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Roasted Herb-Stuffed Pork Loin (Arista dI Maiale)
bgebrent
Posts: 19,636
This is a classic recipe from Coco Lezzone in Florence that caught to my attention. Made it tonight for our guests. A tunnel is created in the pork loin. It is then stuffed with fresh sage, rosemary, garlic and S & P. S & P plus some Jim's Own (not in the traditional recipe 
on the outside. Cooked it indirect at 350 with a few chunks of apple wood. This was really good. Only change would be to use roasted garlic. The fresh garlic was a little too strong. Garlic mashers and broccoli on the side.
on the outside. Cooked it indirect at 350 with a few chunks of apple wood. This was really good. Only change would be to use roasted garlic. The fresh garlic was a little too strong. Garlic mashers and broccoli on the side.Sandy Springs & Dawsonville Ga
Comments
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Wow that looks good. I zoomed in and I see a LOT of garlic in that there stuffing mix. Wowza!!!
dis you core out a hole in it somehow? Or just insert a narrow knife and then stuff it?--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
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I'd hit it."I've made a note never to piss you two off." - Stike
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Yum!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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Nice cook Brent!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Brother ski, I followed the traditional italian recipe. It called for creating the hollow with the handle of a wooden spoon. That's what I did. The spoon handle dissected along the grain easily. Stuffing took some work and ended up graduated end to center. No unhappy diners. Roasted garlic next round.Sea2Ski said:Wow that looks good. I zoomed in and I see a LOT of garlic in that there stuffing mix. Wowza!!!
dis you core out a hole in it somehow? Or just insert a narrow knife and then stuff it?Sandy Springs & Dawsonville Ga -
Thanks Matt! Gonna modify. Nothing to do with the egg.Mattman3969 said:Nice cook Brent!!Sandy Springs & Dawsonville Ga -
F. Yeah.
Cheers brother, thems good eats.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Man I have to get off this site late night I am getting more hungry with each postXL BGE
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Looks awesome!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Thank you brother!thetrim said:Looks awesome!Sandy Springs & Dawsonville Ga -
Another home run. Love that view overlooking the lake. Does that stay year round or do the leaves get in the way during the warmer months?Stillwater, MN
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Thank you brother! Some hard woods come summer. Go Cats!StillH2OEgger said:Another home run. Love that view overlooking the lake. Does that stay year round or do the leaves get in the way during the warmer months?Sandy Springs & Dawsonville Ga -
The view!
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
The food is also nice too!
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Wow. Lovely looking food.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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What a great looking meal you have there!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
That is beautiful Brent. I have done stuffed pork loin roasts, but I sliced, stuffed and retired the roast. I want to try the spoon method. It is a lot of work either way. Looks awesome, and very delicious. Great cook and presentation. Worth the effort."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That's off the charts nice. What's cool is that looks simple to make but is flavorful and will impress the guests. I'm definitely going to steal this recipe.Coleman, Texas
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... as is SWMBO, she wants the lake too.SciAggie said:... I'm definitely going to steal this recipe.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Perfectly cooked and awesome!
Well done!Living the good life smoking and joking -
That's a beauty! Good reminder re garlic, been there.canuckland
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That looks great Brent I am a big fan of porchetta, i have done the butterfly and re tie method like @yukonron but want to try this. Nice job!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Love it.... looks like it was cooked perfectly. I know your guest will return for the egged food!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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@bgebrent any chance you remember what internal temp you cooked this to?
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Fine looking eats and the view! maybe I should try it at the GA fest!
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Good idea, I did them at the Eggtoberfest a couple years ago they were a hit for sure.Jupiter Jim said:Fine looking eats and the view! maybe I should try it at the GA fest!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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Thank you. Roast the garlic first for a home run.JNDATHP said:Very nicely done. Love the color!Sandy Springs & Dawsonville Ga
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