Yet another roast pork dinner

Broc

My reputation with roast pork roulade has turned me into a one note Johnny, lately, and I've been asked to prepare another main meal for a dinner party of 40 for the First of March. The full pork loins will be provided.

I like to butterfly the loins open, like s scroll, :woohoo: stuff 'em and roll 'em back up --

Then apply a spicy dry rub over mustard...

wrap in plastic and refrigerate overnight before --

searing and roasting the next day. [Versions of Mr. Toad's] :cheer:

Anyone want to recommend different fixins? :ermm: :ermm: :ermm:

~ Broc!

BamaBackdraft

Sounds like you have the pork roll down pat. What do you stuff it with? I have used a paste of minced garlic, minced onion, minced black olives, pickled jalepeno peppers relish, rosemary and Paul Prudone Pork Magic. Spread it on the inside and rolled up, tied up and covered with PP Magic. My problem is I never write down anything and tend to grab what I have in the fridge and cabinets and wing it. When I hit a homerun don't have any measurements to go by.

Richard Fl

Thanks to Mr Toad these have evolved.

Pork, Loin, Stuffed, Richard




INGREDIENTS:
1 3-5 Lbs Pork Loin, Butterflied
1/4 Lb Capicola, Thinly sliced
1/3 Cup Cottage Cheese or Ricotta
1 Pkg Spinach, Fresh
1/3 Cup Mozzarella, Shredded
1/4 Cup Pignole nuts, pine nuts
3-4 Slices Bacon, Uncooked, cut in half
1/3 Cup Mango Chutney
EVOO
Rub
1 Tbs Garlic Powder
1 Tbs Black Pepper, Fresh ground
1 Tbs Favorite Pork Rub
Butcher Twine
Time & Temp Line:
3:45 PM 250°F DOME 68°F
4:20 PM 275°F DOME 88°F
4:45 PM 300°F DOME 103°F
5:30 PM 300°F DOME 140°F




Preparation:
1 Take the pork loin and butterfly it. Take the spinach and sauté with EVOO until limp.
2 Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olive oil and a rub of your choice.,
3 Layer: capicola, spinach, cottage cheese or ricotta, pignole nuts, shredded mozzarella & mango chutney.
4 Roll up and tie the twine, Place in a "V" rack with the open section up. Cover with bacon slices.
Cooking
1 Used large BGE set up indirect. 2-3 pieces apple or guava wood for smoke. Had earlier in the day cooked BB ribs @250°F so started the loin at 250°F and slowly brought it up to 300°F. Total cooking time 1 hour and 45 minutes. Let rest for 30 minutes Don't forget to remove the twine. Removed from BGE when internal temperature reached 140°F. Had a few chicken pieces so they went along for the ride. Pulled them 1 hour 15 minutes.


Servings: 6
Preparation time: 15 minutes
Cooking time: 1 hour and 45 minutes
Ready in: 2 hours and 15 minutes

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 07/01/07

If I were going to be doing one from the start would get the BGE to 300-325F and the cooking time should be closer to 1- 1 1/2 hours for a loin this size.

07/15/07--Someone on the forum mentioned that Mr Toad started the stuffed loin many years ago. Thank you SIR!. He cut a loin into thirds horizontallly and I think I will try the sliced into thirds and pounded a bit next time.

2008/01/29 Richard Fl: Small BGE indirect @350F. Made a #4 Loin tonight, butterflyed like a jelly roll. , added 4 Tbs Bacon Bits and a couple of tablespoons of Zaater (MidEast spice blend) to the mix along with cottage cheese instead of ricotta. Nice change. store was out of capicola, so used sliced baked ham.