Stuffed Pork Loin

Buxwheat · August 2010

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.

2Fategghead · August 2010

Nice looking jelly roll.

I will have to try that sometime. Tim

cookn biker · August 2010

Really nice cook!!
Thanks for the pictorial!!

MeatosBanditos · August 2010

Looks delicious to me!

Boatman · August 2010

Boy it sure looks good. And you did a great job cutting that pork....wish I was that good B)

Buxwheat · August 2010

Or did you mean the "Jelly Roll" cut? That I did with a boning knife. Got a little uneven here and there, but for the most part it came out in one continuous piece about a 1/2 inch thick.

Misippi Egger · August 2010

Great job :woohoo:

You really nailed it on that jellyroll cut! The pic of the sliced whole roast is a beaut! :woohoo:

thechief96 · August 2010

That is an excellant cook. You did a great job on the jelly roll. The meals looks fantastic.

Buxwheat · August 2010

We will do this one again, for sure. Especially since I bought a whole loin and had the butcher cut it into thirds. Got one left. Bacon wrapped and 350° next time.

jemrx · August 2010

nice cook....great pics...did you pound the loin ou to get it that thin?

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Stuffed Pork Loin

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