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Boneless Rolled Pork Roast

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Brian
Brian Posts: 73
edited November -1 in EggHead Forum
Thanks for your time.[p]My wife picked up a boneless rolled pork roast. The roast has very little fat, I'm worried if I cook it low and slow it will be to dry. [p]Can you recommend any recipes? [p]
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  • Bahmanicious
    Bahmanicious Posts: 105
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    If you don't think it has enough fat, hit it with EVOO, or at least some >good< OO, tie it up, rub it with your favorite rub, then take it L&S. All will be well.
    Best,
    WA
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  • Unknown
    Unknown
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    Brian,[p]Just butterfly the roast and this should give you some ideas.[p]Pork, Loin, Stuffed, Richard


    [p]INGREDIENTS:
    1 3-5 Lbs Pork Loin, Butterflied
    1/4 Lb Capicola, Thinly sliced
    1/3 Cup Cottage Cheese or Ricotta
    1 Pkg Spinach, Fresh
    1/3 Cup Mozzarella, Shredded
    1/4 Cup Pignole nuts, pine nuts
    3-4 Slices Bacon, Uncooked, cut in half
    1/3 Cup Mango Chutney
    EVOO
    Rub
    1 Tbs Garlic Powder
    1 Tbs Black Pepper, Fresh ground
    1 Tbs Favorite Pork Rub
    Butcher Twine
    Time & Temp Line:
    3:45 PM 250°F DOME 68°F
    4:20 PM 275°F DOME 88°F
    4:45 PM 300°F DOME 103°F
    5:30 PM 300°F DOME 140°F




    Preparation:
    1 Take the pork loin and butterfly it. Take the spinach and sauté with EVOO until limp.
    2 Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olive oil and a rub of your choice.,
    3 Layer: capicola, spinach, cottage cheese or ricotta, pignole nuts, shredded mozzarella & mango chutney.
    4 Roll up and tie the twine, Place in a "V" rack with the open section up. Cover with bacon slices.
    Cooking
    1 Used large BGE set up indirect. 2-3 pieces apple or guava wood for smoke. Had earlier in the day cooked BB ribs @250°F so started the loin at 250°F and slowly brought it up to 300°F. Total cooking time 1 hour and 45 minutes. Let rest for 30 minutes Don't forget to remove the twine. Removed from BGE when internal temperature reached 140°F. Had a few chicken pieces so they went along for the ride. Pulled them 1 hour 15 minutes.


    Servings: 6
    Preparation time: 15 minutes
    Cooking time: 1 hour and 45 minutes
    Ready in: 2 hours and 15 minutes

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard, 07/01/07[p]If I were going to be doing one from the start would get the BGE to 300-325F and the cooking time should be closer to 1- 1 1/2 hours for a loin this size.[p]07/15/07--Someone on the forum mentioned that Mr Toad started the stuffed loin many years ago. Thank you SIR!. He cut a loin into thirds horizontallly and I think I will try the sliced into thirds and pounded a bit next time.


    [p]
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