(By request, this is a reprint from the SUWYC post for the recipe content to this channel. Thanks barelfly for calling it what it really is, a roulade.)
Had half of a 30" pork loin I'd bought months ago hiding deep in the bowels of my freezer so decided to smoke it. No one home, just cooked it for the heck of it. Figured it would be dinner for someone during the week. Now loin is very tender but unfortunately does not have a ton of flavor so I always roll mine open, pound it down flat then re-roll it with whatever suits me that day. So here goes, started with a dry brine then seasoning followed by a slathering of cream cheese....
...followed by some baby spinach from one of those pre-wash packs....
....then some mushrooms and a few oil packed sun dried tomatoes from the pantry...
Dang thing looks like a meat pizza....lol. But no I didn't cook it as such but rolled it back up into a nice pretty package for the smoker.....
Smoked it rather slow, like 230* with some apple wood. Along about the 130* internal mark, I liberally glazed it with some Raspberry Chipotle glaze then let it cook on. Pulled it off right at the 140* internal mark looking perfect. It rested on my cutting board about 30 minutes just in time for a hungry crew to show up. Came out delicious, touch of heat/sweet and the cream cheese gave it a nice creamy feel with each bite. If anything I may do this again with even more cream cheese !!!
Have fun with pork loin, the added flavors really help this cut shine !!!
Had half of a 30" pork loin I'd bought months ago hiding deep in the bowels of my freezer so decided to smoke it. No one home, just cooked it for the heck of it. Figured it would be dinner for someone during the week. Now loin is very tender but unfortunately does not have a ton of flavor so I always roll mine open, pound it down flat then re-roll it with whatever suits me that day. So here goes, started with a dry brine then seasoning followed by a slathering of cream cheese....
...followed by some baby spinach from one of those pre-wash packs....
....then some mushrooms and a few oil packed sun dried tomatoes from the pantry...
Dang thing looks like a meat pizza....lol. But no I didn't cook it as such but rolled it back up into a nice pretty package for the smoker.....
Smoked it rather slow, like 230* with some apple wood. Along about the 130* internal mark, I liberally glazed it with some Raspberry Chipotle glaze then let it cook on. Pulled it off right at the 140* internal mark looking perfect. It rested on my cutting board about 30 minutes just in time for a hungry crew to show up. Came out delicious, touch of heat/sweet and the cream cheese gave it a nice creamy feel with each bite. If anything I may do this again with even more cream cheese !!!
Have fun with pork loin, the added flavors really help this cut shine !!!
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