Pinwheel Pork Loin

[markh024]

I had a go at fileting out a pork loin and pin wheeling it. Need practice at cutting it out evenly. I stuffed it with sauteed spinach and garlic. Mixed with 5 oz of cream cheese and about 2 oz shredded mozzarella. I wrapped in single bacon strips, covered in some pork bbq rub smoked at 225 for an hour, kicked up to 275 for an hour and then up to 400 for about 15 min at the end. Im using PB competition blend pellets in my Camp Chef STX. The bacon was not quite crispy enough so i placed it in the oven under broiler for about 3 minutes to finish. The end result was DELISH.

Enjoy

 

[smokinq13]

I've seen recipes like this before but haven't got the chance to try it yet, but looks fantastic!

 

[SmokinAl]

Bout all I can say is WOW!
Absolutely delicious looking!
Congrats on making the carousel!
Al

 

[markh024]

Thanks guys!

 

[crazymoon]

MH024, Fine looking loin,looks quite tasty!

 

[indaswamp]

Pinwheel? what is that?

 

[archeryrob]

I am so trying this on deer.

 

[markh024]

Pinwheel? what is that?

Had i fileted it out better i could have rolled it tighter resulting in a pinwheel look. It came out more just like a stuffed loin. Looking forward to trying again.

 

[chilerelleno]

Looks yummy, nice cook!

Like

Pinwheel, Jelly Roll or whatever, the lack there of is of no consequence when it tastes great.

Pinwheel? what is that?

Pinwheel or Jelly Roll effect on rolled stuffed recipes.
Example

 

[indaswamp]

Interesting...I've just never heard the term used before for stuffed meat.

 

[chilerelleno]

Had i fileted it out better i could have rolled it tighter resulting in a pinwheel look. It came out more just like a stuffed loin. Looking forward to trying again.

Mark, keep practicing those knife skills and filleting out a pork loin will get easier.
Do note, rolling tighter is not what you want to do.
You want as wide and even fillet as possible, a relatively thick layer of filling and roll it loosely.
Rolling loosely keeps the filling an even thickness, and doesn't force it out of the roll when cooking.
For the best presentation let it cool to an IT of about 115° or less before cutting.

Just my $0.02

 

[markh024]

Thanks for the tip Chile! Your recipes & posts are inspiring! Appreciate it.

 

[indaswamp]

Thanks for the explanation Chilli....how ya feelin, still down and out?

 

[chilerelleno]

Thanks for the explanation Chilli....how ya feelin, still down and out?

Doc say I can go back to work driving, but for the labor part they're having to send someone with me.
My lungs are still weak, no deep breaths or I cough/lose my breath.
Lost about 10+ lbs.

 

[Rings Я Us]

That is one of the best looking rolled loins I've seen in a while. Great job!

 

[gmc2003]

Mark, I've yodeled a few loins in the past, but not with that combination. Looks great.

Point for sure.

Chris

 

[tropics]

Thats a tasty looking dish you have there. Like
Richie

 

[ab canuck]

That is a tasty looking loin, Great job..... Congrats on making the carousel as well.... Point