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Fresh Bread and Stuffed Pork Loin - Pic Heavy

DMW
DMW Posts: 13,832
The post by Capt7383 finally inspired me to do a stuffed pork loin. Went on right when the bread came off. Sitting here by the egg enjoying a wonderful aroma. Used raging river for the rub, provolone cheese, sun dried tomatoes, spinach, minced garlic, wrapped in a bacon weave. Did the chops on the end like @Capt7383 did.
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker

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