Well well, once again y'all have prompted me to do something weird and off the wall, but it was OH SO GOOD!! Not long ago I was engaged in a conversation in the chat room with this fella named Brian. He's one of those moderator / admin type of guys that goes by the username of
bmudd14474
Some of y'all may have heard of him 
He showed an interest in the garlic infused olive oil and spicy vinegar I'd been doing and the next thing we knew, we were engaged in an impromptu gift exchange. I sent him oil and vinegar, he sent me a big pack of his rub, which he has dubbed Mudd Rub, or something like that. He gave me some recommendations on different things to use it for and after tasting it I decided on pork. It seemed to have the perfect flavor profile, and my guess (as well as his recommendation) turned out to be spot-on. So here we go....
Spinach in a pan with a drizzle of garlic olive oil and some smoked Spanish paprika
Here is the cheese I chose to use
Homemade Canadian Bacon
Some cheese sliced up. That's actually about a quarter pound of cheese
Here's the pork loin
Slice it open to create a pocket in the center
Round 1 of the Canadian Bacon on the bottom (2 slices for each round)
Add the cheese
Round 2 of the Canadian Bacon
Spinach that has been lightly sauteed
Round 3 of the Canadian Bacon
All stuffed and ready to go on the Rec Tec....almost.
A big ol' sack of Mudd Rub
Apply liberally to the pork loin all the way around
Now it's time to go on the Rec Tec. This is about an hour in running 235. Look at the color the rub is producing on the roast!!
Made a nice salad with tomatoes, cucumbers, green onions, celery, broccoli, shaved Bellafoglia Parmesan cheese, and croutons. Dressing was just my garlic olive oil and spicy vinegar
Time was short so took the easy sleazy way out with the stuffing again. I really need to plan better so I don't have to keep making these impromptu dinners on short notice
Roast done and into the house to get happy for a few minutes. This looks amazing!! Wound up finishing it at 350 for the last 30 minutes to get it done.
Lordy lordy, look at this...so juicy, tender, and succulent
Finally it's time to eat. Money shot!!
What can I say at this point that the pics don't say? This was spectacular. The flavor from the rub is well beyond my very limited vocabulary and we just loved the flavors of the cheese and spinach that cooked all the way through the meat. There was a cornucopia of nuances that blended together so well to create a perfect balance of complexity and decadence. This was by far Tracy's favorite pork dish that I've ever made and I'm not far from agreeing with her. Many, many thanks to Brian for his generosity in sharing the rub. After this post he may have to go into business producing this stuff for commercial sales, it's that good!! I'm now thinking I may need to make a Mudd Soup with the leftovers so be prepared for another insane Mudd related post sometime in the near future
Really happy with this bout of insanity,
Robert
bmudd14474
Some of y'all may have heard of him He showed an interest in the garlic infused olive oil and spicy vinegar I'd been doing and the next thing we knew, we were engaged in an impromptu gift exchange. I sent him oil and vinegar, he sent me a big pack of his rub, which he has dubbed Mudd Rub, or something like that. He gave me some recommendations on different things to use it for and after tasting it I decided on pork. It seemed to have the perfect flavor profile, and my guess (as well as his recommendation) turned out to be spot-on. So here we go....Spinach in a pan with a drizzle of garlic olive oil and some smoked Spanish paprika
Here is the cheese I chose to use
Homemade Canadian Bacon
Some cheese sliced up. That's actually about a quarter pound of cheese
Here's the pork loin
Slice it open to create a pocket in the center
Round 1 of the Canadian Bacon on the bottom (2 slices for each round)
Add the cheese
Round 2 of the Canadian Bacon
Spinach that has been lightly sauteed
Round 3 of the Canadian Bacon
All stuffed and ready to go on the Rec Tec....almost.
A big ol' sack of Mudd Rub
Apply liberally to the pork loin all the way around
Now it's time to go on the Rec Tec. This is about an hour in running 235. Look at the color the rub is producing on the roast!!
Made a nice salad with tomatoes, cucumbers, green onions, celery, broccoli, shaved Bellafoglia Parmesan cheese, and croutons. Dressing was just my garlic olive oil and spicy vinegar
Time was short so took the easy sleazy way out with the stuffing again. I really need to plan better so I don't have to keep making these impromptu dinners on short notice
Roast done and into the house to get happy for a few minutes. This looks amazing!! Wound up finishing it at 350 for the last 30 minutes to get it done.
Lordy lordy, look at this...so juicy, tender, and succulent
Finally it's time to eat. Money shot!!
What can I say at this point that the pics don't say? This was spectacular. The flavor from the rub is well beyond my very limited vocabulary and we just loved the flavors of the cheese and spinach that cooked all the way through the meat. There was a cornucopia of nuances that blended together so well to create a perfect balance of complexity and decadence. This was by far Tracy's favorite pork dish that I've ever made and I'm not far from agreeing with her. Many, many thanks to Brian for his generosity in sharing the rub. After this post he may have to go into business producing this stuff for commercial sales, it's that good!! I'm now thinking I may need to make a Mudd Soup with the leftovers so be prepared for another insane Mudd related post sometime in the near future
Really happy with this bout of insanity,
Robert
