Spinach Stuffed Pork Loin

[Phil Perrin]

So,it's that time of year. We start having people over most weekends to cook out. Pammi asked what I wanted to cook. Spinach stuffed pork loin was my answer!
I started with a whole pork loin from Sam's and cut an 8" piece from it. The rest was cut into roasts and boneless pork chops. I butterflied the chunk,seasoned it with salt and pepper,then loaded it with soft feta cheese and some fresh spinach that Pammi sauteed with garlic!

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It then got rerolled and secured with some silicon bands.

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Onto the kettle with the charcoal baskets to do indirect.
I also used the Genesis for some market fresh taters and corn. The guy at the farmer's market asked if we liked sweet corn. When we told him that we did.he shucked an ear, broke it in two and handed them to us! Needless to say,we took a bite. Then another! That corn was soo sweet,we knew it'd be even better on the grill!

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And the star of the show! Cooked to just over 145*,it was moist and juicy! And with a table full of guests,no plated pics were taken!

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But it was soooo good! Pammi said I need to make it this summer when the family invades my small neck of the woods! Okay!

 

[Wolgast]

That one Phil is to die for! Looks awesome

 

[Cliff Bartlett]

Looks great Phil. Excellent job!

 

[Mark B]

Nicely done Phil. Roast looks great. And I am definitely looking forward to some sweet corn this summer.

 

[Matt Rector]

Man that looks great! Stuffing Pork can only be good, especially with great ingredients like those.

 

[Rich Dahl]

Great cook Phil, going to give that one a try!

 

[Barb D]

Outstanding job Phil and the sides were spot on. Great job you two.

 

[Craig Alumbaugh]

Man that is mighty tasty

 

[Luke P]

Loin looking nice and dark on that Weber! Well done!

 

[Clint]

You know we want a sliced shot Phil

 

[GGross]

Looks great I'll have to give that a try