A different stuffed pork loin.

Finally got the camera back from my kid so I could get the pictures off, even a month late this was good, thought I'd share it.

Thin sliced a pork loin 1/4 inch or so to get more layers in the roll, hammered it flatter. Then covered it with anchos, salt, pepper thyme and some Carnivore Robust.



Cooked at 350 until it got to 140. Made some zucchini fans in the meantime. Simply sliced to about a 1/4 inch from the root fanned out a slice of tomato and another of garlic. Then sprinkle Herbes de Provence over all of the fans and cook at 400 until the zucchini is soft, about 20 minutes.



Here it is off the egg and sliced.



On the plates:



and close up.



I let the roast get past my target so it was a little dryer than i like, but the anchos reconstitute in the pork juices and taste wonderful.

Doug