Stuffed Pork Loin Roulade on the Rotisserie

[John Sp]

Hello All,

I have been threatening to try a roulade style stuffed pork loin for awhile and yesterday I hauled off and did it. For this recipe I used the same Mediterranean Marinade (MM) I made for some grilled chicken a few months ago. It was used to marinate the asparagus and served as a basting sauce for the roast. Below are a few pictures of the process. This recipe made use of some of the bulk Italian sausage my wife and I made a few weeks ago.

Pork Loin Brined in Salt, Water, Lemon Pepper, Garlic, and Garlic Powder


Browning Off the Sausage


Finishing the Stuffing - Onions, Garlic, Spinach, and Feta Cheese


Butterflied Loin Sprinkled with Lemon Zest, Lemon Pepper, and Kosher Salt


Spread With Stuffing


Rolled, Trussed, Coated with EVOO, and Sprinkled with Lemon Pepper


Spinning it Up!


Mid Cook After Basting


Resting


Plated
​

This meal turned out great! The family really enjoyed it. I cut it too thin when carving so it was a bit hard to plate - we wound up using a spatula to plate the individual pieces of roulade. Also, my rotisserie basket did not work well for the asparagus - I had to finish that in the oven...

Regards,

John

 

[Rich Dahl]

John that's a great cook and great looking plate, nicely done!

 

[Brian Dahl]

Handsome meal, John. I love anything cooked on a rotisserie!

 

[Tony R]

 

[Bill Schultz]

Beautiful John, I know that tasted fantastic, very well done bud

 

[RogerS]

John looks great

 

[Mike Coffman]

Looks real tasty John!

 

[John Solak]

Nice, your stuffed loin looks like a winner!!!

 

[SE Davis]

Plate looks excellent John!
Scott

 

[Paul Kastner]

very nice looking meal.

 

[John Sp]

Thanks for the encouragement everyone! This one will go in our regular rotation I think...

Regards,

John

 

[Wolgast]

Thats how we roll/spin! Love it!