Pork explosion! (lots of pics(

JPF

Found a couple small cut pork loin chunks at the local market and stuffed with what I had in the fridge. The contents were provolone, parmesan cheese, spinach, cream cheese, and roasted mango chipotle sauce. Served with some mango habenaro sauce on top.









These were really good. Lost a bunch of cheese since they were so narrow. The bacon didn't hold it in very well. Jamacian firewalk and pineapple head rub was great on these.

Ripnem

That looks great John. I just ate, but my stomach wants some of that pig.

Marc from IL

LOL!! Cant forget the Ultra.

BBQMaven

Oh my, that is the best I've seen (or I'm starving) in a long time.

Little Chef

Hi John,
Nice cook. Love your filling ingredients. If I may, a suggestion for you to try next time to make it easier for you? After cutting, but before stuffing the pork, pound it out....You can use a meat mallet, the bottom of a skillet...whatever.
Pound it until it is all a uniform thickness. It will become a much larger surface area to work with and stuff. You can roll it much tighter this way as well. A bit of butchers twine to tie it, especially on the ends, will also help keep filling (especially your cheeses) inside. (see LC's pork roulade in the recipe book in this forum.)
Hope this helps! Happy cookin!
LC
Hollywood, FL

Desert Oasis Woman

:laugh: yer on a roll :silly: new craze o the forum
looks fantastic!!

Broc

Oh, my gunness!

Y'ere givin' me a heart attack!

:laugh:

Eggspert

John- Is there left overs in Ar Kansas? I usually head your way in duck season but, I could make an exception!

BuBaQlishus

Nice....an option I use is to brine the pork loin for severeal hours...cut a pocket thru one end almost through to the other end...shred your cheese with slivers of spinach, well tossed with S&P and stuff..then stich end or use skewers to thread closure....drip pan with apple juice and beer blended with your spices of your choice to keep moist...155 take off indirect cooking and let rest 15 minutes...take drip pan juices and reduce, if necessary for glaze....