- Jan 25, 2008
- 1,133
- 12
I thought I would repost this as it was one of my favorite smokes and it appears that it may be lost in the Purge ;) So I'm humoring myself in reposting it.
Stuffed Pork Loin:
Started with a half Loin trimmed, about 5lbs before being trimmed.
Unrolled the Loin with very careful cuts and ran the mallet over it a little bit.
Added a layer of Proscuitto ham.
Added 1lb of Sweet Italian Sausage
A layer of fresh spinach
Kraft 5 Italian Cheese and some Feta
All rolled up
Some of this
EVOO+the above Pic+Fresh Rosemary from the garden
Pulled it at 150 internal and let it coast in a hot cooler
Sliced and ready to eat, I didn't get a bite!
Hope you enjoyed looking I cooked this for my neighbor (stepmother) and a group of her friends. I didn't get to try it but was told it was wonderful, I think the spinach took it to the "next" level for them.
Thought reposting might give some others new ideas about ingredients and technique.
Stuffed Pork Loin:
Started with a half Loin trimmed, about 5lbs before being trimmed.
Unrolled the Loin with very careful cuts and ran the mallet over it a little bit.
Added a layer of Proscuitto ham.
Added 1lb of Sweet Italian Sausage
A layer of fresh spinach
Kraft 5 Italian Cheese and some Feta
All rolled up
Some of this
EVOO+the above Pic+Fresh Rosemary from the garden
Pulled it at 150 internal and let it coast in a hot cooler
Sliced and ready to eat, I didn't get a bite!
Hope you enjoyed looking I cooked this for my neighbor (stepmother) and a group of her friends. I didn't get to try it but was told it was wonderful, I think the spinach took it to the "next" level for them.
Thought reposting might give some others new ideas about ingredients and technique.