LC's Pork Roulade

Misippi Egger

Last night I made LC's Pork Roulade (in the Recipe section of the Forum).

5.7 lb pork loin - filetted and pounded flat., then covered with the fantastic stuffing per the recipe (spinach, pine nuts, garlic, sundried tomatoes, onions,etc.):

Final touch was shredded mozzarella cheese.

Rolled and tied, seared all over and cooked indirect at 375-400* on an elevated grid over a drip pan.



Fed 11 adults and had 4-5 inches of uncut loin left over. :woohoo: :woohoo:
At LC's recommendation, I also made a roasted red pepper coulis to go over the meat slices (no pix). Great suggestion, LC ! :woohoo:
This is a great cook, your guests will be ever-impressed. Just allow enough prep time, as it takes a while. :( We had to wait a little for the finished product.

PS - Also made some Goink balls (first time) with Carnivore for appetizers and they were also a hit!

bubba tim

Hey Clark, I was just getting ready to ping you to see how your dinner turned out.. Looks good from where I sit. :woohoo:

JPF

Sounds like some more green egg converts on their way. Nice looking cook.

Spring Chicken

Looks great. I saved the recipe pictures and all in my "intend to cook recipe folder" for one of these days.

Spring "Pretty Food Can Be Good Too" Chicken
Spring Texas USA

lowercasebill

wow that looks great and the red pepper coulis sounds perfect.. please overnight the leftovers to me.
thanks
bill

Misippi Egger

Thanks, TIm.

Be sure and thank Michelle immensely! Her suggestions (as well as the basic recipe) were great!

You got a a good one there, ole Bubba.

Misippi Egger

NO WAY ! :woohoo: :woohoo: :evil:

JLOCKHART29

Best looking cook of the day award!! How many times a week you cooking on that thing!! :woohoo:

Little Chef

Clark - I am ever so impressed!! You did a great job! Everything looks super moist, and super delicioius! Really....very nice job!!
Yea, the prep does take some time...but when that beautiful piece of pork with the stuffing appears, its all worthwhile, no? :woohoo: :woohoo:
Thanks for trusting my input. (Now that you've had it, how do you feel about adding strawberries?)
Again, beautiful job! You done me proud!! :laugh: :woohoo: SO glad everyone enjoyed!
Talk soon!
LC.

Misippi Egger

2-3 times on average.

This was a big "wife's family" cook, as her brother was in town from Virginia.

It really turned out better than I thought. Jana made twice-baked potatoes and 'crunchy romaine toss' salad as sides, plus she made her favorite pudding dessert.

Everyone went home fat and happy !

Thanks for the kudos.

Misippi Egger

Thanks, Michelle.

I probably could have made the stuffing in advance, and that was the first time to try to filet the loin by 'unrolling' it. It was a little thin in a couple of places and thick in others, but the ole mallet smoothed most of that out. Overall it could have been a little thinner - NEXT time. :woohoo:

Strawberries? Who would have ever suggested such a thing??? :ohmy:

The red pepper coulis was a great (and easy) idea.

Thanks again for your time and help ! :woohoo: :side: :silly: :side:

PS - Pleeeze help Tim in Ocala, he's gonna need it ! LOL

Little Chef

Tim's gonna do juuust fine in Ocala....trust me.

Chance

Missipi Egger
the photos posted of your pork roulade are great.
I would like to try this tomorrow on the egg. How long did you do the indirect cook.

Thank You
Tony

Misippi Egger

Chance,

Sorry I missed responding last night, but I am on vacation and not checking very often.

I looked back at the times on my pics and it appears the total cook time was close to 2 hours. i hope that helps. It makes a very impressive presentation!

Post some pics of your cook. I look forward to seeing them.