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Inspired by others....(pic heavy)
Que_n_Brew
Posts: 578
One of my favorite things about this forum is the ideas and advice given by other Eggheads. I've been seeing a lot of posts about stuffed pork loin so I decided to give it a go.
I sautéed spinach with some EVOO, salt, pepper and fresh garlic.
I also sautéed some shrooms with EVOO and Tony's.
Added some provolone and wrapped it up.
Used salt, pepper, garlic, EVOO and Dill Weed on the outside.
Put on ID at 350 with some peach smoke and pulled at 140.
Next time I will double the stuffing. I wanted to go light in case it was an epic fail. 
I also sautéed some shrooms with EVOO and Tony's.
Added some provolone and wrapped it up.
Used salt, pepper, garlic, EVOO and Dill Weed on the outside.
Put on ID at 350 with some peach smoke and pulled at 140.
Next time I will double the stuffing. I wanted to go light in case it was an epic fail.
PROUD MEMBER OF THE WHO DAT NATION!
Comments
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Wow looks great. How did the shrooms turn out?LBGE & SBGE. Central Texas.
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Looks Great!PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Nicely done! Great presentation.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I love shrooms. Mushrooms are pretty good too.
Looks delicious. Well done.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
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Looks very good-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks all. Shrooms were awesome....if you like them. I love mushrooms so we eat them a lot. I posted this pic a few months ago and everyone responded that they had never seen shrooms in fajitas. Ha!
PROUD MEMBER OF THE WHO DAT NATION! -
Looks exxxxcellent!
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I cheated and bought one pre-stuffed. Sorry, no pics of the inside.
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A definite A for effort even if you think it needs more stuffing next time. Good pics too.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Did you just slice it open down the middle or is there a special technique for cutting the loin to be stuffed?
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Although butter flying down the middle is one route I have seen on recipes, I choose to cut in roll it to get it flat.PROUD MEMBER OF THE WHO DAT NATION!
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Nice smoke ring too!Cutting it to lay flat is a learned technique. if you youtube it, you'll find a good tutorial. I wrap mine in bacon and when it shrinks on the BGE it holds it all together without the use of string.
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