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Stuffed Pork Loin Part Deux

ParallelParallel Posts: 432
As I noted on my first try at stuffed pork loin I tried again this time just sauteing  spinach, artichoke hearts, garlic & crushed red pepper then I stuffed the loin added a layer of mozzarella cheese and rolled it up securing the roll with stainless skewers. The following are the results.

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Sauteing the artichoke hearts with garlic and crushed red pepper to soften them a bit.

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Added spinach and sauteed just until slightly wilted.

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Spread it out nice and even on an "unrolled" pork loin.

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Added some fresh spinach to thicken the layer a bit.

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Added a layer of mozzarella cheese then rolled it up and rubbed it with Dizzy Pig Pineapple Head dry rub. Onto the Big Green Egg stabilized at 375°. Added some apple wood to give it a light smoke and set up my new Maverick ET-732 wireless thermometer set (man do I just LOVE that thing) to go off when the internal temperature is 140°.

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The Maverick says it's done...

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... and indeed it is.

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OMG! Dizzy Pig Pineapple Head rub is the BOMB on pork! This was MUCH better on the eyes than the last one and tasted a  bit better as well with the addition of the rub and the crushed red pepper (nice sweet and spicy tones). This will not be the last time I make this... however... I can see a tenderloin and grilled pineapple with Pineapple Head rub in our near future.

Every time my elbow bends my mouth flies open.
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