Loin, Rolled & Stuffed

[Rich G]

Sure seems like a while since I grilled anything! Butterflied a 5 lb piece of pork loin, stuffed with some of my homemade hot italian sausage, spinach, onion and mushrooms (sautéed the last three items, then made sure to drain very well.) Rolled it up, jelly-roll style, trussed, and dusted with DP Red Eye Express. Went indirect at ???degrees (maybe 400/425 on the weber thermo) for about 90 minutes, then rested and sliced up. The flavors were very good, but I cooked it a bit past where I should have, and it needed a pan sauce (which I didn't have) to combat a little dryness. Definitely a keeper, though!

Rolled:

Resting:

Sliced:

Have a great weekend!!

Rich

PS: Sorry about the pic sizes......on a borrowed computer, and the resizing is a challenge.....

 

[Len Dennis]

Nice combination. Looks wonderful!

 

[ChuckO]

That's a beautiful cook! I did a loin last night, would have loved to get that crust you got

 

[Pat G]

That looks mighty tasty Rich.

 

[Rich Dahl]

That looks great Rich, bet the flavors were awesome.

 

[Barb D]

That is one amazing pork loin. Everything you put in it sounded awesome and great pics.

 

[Gary London]

Looks lovely

 

[Robert-R]

That there loin is a thing of beauty! But it tasted wonderful.

 

[John Sp]

Nicely done Rich! Stuffed pork loin is one of our favorites. Your stuffing sounds really good...

Regards,

John

 

[TonyUK]

Plenty of pork loin action of late. And that one is right up there. Beauty.