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Stuffed Pork Loin

Cymbaline65
Cymbaline65 Posts: 800
in EggHead Forum

Had friends over on Saturday night for dinner. I've done this recipe before but I figured I'd share with everyone this time. The Loin is stuffed with Cremini mushrooms, spinach, fresh thyme, rosemary, sage and Parmesan cheese smuggled in from Italy (shhh...customs didn't ask) bound together with some croutons. Forgive my photography skills but I was in a hurry to get the troops fed...

Indirect, 350 deg, pulled the meat off at 145 deg in the center and let rest for 20 minutes. Some of the stuffing leaked out the side...grrrr...

Served with braised greens and roasted smashed potatoes.

In the  Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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Comments

  • caliking
    caliking Posts: 19,780
    Looks damn good! We smuggled in some prosciutto and pecorino when we returned form Italy a few years ago. We were travelling light (just a pilot case and backpack). Customs asked about wine, which we didn't have, so we were good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Looks great! What's that on the left hand side of the plate?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Cymbaline65
    Cymbaline65 Posts: 800

    Hi TofN,

    Those are Roasted Smashed Potatoes. Essentially, you boil Red Bliss potatoes so the knife pierces easily and "smash" them into little disks. Season with salt, pepper, fresh herbs (your choice) and coat generously with EVOO. Roast for 30-35 minutes at 425. Crispy exterior with creamy interior. Very simple and very tasty.

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Cymbaline65
    Cymbaline65 Posts: 800
    caliking said:
    Looks damn good! We smuggled in some prosciutto and pecorino when we returned form Italy a few years ago. We were travelling light (just a pilot case and backpack). Customs asked about wine, which we didn't have, so we were good!
    Full disclosure: My Mother In Law is married to an Italian national and spends 1/2 the year in Italy, other half stateside. She's mandated to bring back cheese
    :D
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Wow- beautiful meal!  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Ragtop99
    Ragtop99 Posts: 1,570
    SmokeyPitt said:
    Wow- beautiful meal!  
    what he said. :)

    Cooking on an XL and Medium in Bethesda, MD.
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  • Cymbaline65
    Cymbaline65 Posts: 800
    Thanks for the compliments. I was quite happy with the outcome. Granted, I'm not much of a plating artiste compared to others here in the forum. But hey, could be worse. It's hard to complain when you can be outside on a beautiful fall day cooking dinner, listening to music and consuming adult beverages.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
    · Share on FacebookShare on Twitter

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