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LC`s Pork Roulade

edited 8:28PM in Pork
IngredientsPork Loin, boneless, sirloin cut (2 lbs for 4-5 people) Fresh Spinach, 1 bag, roughly cut Sun Dried Tomatoes in olive oil, 3 oz, cut into thin strips Pine Nuts, 1/2 cup Onion, 1/3 cup chopped Garlic, 2 cloves, minced White wine (any kind you will actually drink), approx 1/2 cup Mozzarella cheese, shredded, approx 1 cup Italian bread crumbs, approx 4T (just enough to dry it up) Salt, to taste Pepper, to taste Nutmeg, a pinch in the filling EVOOInstructionsGreen egg to 375, indirect heat, no smoke used here. Smoke is optional if you want it, but use something mild!
Sautee onion in EVOO until translucent.
Add garlic, sun dried tomatoes, and white wine.
Reduce liquid until pan in almost dry
Add spinach and pine nuts.
Sautee until spinach is barely wilted.
Dust with bread crumbs so filling is moist, yet `dry-ish`
Set filling aside.
Cut pork loin as if you are unrolling a cinnamon roll. Try to get all layers at 1/2 inch thick. You should be able to get 3 full rounds from the loin. Once the loin is `unrolled`...
Cover pork slab with plastic wrap, and pound it with a meat mallet to make the thickness uniform.
Season pork `slab` with salt and pepper
Evenly coat pork `slab` with filling, leaving 2 inches on one side clean, which will be your outside edge when rolled.
Sprinkle shredded mozzarella over filling
Roll up tight like a cinnamon roll
Tie roast with butchers twine every inch
If roast is super lean, rub with olive oil
Season with salt & Pepper
Roast on egg at 375, indirect, until internal temp reaches 155, (approx 55-60 min)
Remove from egg, REST, with foil cover 10 minutes
Slice into 3/4 to 1" slices, serve, ENJOY!Notes(Please see Tims post, `Little Chef is in the house` for pics of rolling and tying) Any and all feedback to results are welcomed!

Hope you enjoy!!Number of Servings: Time to Prepare:
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