perfectly done 👍🏼
My next thought is why haven’t I tried this yet. I’ve tried other things that you’ve cooked and everyone was Great probably not as Great as you cook, I’m kinda new to the smoking game. Wow what I’ve missed these last 40 years. My son gave me a Traeger 525 last year and it’s my favorite way to experiment. My wife don’t mind me Sittin here watching your videos cause she enjoys the results. Thank you for your channel
I got the smokin pecan pellets and they're insane. They burn SO FAST, but the amount of smoke they put off is 4 times what my Traeger normally does with any other brand pellets. Worth the money
Thanks for showing technique of cutting open pork loin. Know that I seen it done can stuff with great flavor. I might try pepper Jack cheese and the love the hatch chili.
We lived for many years in Chaparral NM and cooked a lot of meals with Hatch Green Chilies. Now we live in Georgia and have the chilies shipped to us. I have smoked several pork loins but never tried doing it stuffed. Thank you for the video and what you just did is make me want to try it. Wish me luck.
Chef Joe stuffed Pork Tenderloin look delicious. I did stuffed pork Tenderloin stuffed with dates,onions, ground andouille sausage. Pan Seared the stuffed Pork Tenderloin and bake baked off in a white wine tomato puree.
This looks great to me Joe,one additional thing I’m going to try with this though is wrap it in thick cut bacon,and candy the bacon while it’s being smoked
Looking good! I do something very similar to this but I do it a Tuscan style with roasted garlic, spinach and sun dried tomatoes! You can’t beat pork loin for the $$$
So.... I waited until my long weekend at work, I found a whole loin for $18 and I'm cooking for us at the PD today. Sadly I couldn't find any hatch chiles, but I will use some jalapenos, some cooked down mushrooms and onions, and some pepper jack cheese! Thanks for the great video!
I watched this and ran down to Costco and picked up a 9 pounder. Since my wife can't handle any chili's I made one half with spinach and fetta and the other half with Hatch Chili's and mozzarella.
Man this is right up my alley, I can Hatch chili's in everything everyday lol I do think I will use Monterey jack cheese though just for a bit more flavor.
Can’t wait to try Joe that looks awesome 👅 !! We eat a lot of beef and pork here on the farm !! I was Tysons gilt developer for several years and we sent gilts all over the place for production , so it may have had some hands in some of the meat you have cooked over time ✌️🇺🇸🇺🇸 god bless ya and your talented skills my family loves ya big talent !! On our family get togethers I always say it’s JOE SMOKE THE MAN 😃✌️🇺🇸🇺🇸🇺🇸🇺🇸
That’s so cool! Thank you for your contributions. Can you imagine a stuffing stuffed pork loin for thanksgiving? Maybe some pecans and cranberries…yum!
Hello Joe! My friend sent me your untrimmed brisket video a few days ago... Must admit I just can't stop watching your channel now. You created a monster!!! Hahahaha seriously, being in the middle of Montreal, every fire is forbidden but I saw your videos on pellet grill. Now looking forward to your future videos!!! Wish you all the best!
@@SmokinJoesPitBBQ I should be the one thanking you for the content actually... Your last one... With the mozzarella... 🤤 😋. Can't wait for the new content!
Thanks for reminding me, I need to place my order for green chili. I lived in Las Cruces for four years and fell in love with Hatch green chili. I put it on everything. Your tenderloin looked amazing. I'll smoke one soon.
I do a stuffed smoked pork loin. But I use a long fish filet knife to just cut a hole and not slice it open. No string necessary. But any way smoked is so good. I do an Italian style bread stuffing heavy on the garlic and fennel.
I just got a smoker and am so excited to learn everything I can. So I really love your channel! Also, where can I get a knife like yours? Man, that pork loin looked like butter!
Swift brand is Chinese owned. Sadly, most of the US pork industry is owned by the ChiComs. Pick your food sources wisely. Price isn’t the only criteria
First, and absolutely terrific, is that you did not play any music over your dialogue track. I was able to focus on listening and watching you do what you had to do. I really wish other channel hosts would recognize that we don't need any music while you are telling us why a plane crashed or how to install a bathroom exhaust fan or any other type of information video. Second, this looks awesome. I get my pork loins from BJ's but yeah, 9 or 10 pounds is about right. I know you said we could stuff it with whatever we want, but if that green chile isn't available, what might be another option? I don't mind a little heat. I am assuming that you shredded that cheese yourself and didn't use pre-shredded cheese. Now, I don't have a smoker (I do have a charcoal bbq though). If I was to cook this in a regular old-fashioned oven (I might even get those pecan smokes and add 1 while it cooks) what sort of temp and time would I be looking at? Do I start at the same temp you did and then just monitor the internal temp? I would do as you did and cut mine in half. Thank you for that butterflying tutorial. I have not seen that done (I guess I am not watching enough pork channels). I am now a subscriber.
Thank you. You can stuff the loin with any type of chile like a poblano but you’ll have to roast and peel them first. On the bbq it will be equally as good if not better and yes, cook at the same temperature.
Where do you get your black gloves? I have to try that it looked really really juicy. I did pork loin on the grill, but I have never stuffed it before nice job.
Joe.... my man.... I just don't know, I just don't know. Your equipment is WAY. TOO. CLEAN! Always! Even your damned thermometer probes! It's like it's the first. cook. EVER. on your equipment! I love your videos, but I gotta say, I think you got some kind of misdirection goin' on here to really keep everything THAT clean! lol It just can't be real! You gotta be the KING of OCD, I swear! lol Keep smokin', Joe!
I love smoking stuffed pork loins. I just wanted to say Joe keep doing what you're doing. You inspire me to do cooks that I would have never tried. May The Lord continue to make his face shine upon You.
Thank you so much friend👍
It seems that most stuffed pork loin videos, they don't season the inside, big misteak. I'm glad that you know what you're doing, Joe. Green Chile's and cheese? I'm in heaven, brother. Perfectly done 👍🏼
So true Mike. It’s such a huge chunk of meat that you have to find a way to season the inside. Thanks for watching buddy!👍
Hey Joe, thank you for the tutorial on how to butterfly a loin and how you tied it up. Thanks!
You’re welcome, thanks for watching
My next thought is why haven’t I tried this yet. I’ve tried other things that you’ve cooked and everyone was Great probably not as Great as you cook, I’m kinda new to the smoking game. Wow what I’ve missed these last 40 years. My son gave me a Traeger 525 last year and it’s my favorite way to experiment. My wife don’t mind me Sittin here watching your videos cause she enjoys the results. Thank you for your channel
I got the smokin pecan pellets and they're insane. They burn SO FAST, but the amount of smoke they put off is 4 times what my Traeger normally does with any other brand pellets. Worth the money
Looks good. I do mine with cream cheese, onions, peppers with a rub. Then I roll it up wrap it in bacon and smoke it
Sounds amazing
I’d have to try it, cream cheese sounds very rich.
I love these knives the Valhalla and Call of Duty series are great. Thx for cooking Joe great as always
Thanks for showing technique of cutting open pork loin. Know that I seen it done can stuff with great flavor.
I might try pepper Jack cheese and the love the hatch chili.
We lived for many years in Chaparral NM and cooked a lot of meals with Hatch Green Chilies. Now we live in Georgia and have the chilies shipped to us. I have smoked several pork loins but never tried doing it stuffed. Thank you for the video and what you just did is make me want to try it. Wish me luck.
Chef Joe stuffed Pork Tenderloin look delicious. I did stuffed pork Tenderloin stuffed with dates,onions, ground andouille sausage. Pan Seared the stuffed Pork Tenderloin and bake baked off in a white wine tomato puree.
Oh my that sounds amazing. You can get really creative with these pork loins.
This looks great to me Joe,one additional thing I’m going to try with this though is wrap it in thick cut bacon,and candy the bacon while it’s being smoked
Pork loin pork tenderloin. That being said, I’m with the tenderloin.
@leestebbins5051 As long the pork is cook right I'm happy to eat it. Take care
Looking good! I do something very similar to this but I do it a Tuscan style with roasted garlic, spinach and sun dried tomatoes! You can’t beat pork loin for the $$$
Sounds delicious
Mine is italian spice blend, spinach,feta, sun dried tomatoes. So much delicious!
One of the best videos I've seen in awhile. Thanks for the knife work tips...
I need better knives.
That looks so good, Thank you Joe.
You are so welcome
So.... I waited until my long weekend at work, I found a whole loin for $18 and I'm cooking for us at the PD today. Sadly I couldn't find any hatch chiles, but I will use some jalapenos, some cooked down mushrooms and onions, and some pepper jack cheese! Thanks for the great video!
That sounds delicious. Good luck 👍
I watched this and ran down to Costco and picked up a 9 pounder. Since my wife can't handle any chili's I made one half with spinach and fetta and the other half with Hatch Chili's and mozzarella.
Gorgeous! Love those hatch green chiles 👍😊
Bobbi! Thanks so much for watching 👍
Hey Joe, thank you for the pork loin rolling ASMR video!
Thank you for watching 👍
Looks amazing. We love doing these. Will try this version. Thank you.
Hope you enjoy
Cranberry walnut chutney stuffing for thanksgiving is quite nice
Man this is right up my alley, I can Hatch chili's in everything everyday lol I do think I will use Monterey jack cheese though just for a bit more flavor.
Can’t wait to try Joe that looks awesome 👅 !! We eat a lot of beef and pork here on the farm !! I was Tysons gilt developer for several years and we sent gilts all over the place for production , so it may have had some hands in some of the meat you have cooked over time ✌️🇺🇸🇺🇸 god bless ya and your talented skills my family loves ya big talent !! On our family get togethers I always say it’s JOE SMOKE THE MAN 😃✌️🇺🇸🇺🇸🇺🇸🇺🇸
That’s so cool! Thank you for your contributions. Can you imagine a stuffing stuffed pork loin for thanksgiving? Maybe some pecans and cranberries…yum!
That sleeping bag analogy was spot on,Joe! As always your end product looks fantastic!
Thanks Tim, I appreciate you watching 👍
Awesome stuff Joe, I can't wait to make this for the family and friends soon!!!
Y’all are going to love it.
@@SmokinJoesPitBBQ Showed the video to the wifey and she gave it the full thumbs up👍👍👍 Thanks again for another great recipe and how to video!!!
Bro that stuffed Pork Loin turn out fantastic....a definite 'HOMERUN' yes indeed. Cheers 🍻
Thank you Stephen! Hope you’re doing well my friend
That stuffed pork tenderloin looks amazing. Cheers, Joe! 👍🏻👍🏻✌️
Thank you Dwayne!🤘🏼
Pork LOIN. Not a pork tenderloin. Two different cuts. Check it out. And I agree, it looks great.
Looks fantastic Joe , great job!!🔥🔥🔥. Cheers brother 🍻
Thank you! Cheers!
As always, looks delicious Joe.
Thanks Steve!👍
This is what i NEED right now! Fantastic job!
Hello Joe! My friend sent me your untrimmed brisket video a few days ago... Must admit I just can't stop watching your channel now. You created a monster!!! Hahahaha seriously, being in the middle of Montreal, every fire is forbidden but I saw your videos on pellet grill. Now looking forward to your future videos!!! Wish you all the best!
Thank you so much for watching my videos! I have lots of pellet smoker videos planned that I think you’ll like. Cheers!
@@SmokinJoesPitBBQ I should be the one thanking you for the content actually... Your last one... With the mozzarella... 🤤 😋. Can't wait for the new content!
Thanks for reminding me, I need to place my order for green chili. I lived in Las Cruces for four years and fell in love with Hatch green chili. I put it on everything. Your tenderloin looked amazing. I'll smoke one soon.
Been on my list to do this for a couple months. Great video and looks awesome.
Looks fantastic Joe. 👍🏻😎
I do a stuffed smoked pork loin. But I use a long fish filet knife to just cut a hole and not slice it open. No string necessary. But any way smoked is so good. I do an Italian style bread stuffing heavy on the garlic and fennel.
Wow! Always leave hungry from each episode
2 minutes into the video and I have to say "Beautiful Knife". Good tools help to make a good product.
Love them Lone Star Grillz.
Best pellet smoker I’ve ever used.👍
Not trying this anytime soon, but when we do....get the vac sealer at the ready! Pork loin is huge! Sweet cook Joe. =)
Yes sir. You’ll have enough pork loin to carry you through winter. Drop the vacuum packed loin in hot water to warm and presto!👍
Awesome! Another thing to add to the list to try!
Joe, the pork loin looks very good. I can’t lie, I don’t eat pork much but it looks really good.
Looks awesome. I'm thinking of doing this and adding an apricot chili glaze or something along that line.
@@karlkrasnowsky3895 yum
I just got a smoker and am so excited to learn everything I can. So I really love your channel! Also, where can I get a knife like yours? Man, that pork loin looked like butter!
Great video! Pork loin looks amazing!
This looks so damn awesome. I'm going to have to try this soon. Great idea.
You’re gonna love it👍
That looks sooooo GOOD!
Love this idea! I’m going to try this soon.
This looks beautiful Joe!
Beautiful color and looks absolutely delicious
Thank you John, hope you’re doing well buddy.
very nice I will be making one of these.
way to go Brother.
Looks great !!
Looks incredible, great intro music as well
Thanks for the visit👍
Great video, definitely doing this! Thank you.
Looks amazing
Thank you!
Great recipe and knife skills!
Yeah I’m definitely doing this
So simple and delicious
Excellent knife work on that loin.
Nice sharp knife. Mark of a good chef.
Hey Joe. You're back.😊
Yes I am, thank you!
Great cook Joe.
Cheers from Holland
Glad you enjoyed it, thanks for watching 👍
I also follow Cowboy Kent Rollins, and he swears by the Hatch Chili company. I'm going to give this one a try real soon. It looks great
That looks delicious
I make what I call "instant Heart Attack", I stuff mine with fresh ground sausage and roll it up and wrap it in bacon...
love it. So many other combinations that you can stuff with also, depending on the event. Also, nice horns coming out of your head at 10:38. lol
Swift brand is Chinese owned. Sadly, most of the US pork industry is owned by the ChiComs. Pick your food sources wisely. Price isn’t the only criteria
Look awesome!
Thanks!
Love it my guy
Thank you Bill!👍
That's look delicious joe 😋
Looks amazing.
Those are gonna be some amazing sandwhiches :)
Yeah buddy!👍
That's a beauty!
Thank you!
Good show thank you.
I've been doing this for years
Looks Good - - I just might add a couple of pieces of bacon at the seam - win win! !! !!!
Can I get a “Hooooo yeaaahhhh”???
Great video , thanks.
That looks so good!!! How would this be with a beef tenderloin? What internal temp would you look for with Beef?
Looks good, think im gonna add some red onion though.
That would be an amazing addition 👍
Nicely done
Joe, what do you use to sharpen your knives? Do you use a manual device, or electric? Looking for the best way to keep my knives as sharp as possible.
First, and absolutely terrific, is that you did not play any music over your dialogue track. I was able to focus on listening and watching you do what you had to do. I really wish other channel hosts would recognize that we don't need any music while you are telling us why a plane crashed or how to install a bathroom exhaust fan or any other type of information video.
Second, this looks awesome. I get my pork loins from BJ's but yeah, 9 or 10 pounds is about right.
I know you said we could stuff it with whatever we want, but if that green chile isn't available, what might be another option? I don't mind a little heat.
I am assuming that you shredded that cheese yourself and didn't use pre-shredded cheese.
Now, I don't have a smoker (I do have a charcoal bbq though). If I was to cook this in a regular old-fashioned oven (I might even get those pecan smokes and add 1 while it cooks) what sort of temp and time would I be looking at? Do I start at the same temp you did and then just monitor the internal temp? I would do as you did and cut mine in half.
Thank you for that butterflying tutorial. I have not seen that done (I guess I am not watching enough pork channels).
I am now a subscriber.
Thank you. You can stuff the loin with any type of chile like a poblano but you’ll have to roast and peel them first. On the bbq it will be equally as good if not better and yes, cook at the same temperature.
Where do you get your black gloves? I have to try that it looked really really juicy. I did pork loin on the grill, but I have never stuffed it before nice job.
Here you go. cleanspaceproject.com/?ref=fQNEKRVwcYlNVa
Joe.... my man.... I just don't know, I just don't know. Your equipment is WAY. TOO. CLEAN! Always! Even your damned thermometer probes! It's like it's the first. cook. EVER. on your equipment! I love your videos, but I gotta say, I think you got some kind of misdirection goin' on here to really keep everything THAT clean! lol It just can't be real! You gotta be the KING of OCD, I swear! lol
Keep smokin', Joe!
Looks awesome! Maybe wrap it in bacon next time.
Not needed. Everything doesn't need to be wrapped in bacon. It's overpowering.
Good idea!👍
Did you roast the green chiles first?
Yes, then dice them up👍
I might change out the chilies for mushrooms.
Did u say what temp u set the smoker?
I haven't seen any videos from you lately Joe!!! Have I been missing them or did you just slow down for awhile?
You’re missing them. 👍
@@SmokinJoesPitBBQ ok buddy I'll go looking for them.
What temp are you cooking at ?
Does the rapper get royalties for the use of your seasoning rub?
I bet some cream cheese woulda been great with this to offset the hatch Chiles
I WOULD PROBABLY WEIGH ABOUT 300# BY THE TIME I GOT BACK HOME! LOL
When seasoning brisket, why don't you add onion powder?
You can definitely do that. I’ll have to try that one day.
If u haven't a smoker how wldni cook this on the oven?
👍👍👍
Temp for the cook? I assume 200* - 250*
🔥🍻🔥🍻🔥🍻
All that practice I had rolling fat joints in my youth is finally going to pay off!
Freaking hilarious!🤣
What knife
Why did you choose mozzarella over Monterey Jack? MJ would go better with the Hatch Chiles IMO
That’s just what I had on hand. 👍
Nice Work. Looks Great. #STAYSAFE
#PHILLYPHILLY 🇺🇸
Thank you Dennis 👍
Put that on a bun and mercy
Yeah buddy!🤘🏼