I'm thinking of doing a roast pork for easter any good recpies??

RobbieQ

Don't think I want to smoke just
just make it tender?

Lawn Ranger

robbieQ,
I'm sure not the expert, but can you be more specific
about what cut you're going to cook? There's lots of knowledge if we just know where to focus it. We want your cook to be just as good as you do.[p]Happy Easter.[p]Mike

Citizen Q

robbieQ,[p]Haven't done this one in a while, but it is great on the Egg.[p]1 - 4 lb pork loin
1 lb appple or maple smoked bacon
1/4 lb deli sliced prosciutto (the good stuff, no Boar's Head)
1/4 lb deli provolone cheese, sliced thin
1 sm bag fresh spinach or baby spinach
1/4 cup pesto
2 TBS miced fresh garlic
Rosemary, Sage & Thyme
Olive Oil
Butcher's twine[p]Try to choose a nice thick piece of tenderloin, at least 4 inches diameter. Set it on a cutting board with the flattest side down, and have a nice sharp edge on your best chef's knife. You want to cut straight into the piece about 3/4" up from the bottom, straight across, as parallel to the cutting board as you can, stop when you are about 3/4" from cutting all the way through. Now you want to roll the loin away from the cut and keep slicing, maintaining a good 3/4" thickness, turn and slice til you reach the end. When you are done you should have a nice flat slightly rectangular piece of meat.[p]Pour a couple of tbs of olive oil onto the loin and rub it into both sides of the meat and lay it flat again. Spread the minced garlic and pesto evenly over the loin and sprinkle the herbs evenly to taste. [p]Lay the slices of prosciutto evenly, followed by the provolone, then spread a double layer of the spinach. Fold the far end back towards you and roll the loin back up firmly, but not so tight as to squeeze out the fillings as you roll. [p]Sprinkle more of the herbs on the outside to taste, wrap the roll in bacon and truss it up with butchers twine. [p]I cook this one in a 350 deg Egg, in a v-rack over firebricks and a drip pan, for about an hour to hour and a half, int temp of 155, pull, wrap in foil and rest for 10-15 minutes before serving 3/4 to 1 inch thick slices. Even the twine comes out delicious. [p]Cheers,
C~Q

Citizen Q

Sorry,
Jsut wrap it in one even layer of bacon, slightly overlapping the slices, you'll only use about a 1/2 lb, if that.