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Stuffed Pork Loin

BuxwheatBuxwheat Posts: 727
edited November -1 in EggHead Forum
Tonite's Cook: I 'jelly roll' sliced a pork loin (~3lb), seasoned it w/ Bad Byron's Butt Rub, layered fresh spinach, provolone, mozzarella, fresh basil, then tied it up, sprinkled on some cracked black pepper and Lawry's Garlic Salt, then on the Egg indirect at 375 for 100 min. Pulled at 140. Could have been better (slightly dry on outside edge) if I had wrapped in bacon or maybe cut the heat back. Still, pretty good.

Spinach.jpg

Provolone.jpg

Mozzarella.jpg

Basil.jpg

OntheEgg.jpg

Finished.jpg

Sliced.jpg

Plated.jpg

NCB.jpg

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