AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Pork Recipes => Topic started by: bbqjoe on January 27, 2009, 03:54:43 pm
-
Here is something I made not too long ago.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01590.jpg)
Start with a fresh pork loin roast.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01591.jpg)
Slice almost in half, but not quite.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01592.jpg)
Open like a book.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01593.jpg)
Make a slice down the center, again not quite all the way through.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01594.jpg)
Now make a slice starting at the middle and working towards the outside edge. Again, don't cut all the way through.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01595.jpg)
Open like a book, and do the same thing on the opposite side.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01596.jpg)
Like this.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01597.jpg)
Then sprinkle with your favorite rub.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01607.jpg)
Then grab you some of this.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01599.jpg)
Layer the pork with the prosciutto.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01600.jpg)
Alternate sundried tomatoes and fresh whole basil.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01601.jpg)
Add fresh sliced red onion.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01602.jpg)
Now roll it up.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01604.jpg)
Now place a layer of bacon on top.
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01606.jpg)
Tie with string, and sprinkle again with rub.
Place in your smoker and go for 160° internal temp.
Allow to cool slightly, remove string and slice.
(http://i47.photobucket.com/albums/f172/barbecuejoe/italianstuffedporkloin.jpg)
(http://i47.photobucket.com/albums/f172/barbecuejoe/food/DSC01619.jpg)
We served this with mashed sweet potatoes, candied apples and asparagus.
Enjoy!!!
-
That looks great Joe, I'll have one to go. ;)
-
looks very good and perfectly rolled...I always have trouble getting my stuff to stay tight.
-
looks very good and perfectly rolled...I always have trouble getting my stuff to stay tight.
I used string on some. They also make a high temp food tie. It's like a zip strip cable tie thingy.
-
Very Nice Joe!! My wife will love ya for posting that!! Now I get to make it!
-
very nice
-
You have no idea how hungry I am right now after looking at that.
WOW, that looks incredibly tasty.
Joe, where have you been the past few years?? Great to have you on the site. Keep them coming.. ;)
-
When I leave this earth..... Mike, make sure and place all of the food photos in my casket........ it's all to die for....... I am counting on you do that.. except no pictures of your boiled ribs...........
-
looks fantastic, guess I know what I am smoking this weekend
Colt
-
Joe, where have you been the past few years?? Great to have you on the site. Keep them coming.. ;)
I've been driving moderators crazy on other boards. Don't worry though, I'll behave here. ;D
-
As usual Joe looking great that one is a must try.
-
Looks great, but where is the cheese?? ;D
-
Yep. Gonna have to give that one a try. Nice!
-
Anybody try this yet?
-
I haven't yet, but it's on the list to purchase when I go shopping next. It certainly looks great and I can't wait to taste it.
-
Thanks for the pictures. I just finished a salad for lunch and now I'm really hungry. Showed it to my boss and he cusses you out to. Will have to try it.
-
:oOh My GOd!... It's a 'bacon explosion' on steroids! I just picked up the ingredients, and some dried cranberries to add to the rollup.
Gonna be yummo
-
Joe, where have you been the past few years?? Great to have you on the site. Keep them coming.. ;)
I've been driving moderators crazy on other boards. Don't worry though, I'll behave here. ;D
Yeah. Apparently you have to go a long way to get banned over there. They are so flexible and open, after all. (Where's the sarcasm face?) I get the impression that banned there isn't exactly an exclusive club...
Hope they don't chase me down for that! ;D
I've gone looking for banned members posts, to try and figger out what they did. No luck so far...
Hope I get a trip to Laughlin again sometime, so we can stop at your place! Maybe just a road trip. Hmmm...
dk
-
This looks so good! My wouth is watering so badly right now, I have to spit!
-
Nothing like a good spit......
-
OK Joe, I put this together tonight following your recipe!! Looks good so far, onion, prosciutto ham, spinach, sun dried tomatoes, roasted garlic and some Dizzy dust. One I added red bell pepper to the mix. Pretty much how you showed us, thanks... Finishing pic's later..
(http://i42.photobucket.com/albums/e318/quiggsfile/SANY0730.jpg)
(http://i42.photobucket.com/albums/e318/quiggsfile/SANY0731.jpg)
(http://i42.photobucket.com/albums/e318/quiggsfile/SANY0732.jpg)
Quiggs
-
call me....
-
Yea, me too, I want to come over for dinner. I have to make that... SOON... ;)
-
Cheese, I am telling you some Provolone or Mozzarella would hold up well to this, but I love cheese.
-
Cheese, I am telling you some Provolone or Mozzarella would hold up well to this, but I love cheese.
Yup cheese would have helped my version. I let it cook a bit to long for me. Dried it out some but still very tasty! Next time provalone!
(http://i42.photobucket.com/albums/e318/quiggsfile/SANY0736.jpg)
With some artie's
(http://i42.photobucket.com/albums/e318/quiggsfile/SANY0734.jpg)
-
Ok.. who ate of all of that
-
If you head out the the East Valley (Queen Creek area) you should stop into the Pork Shop for some fresh loins and the best BACON and pork lunch meats on the planet. I don't know why they are not a sponsor here yet....
-
If you head out the the East Valley (Queen Creek area) you should stop into the Pork Shop for some fresh loins and the best BACON and pork lunch meats on the planet. I don't know why they are not a sponsor here yet....
I don't know why either. If you stop by there, give them our info... ;)
-
Ooh, that turned out really nice! Good job! I'll have to try it with beef since I don't eat pork.
-
That looks really good. i have a few recipes of roulade that I have done and always used the same method with butcher's twine. Yesterday I made a few dozen rouladen for the restaurant who last year was using twine as well. This time they ordered cald fat instead. If you can get your hands on it, I have to tell you a solid mesh net of fat is the great way to go to keep that meat roll together.
-
a solid mesh net of fat? Where do you get something like that?
-
a solid mesh net of fat? Where do you get something like that?
YOu make it w/ bacon- weave a bunch crosswise over/ under about 7 by 7 grid. Haven' t you seen the posts on the "bacon explosion"?
-
Ooh, that turned out really nice! Good job! I'll have to try it with beef since I don't eat pork.
smoked "meatloaf" roll w/ lots of onion, mushroom, bell pepper, is to die for.
i don't know what you'll substitute for the bacon mesh "surround" , though.
-
That looks fabulous! My wife's family is all Tuscan. They'll go crazy if I made this for them. Gotta give it a try1 :P
-
Yea, I have this on the plan to try out soon as well. Great looking meal...
-
That looks great! Thanks for the detailed pix!
-
I am going to have to try that soon. I also think some mozzarella would work great in this.
-
i too am gonna try this, it looks yummy :) holly
-
OK, so everyone who replied said they wanted to put this on their to-do list. We did too and this is our version done tonight. Starting with a boneless pork loin, we don't have to re-post the pics of how to butterfly it - Joe did an excellent job of that. Here is our starting grid...
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10608.jpg)
We started with some premium Capicolla - nicely cured, with some serious heat
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10609.jpg)
Then topped with sundried tomatoes and some fresh minced garlic
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10612.jpg)
Next comes fresh basil leaves
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10615.jpg)
And then y'all were sayin' that there needed to be cheese!! Especially Toys4 - DAVE! so we laid down some pieces of mozarella
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10618.jpg)
Seasoned with our favorite rub and sprinkled with some thinly sliced red onion - one family member is allergic to onion that's why it is only on HALF the loin
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10620.jpg)
Rolled up and tied with string thanks to Joe for that tip
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10621.jpg)
And instead of a few pieces of bacon, we chose to do the full bacon fatty weave, and encased our little pork experiment in that.
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10622.jpg)
There was no way to insert a thermometer not knowing if it would be up against boiling cheese or whatever so we went with gut feeling on weight and how long we figured until the meat came to safe temp. We went about 2 1/2 hours at 240 and it was a tiny tad too long. Meat temp was 170 when we took it off, could have been 155 or so. Rested about 45 min. and this was the final product.
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10623.jpg)
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10625.jpg)
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10628.jpg)
(http://i877.photobucket.com/albums/ab336/kikisdick/SDC10629.jpg)
Wow! How Yummy was this! If you still have it on your to-do list, Just Do It!!
-
GREAT Recap and pictures. This is certainly on the TOP of my to do list.
I have got to try this as it just looks too amazing not to.
Great job... ;)
-
That does look great and the cheese looks great ;D
I normally don't like the enhanced pork product, but it can work for this. The Fry here has Half Loins on sale every now and again for 1.88 lb and it is perfect for the roll.
-
Very tasty indeed. I need to start stuffing things more often.....
-
Nice Danny & Kristine!!
-
Wow - It looks like you knocked it out of the park on that one. :P
-
WOW this I have to try. Looks terrific.
Rob
-
There was no way to insert a thermometer not knowing if it would be up against boiling cheese or whatever so we went with gut feeling on weight and how long we figured until the meat came to safe temp. We went about 2 1/2 hours at 240 and it was a tiny tad too long. Meat temp was 170 when we took it off, could have been 155 or so. Rested about 45 min. and this was the final product.
If the cheese was boiling, then that would have been the internal temp. Internal temp, is internal temp, regardless of the contents..... Just make sure that you have it in the middle and far enough away from the ends :)
-
Since I just picked up a pork loin at work today, and cut off a 12 inch section to cook tomorrow, this will be my next project. Rubbed it with rib rub, and threw it in in the icebox, until tomorrow.
I need basil, some kind of cheese (I may use cheddar, or Muenster, since that is what is on hand) and some smoked italian ham. Luckily, Fry's is right across the street. Peppers! There were some nice looking green bells at work today.
steve
-
This has always been one of my favorite recipes here on AZBarbeque. Well, tomorrow evening, I will be making it for the first time.
Found Pork Loin on sale today and pick up a bunch of items to stuff it with.
Looking forward to trying it and seeing how good it turns out..
Stay tuned for details...
-
Found Pork Loin on sale today and pick up a bunch of items to stuff it with.
OK, Mike, who had pork loin on sale? Are they close to me?
steve
-
Actually Costco did. Picked up a whole one for $12 bucks. Not too shabby. Original price showed $22...
-
THANKS, Mike!
steve
-
That looks amazing!!! I agree that some provolone would be great in it. I am adding it to my recipe list! Thanks.
-
I actually bought Pepperjack for it. Needed to give it some kick...
-
That looks awesome. It just moved up on my to-do list