John Sp
TVWBB All-Star
Hello All,
This has been a brutal week of work and constant rain so today we chose to celebrate. We decided to tribute the humble pig with a festival of porkiness of Bacchanalian proportions. Today I prepared pork three ways by spinning up an Italian sausage stuffed pork loin roulade over-wrapped in a bacon weave. Below are some pictures of the proceedings.
Stuffing Under Way (Homemade Italian Sausage, Spinach, Feta, Onions, & Garlic)
Bacon Weave and Other Ingredients Staged for Roast Preparation
Stuffing the Roulade
Rolled, Weaved, Drizzled with EVOO, Rubbed with Montreal Steak, & Tied - Ready for the Spit
After 15 Minutes Indirect and Pretty Hot
Late in the Cook - Looking Awesome - Pulled at 150 Internal
Resting Prior to Carving
Plated
This turned out really well. The family really enjoyed it. I particularly liked the crispy texture and flavor provided by the bacon. Kari's rustic garlic-butter-asparagus was a perfect accompaniment. The stuffing was good but I was a bit disappointed in the cheese and felt that it could have been bolder. Next time I will use blue or Gorgonzola instead of the feta to give it more of a tang. All in all a great meal to celebrate the return of the sun on Sunday. Thanks for looking
Regards,
John
This has been a brutal week of work and constant rain so today we chose to celebrate. We decided to tribute the humble pig with a festival of porkiness of Bacchanalian proportions. Today I prepared pork three ways by spinning up an Italian sausage stuffed pork loin roulade over-wrapped in a bacon weave. Below are some pictures of the proceedings.
Stuffing Under Way (Homemade Italian Sausage, Spinach, Feta, Onions, & Garlic)
Bacon Weave and Other Ingredients Staged for Roast Preparation
Stuffing the Roulade
Rolled, Weaved, Drizzled with EVOO, Rubbed with Montreal Steak, & Tied - Ready for the Spit
After 15 Minutes Indirect and Pretty Hot
Late in the Cook - Looking Awesome - Pulled at 150 Internal
Resting Prior to Carving
Plated
This turned out really well. The family really enjoyed it. I particularly liked the crispy texture and flavor provided by the bacon. Kari's rustic garlic-butter-asparagus was a perfect accompaniment. The stuffing was good but I was a bit disappointed in the cheese and felt that it could have been bolder. Next time I will use blue or Gorgonzola instead of the feta to give it more of a tang. All in all a great meal to celebrate the return of the sun on Sunday. Thanks for looking
Regards,
John
