Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Stuffed pork loin

ResQueResQue Posts: 1,045
edited November -1 in EggHead Forum
I picked up a whole loin from BJ's and cut it in half, fileted it(is that the right word?), whacked it with my mallet, seasoned with Raging River, added spinach leaves, feta, sun dried tomatoes, and some leftover prosciutto. Rolled it, tied it, put on some olive oil, and added some more Raging River. Cooked it indirect at 350 for about 2 hours with some apple wood chips added for flavor. Came out pretty good although I could have been more patient on my filet skills(or lack of). Next time I will try a low and slow with one. Tasted good. I have never done one witht he sun dried tomatoes before...great flavor! Here are some pics, enjoy!
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