Mediterranean stuffed suckling pig loin and belly

Don Marco

Howdy...

Looked through my freezer yesterday and found this nice skin on suckling pig loin and belly. Time for an Eggsperiment !

After seasoning with kosher salt, fresh ground pepper, minced garlic and Steven Raichlens mediterranean Rub i put some spanish serrano ham on top of the loin part.
Topped that with diced onion, cream cheese stuffed cherry peppers, sun dried tomatoes and minced black olives.

Rolled the whole thing and tied it up, seasoned with a lot of salt for the crust and some more SR rub and put on the 400 F egg for 80 Minutes with some olive wood for smoke.

To make a long story shot : It was good enough to eat

The smell was phantastic, meat was juicy and the crust was crackin like it should be. The mix of the juicy tender young pork and the stuffing was out of this world delicious.

Had some romaine with italian dressing and parmesan, potatoe wedges and grilled bread with chipotle butter as sides and a good cold and dark "Schwarzer Herzog" to flush it down. Life is good !

Lean back and enjoy !























































DM

FlaPoolman

That looks great but it's torture. I'm starving and stuck here at work and you have to post something like that :laugh: Great job on the cook and pics :woohoo:

Panhandle Smoker

Great cook. Those stuffed pork Loins are great. Nice job.

Big'un

Wonderful pics. Great Job!

Gator Bait

Hi Don,

I would say your eggsperiment was a huge sucess! WOW, that looks as good as your Ribeye feast and that was a work of art!

Gator

Desert Oasis Woman

:woohoo: Gator's got it right with those drooly guys! what a wonderful meal you created!!

Florida Grillin Girl

I'd say you'd win the meat tying throwdown. The pork looks awsome.

Faith
Tampa, FL