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Stuffed Pork Loin-Eggscellent!!
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Kansasegger
Posts: 16
I made stuffed pork loin last week and it turned out very good.
Roll cut the loin to about an inch and a quarter. Pounded with saran wrap. A little dizzy dust, EVOO, spinach, roasted red peppers, sauted yellow peppers and onion, fresh mozzzerella and feta cheese. Tied so that I would not get leakage.
On the egg for about 1.5 hours, direct method, at 400 degrees until it reached 160, smoked with apple wood, pulled and foiled for 15 minutes. Served with caesar salad and ice cold beer.
I dont think this recipe gets enough discussion as it is an excellent dish!
http://i677.photobucket.com/albums/vv139/shaneparr/IMG_0874.jpg
Roll cut the loin to about an inch and a quarter. Pounded with saran wrap. A little dizzy dust, EVOO, spinach, roasted red peppers, sauted yellow peppers and onion, fresh mozzzerella and feta cheese. Tied so that I would not get leakage.
On the egg for about 1.5 hours, direct method, at 400 degrees until it reached 160, smoked with apple wood, pulled and foiled for 15 minutes. Served with caesar salad and ice cold beer.
I dont think this recipe gets enough discussion as it is an excellent dish!
http://i677.photobucket.com/albums/vv139/shaneparr/IMG_0874.jpg
Comments
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You are right, it is an excellent dish. I like your filling.
Faith
Tampa, FLHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Who did you steal that recipe from?
How often did you turn it while on the grill? -
I took the recipe from a number of other recipes that I found on the forum. just kind of used what I like.
Turned it a number of times to keep color even. Just have to make sure the stuffing does not fall out.
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