Pork, more pork, and some more pork for good measure

ChillyWillis

@Hunter1881 posted a thread on a stuffed pork loin he was doing a few days ago and while we were discussing other possible stuffing ideas it got me thinking.... which lead to this. I made a fresh basil pesto, and roll cut a good sized pork tenderloin. I spread the pesto on the inside and then added the leftover motzerella and Italian sausage from my pizza cook last night, along with some extra parmisean for good measure. I rolled the loin back up, and then wrapped it with bacon. I have a feeling some good eats are on the way. Thanks for the inspiration Hunter! 

jabam

That has no choice but to be good!!

SGH

Pork, pork and pork. 3 of my very favorites. Standing by for the finale brother chilly.

ChillyWillis

SGH said:

Pork, pork and pork. 3 of my very favorites. 

I always knew you were a man of impeccable taste. 

Legume

That's going to be great!

ChillyWillis

This meal was amazing. I truly think this was the best meal to come off of my egg in the 3 years I've owned it. All of the flavors paired with each other perfectly. Unfortunately I didn't get too many good pictures, but I'll be making this again for sure so hopefully I can get some then. I would highly recommend this cook for any of you that like the flavors of Italy. The Chilly household has eaten well tonight. 

SGH

Allow me brother chilly:

Legume

Yeah, that looks unbelievable, especially the fresh pesto.

SGH

ChillyWillis said:

I always knew you were a man of impeccable taste. 

I have always thought so too 

Legume

Pork is one of my favorites.  Pork, pork and pork are three of my favorites.

Hunter1881

Man that looks amazing. Glad I can be good for something.

stemc33

I like it.  

I didn't know you could get so much in a tenderloin. @ChillyWillis, did you hammer it out or just stuff it after roll cutting? This would be perfect for my wife and I since it's just the two of us. I always use a loin when I'm going to have stuffed pork, but it's too much food for two. 

ChillyWillis

@Hunter1881 I remember you weren't sure how to do a pesto. Here is the recipe I used. 
1 cup fresh basil (pack it as full as you can)
2 cloves garlic
1/8ish cup pine nuts
1/3 cup Parmesean cheese
salt and pepper to taste (be easy on the salt if you're doing this loin recipe... The sausage and bacon bring plenty to the mix)
1/3 cup Olive oil

mix everything except for the olive oil into a food processor pulse a bit and then slowly add the olive oil as you continue to pulse. 

If you can, make it early. The longer it sits the more the flavors meld. 

Thanks again for the inspiration!  This really was one of the best tasting things to ever come off my egg. 

ChillyWillis

@stemc33 I didn't hammer it, I just went with a roll cut (but my knife skills were working for me tonight). The trick to stuffing it so full is making sure the end of the roll cut is as thin as you can get. Then you put all of the sausage towards what will end up being the middle of the loin and roll back up. I like to leave about a 1/3 of the loin without the sausage so it's easier to get the loin to wrap around and seal in all that goodness. 

Hunter1881

Thanks. I will definitely try this one out. 

blasting

@ChillyWillis   -  You are the man!  That looks absolutely amazing!  Bookmarked.

Hunter1881

I have a question. At what temp did you pull yours? I wasn't sure what temp because I wasn't sure how to tell if I was in the pork or the stuffing. Or if there would be a temp difference. 

ChillyWillis

@Hunter1881 I cooked raised indirect at 425, then pulled at 125 IT, removed the AR and stone on my spider, put on my spider grill then rolled the loin on the spider back and forth constantly with the dome open for about 2 or 3 minutes to get a good consistancy to the bacon. I pulled when the thickest part of the loin hit 140 on the Thremapen. 

If if you don't have the AR, cooking indirect with the platesetter and then pulling it and rolling direct should work close to the same way. 

I had pan seared the sausage last night in a CI skillet for pizza so I wasn't worried about it. Also I'd recommend doing the same if you make this. Browning sausage is always a good thing for flavors sake. Plus that way you don't need to worry about ground undercooked pork in the stuffing and can just check for the general IT of the pork loin. 

Hunter1881

I do have an AR. Thanks again Chilly

johnmitchell

That is truly a great looking meal..Great cook.

bluebird66

Wow!