Saturday evening dinner - pic heavy

Weekend Warrior

First off, let me apologize for my photos. I can cook better than I can point and shoot(I think) :S . I tried doing a stuffed pork loin for the first time and borrowed ingredients from a couple recipes that have been posted. If you see something about the cook that looks like your recipe, thank you very much for your contribution. It was a great dinner.

Scroll cut 3# pork loin. DP Red Eye dusted with a layer of McCormick Garlic & Herb minced garlic.



Add baby spinach, black olives, feta and roasted peppers.



Rolled, tied and on Large #1 at 400 indirect.



Some fresh sweet corn on the cob one Large#2.............



Some Romaine hearts ready to go when the roast rests. Awful picture. I will endeavor to do better.



Stuffed loin sliced and on the dinner platter.



And finally on the plate where I want it. Yummy
stuff.



Finally, I would like to ask for help naming the twins; aka Large #1 and Large #2. The winning suggestion will win..........ah, something. Hope you enjoyed the pics. Mark

Tractor

It looks like a great meal! Scroll cut pork loin...did you have them cut it that way at the butcher shop?

Zippylip

That looks absolutely spectacular, was the pork at all dry? I have a problem with dryness every time I cook one of those things

Frank from Houma

That looks outstanding.

Heckle and Jeckle :laugh:

ric3677

Frank....Heggle and Jeggle

Nice cook by the way....I am going to have to try something like that soon.

Rick

Weekend Warrior

No, I cut it, but I cheated. I set the roast in a shallow aluminum drip pan and used my long, thin jerky knife to make a 5/8" thick slice as I rolled the roast in the pan. It worked great.

Weekend Warrior

It was a teansy bit dry, but still very good. I pulled it at exactly 140 internal too. I am going to marinate the loin the next time and probably add some fresh shrooms and sausage to the mix. Thanks, Mark

BobS

Zippylip wrote:

That looks absolutely spectacular, was the pork at all dry? I have a problem with dryness every time I cook one of those things

If you pull it at 140 F, I do not think it will be dry.

Zippylip

I wonder if brining would work with this cut similar to what it does for turkey, I may give it a try

Daddyo

Very nice looking meal. What did you do with the lettuce? I see it's been on the grill. Do you put salad dressing on it after that?

Weekend Warrior

Yes, just brushed with evoo, peppered, very lightly salted and few minutes on the grill then spritzed with Red Rasberry Balsamic Vinagrette. Some folks will sprinkle it with fresh parmesian and bacon bits too. It's very tasty.

lowercasebill

looks delicious..wish the bottomless pits liked olives and feta. . i cook pork at 325°-350° i think 400° might make the out side a bit dry by the time the inside is at temp.. just a thought.. and you can always wrap it in bacon

name the twins...
from austin powers "but Basil! TWINS
i will leave the names of the twins out of the post.
then there is always the obvious...
"the right one" and "the left one"
i better quit. :evil:
bill

Coburn

Amazining dinner! Your deck looks sweet too!

Woodbutcher

Food looks great! In reference to the twins I thought of Gemini's twin stars of Pollux and Castor. I named my XL Jupiter, my Medium is Venus and the Mini is Pluto.

Unknown

All I can say is, you should have had company?? to help eat it. It looks wonderful!!! Was it?

Big'un

As far as the twins go, How about Romaine and Basil?

These are Triple Threats. They are always juicy and never dry as long as you pull them at 140F. They melt in your mouth!

jonboy

Remember Dr. Suess
Thegg #1 and Thegg #2
jonboy

Cecil

Green 1 and Green 2
Good looking food!

Walt

Unknown

Looks great and wish I owned an EGG..Someday someone will buy one for me.. :evil: