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Pork Roulade

Smoking ColesSmoking Coles Posts: 230
edited 4:55PM in EggHead Forum
Had a pork lion in the freezer and a little time on Saturday, so decided to try Little Chef's Pork Roulade. I didn't have the exact ingredients, so I scoured the kitchen and the fridge and came up with some things I thought I would work. I "unrolled" the pork loin and pounded it out until the meat was pretty even thoughout. I didn't have any Sun Dried Toms (not a big fan anyway), so I substituted roasted red peppers. I didn't have any pine nuts floating around, so I left those out all together. I had a little mozzarella cheese, but not enough, so added in a mexican blend. I had a pack of bacon that needed to be cooked, so thought I would wrap this boy in a bacon weave and see what happend.

The pork loin rolled out, lightly pounded, and sprinkled with Lotta Bull BBQ Rub. Topped with sauteed garlic, onion, spinach and the roasted red peppers. Scattered the cheese on and rolled it up.

Toppings right before it was rolled up.

Rolled up with a weave of bacon and more rub applied.

All ready to go on the egg at 350 with indirect set up.

One and a half hours later and 140 degrees internal it was taken off and rested for 20 minutes.

Foaming at the mouth.

Sliced and ready to be plated.

A little closer

All in all it turned out really good and I will do it again. Served with a nice Pinot, some crusty chicago style rolls and garlic mashers. No pics on the egg, but it was raining and a nasty evening. The egg didn't mind, but I did.


  • Good cook, SC.

    That is a great recipe and you did a great job on the prep!
  • SmokeySmokey Posts: 2,468
    Man, that looks good!
  • GunnarGunnar Posts: 2,305
    That looks really good.
    LBGE      Katy (Houston) TX
  • That is really nice. A very ellegant pork dish.

    Can you give me an idea of how you "unrolled" the pork loin. When I have tried to do something like that it has been kind of messy.

    Also, I can't tell from the pics whether you tied the roast before cooking or just use the bacon weave to keep it together. I could see doing this without the bacon as well.
  • BoatmanBoatman Posts: 854
    Looks great, nice and juicy too B)
  • Little StevenLittle Steven Posts: 28,817
    Smoking Coles,

    Man that looks good. I have to learn this bacon weave thing!



    Caledon, ON


  • Little ChefLittle Chef Posts: 4,725
    Smokin.....Nicely done!! Love the improvisation! Nice choices, and great job! :)
  • beautiful job. The plaid bacon is incredible. You're an artist and a salesman. I'm soooooo hungry!
  • 2Fategghead2Fategghead Posts: 9,623
    Smoking Coles, Very nice! Great pic and cook. Tim
  • Thank you Clark
  • Dave, I just took it slow with a good sharp knife. I made the first cut about to a 1/2" deep like LC advised, and just pulled the meat and let the knife work. I did tie the roulade before putting the bacon weave on. In hindsite, it wasn't that great of an idea, as I had to search for the twine when slicing it lol.
  • Thanks man.
  • Thanks Barry.
  • Thanks Steve. I think there is a video on youtube that shows the bacon weave. Just like basket weaving, but I couldn't remember back to second grade when I learned that either. I think it was that bacon explosion thing that came out like last year.
  • DrZaiusDrZaius Posts: 1,481
    That looks perfect. Great Job Man!
    This is the greatest signature EVAR!
  • Thanks LC. Thanks the most for your recipe.
  • Thanks Dyna, but I really wouldn't go as far as an artist or a salesman lol.
  • Thanks Tim.
  • eenie meenieeenie meenie Posts: 4,393
    That looks perfect. Just love the bacon weave! Bet it tasted even beter than it looks! :)
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