Chile Pork Roll

[TripleB]

Thank you for the recipe and presentation. Looks delicious and I will have to give this a try soon. I see what you mean by the knife skills. You'd want that roll thinner, but very difficult to maneuver. You did an excellent job. I wonder if using an electrical slicer (rotate slightly frozen loin) to put in guiding cuts to finish the cut.

I'm definitely going to grill up this recipe.

[TripleB]

In the last year, I have heard and read a lot on Hatch Chilies, especially here on AmazingRibs. I will have to give these chilies better attention next year.

[texastweeter]

I do that quite often. Sharp cheddar, cream cheese, diced jalapenos. I put the bacon on the outside of the loin, and sear it on the grill at the end, or dunk it in the deep fryer to crisp it up. Works with chicken too, BTW.

[fzxdoc]

You're getting closer, Jim White . In fact, you may be there, once you are happy with the butterflying method. Let us know if there are any iterations the next time you try this recipe. While waiting, I may give it a go. Thanks for the inspiration and the recipe.

Kathryn

[fzxdoc]

Good thought, Uncle Bob.
Going in that same direction, Jim White , maybe schmear cheese both under and over the chiles for more cheesy-ness?

K.

[Jim White]

That's definitely worth a try. Thanks.

[Uncle Bob]

I like that, flavor should be wonderful. Haven't seen your previous efforts so maybe you've tried the way I'd suggest. Once you've got it opened up, put down a layer of the opened chiles you show when seeding and deveining then top with a fairly even schmear of the filling mixture (say 1/4 inch), then roll it for the layered look. Just a thought............

[Bkhuna]

Jim White Here's a nice video about the knife work involved. I think you could even pound out the butterflied loin for even more surface are and just layer the chiie's and other ingredients.

https://youtu.be/EFqPPoUraVI


I'm going to buy a pork loin today and give this a whirl.

[Jim White]

I'd love to see how this works for folks who can execute the opening up of the loin better than I do. With that and less filling, somebody will achieve a roll with multiple meat layers.

[Jim White]

Thanks. But I credit my trusty Kamado and controller, along with the knowledge from here. Seems like cheating with the dry brining, Kamado and controller. Cooking direct at 350 gives the good bark and stopping at 140 internal keeps it moist.

[Bkhuna]

That sure is nice looking. Thank you for the recipe. I've got bags of frozen Hatch's and am always looking for a way to use them.

[tbob4]

That loin looks to be cooked perfectly. I never mess up a tenderloin but if anyone can dry out a loin, I can. I am envious.

[Mr. Bones]

Looks like a mighty tasty meal, Jim!!!

Enjoyin yer experiments, an learnin along, Brother!

Thanks!

[RonB]

Very well done.

[Rfhd69]

That looks amazing! Nice job brother