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Stuffed Pork Loin

Hunter1881
Hunter1881 Posts: 406
edited May 2015 in EggHead Forum
Decided to finally try this. First one was stuffed with fresh mozzarella, sun-dried tomato, fresh spinach, and a couple strips of bacon. I'm not much on spinach so I went stuffed with fresh mozzarella and fresh tomato. Wrapped mine with bacon. Both with Dizzy Dust. Mine needed something else. The one with spinach was actually good. We had sides of oven baked potatoes, grilled asparagus, and Sister Schubert rolls. And bacon on the inside is great..

Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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Comments

  • Hunter1881
    Hunter1881 Posts: 406
    And I HATE this new set-up when posting from mobile device!!!! 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • ChillyWillis
    ChillyWillis Posts: 893
    I'll bet a fresh pesto would have been awesome in that second loin you thought was missing something. The cook looks great though... I'd have devoured both of those!
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  • Hunter1881
    Hunter1881 Posts: 406
    Thanks @ChillyWillis. I may try that next time. I have a fresh pork loin in fridge.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    How bout some fresh basil instead of spinach?

    Little Rock, AR

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  • Hunter1881
    Hunter1881 Posts: 406
    @Biggreenpharmacist I really have no idea why or why not. Saw someone had used it on here and thought I would try it. May put basil on the list. Until I got the egg it was burgers or steaks. Now I look at y'all's cooks and think I am Emeril. So I try stuff. Saw someone a minute ago that did apples. Chilly mentioned pesto. You mention basil. Now I am thinking what type of Apple, what the H*** is pesto and how much basil lol. 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • BigGreenGiant
    BigGreenGiant Posts: 41
    Endless ideas I keep seeing for things to cook
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  • Hunter1881
    Hunter1881 Posts: 406
    @BigGreenGiant Its a never ending cycle. I told you these guys are really helpful. But when it comes to your wallet this place/BGE is the devil. But at least you eat well. Most of the time anyway. 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Hunter1881 said:
    @Biggreenpharmacist I really have no idea why or why not. Saw someone had used it on here and thought I would try it. May put basil on the list. Until I got the egg it was burgers or steaks. Now I look at y'all's cooks and think I am Emeril. So I try stuff. Saw someone a minute ago that did apples. Chilly mentioned pesto. You mention basil. Now I am thinking what type of Apple, what the H*** is pesto and how much basil lol. 
    I feel
    your pain. I'm the same way. I still havent tried paella but by golly I got all the stuff to make it except the seafood, but its on the " to do" list. Got my pan, saffron, and bomba rice ( whatever the hell that is). 

    Little Rock, AR

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  • ChillyWillis
    ChillyWillis Posts: 893
    edited May 2015
    @Hunter1881 here is an old thread where I did a stuffed loin with a sage pesto. I wasn't a fan of the sage I used in this perticular cook, but I've done it several times since with basil pesto and its killer. 

    Also, if you don't know what pesto is it's an Italian sauce with fresh herbs, olive oil, cheese, and pine nuts (there are a million other types of pesto, but for simplicity's sake I'll leave it at that for now)..... And if you do know already and are just messing around my sarcasm sensors are dead at this point in the evening due to cinco de mayo followed by attending a Red Sox game. Carry on. 

    http://eggheadforum.com/discussion/1169007/sage-pesto-stuffed-pork-loin/p1

    Edit: most pesto you see in the U.S. Is basil based, so really @Biggreenpharmacist and I have similar thoughts on this. 
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  • Hunter1881
    Hunter1881 Posts: 406
    ChillyWillis said:
    @Hunter1881 here is an old thread where I did a stuffed loin with a sage pesto. I wasn't a fan of the sage I used in this perticular cook, but I've done it several times since with basil pesto and its killer. 

    Also, if you don't know what pesto is it's an Italian sauce with fresh herbs, olive oil, cheese, and pine nuts (there are a million other types of pesto, but for simplicity's sake I'll leave it at that for now)..... And if you do know already and are just messing around my sarcasm sensors are dead at this point in the evening due to cinco de mayo followed by attending a Red Sox game. Carry on. 

    http://eggheadforum.com/discussion/1169007/sage-pesto-stuffed-pork-loin/p1

    Edit: most pesto you see in the U.S. Is basil based, so really @Biggreenpharmacist and I have similar thoughts on this. 
    I actually did know it was an Italian sauce. That's about it. I sure didn't have any idea what was in it. Thanks for the link.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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