The Three Little Pigs
Here's a recipe I created last night that features a pork trifecta, a creamy herbaceous soft cheese center, savory mushrooms, colorful carrots, and apples for a touch of sweetness. The recipe was designed for the rotisserie, but you could easily smoke, or oven roast instead.
Ingredients:
Roll-cut the pork loin to a 1/2"-3/4" thickness. Generously salt, and add fresh cracked pepper the inside of the loin.
Evenly cover the loin with prosciutto.
Spread the mushroom mixture evenly over the pork loin.
Divide the cheese into thirds lengthwise and place on the pork loin.
Tightly roll the pork loin up around the cheese and tie with butcher's twine. Generously season with salt, and add fresh cracked pepper.
Preheat your grill to high. Insert a rotisserie spit through the center of the loin and mount to your grill.
Let the pork loin roast until it begins to brown then turn the heat down to medium-high and continue to roast. Trim the carrots and place in a foil pan, drizzle with olive oil, salt to taste, add the butter. Place the carrots below the pork loin and roast until done (timing will vary based on your setup). While the pork roasts prepare a green salad.
When the pork loin reaches 145f turn off the heat and continue to spin the loin for 3 minutes.
Slice the pork loin for serving.
Serve with the carrots, apples, a dry white wine such as Chenin blanc, and a green salad on the side I recommend olive oil and balsamic dressing.
Here's a recipe I created last night that features a pork trifecta, a creamy herbaceous soft cheese center, savory mushrooms, colorful carrots, and apples for a touch of sweetness. The recipe was designed for the rotisserie, but you could easily smoke, or oven roast instead.
Ingredients:
- 1/2 pork loin (about 4.5 lb.)
- 4 pieces of bacon
- 8 ounces of crimini mushrooms, sliced (or wild mushrooms)
- 1 clove garlic, minced
- 1 tablespoon panko
- 4 oz. Italian prosciutto
- 1-2 tablespoon Italian parsley, minced
- 4 oz. log of herbed goat cheese
- 1-2 bunches rainbow carrots
- 1-2 red apples, sliced
- Olive oil
- 1 teaspoon of butter
- Salt and pepper
Roll-cut the pork loin to a 1/2"-3/4" thickness. Generously salt, and add fresh cracked pepper the inside of the loin.
Evenly cover the loin with prosciutto.
Spread the mushroom mixture evenly over the pork loin.
Divide the cheese into thirds lengthwise and place on the pork loin.
Tightly roll the pork loin up around the cheese and tie with butcher's twine. Generously season with salt, and add fresh cracked pepper.
Preheat your grill to high. Insert a rotisserie spit through the center of the loin and mount to your grill.
Let the pork loin roast until it begins to brown then turn the heat down to medium-high and continue to roast. Trim the carrots and place in a foil pan, drizzle with olive oil, salt to taste, add the butter. Place the carrots below the pork loin and roast until done (timing will vary based on your setup). While the pork roasts prepare a green salad.
When the pork loin reaches 145f turn off the heat and continue to spin the loin for 3 minutes.
Slice the pork loin for serving.
Serve with the carrots, apples, a dry white wine such as Chenin blanc, and a green salad on the side I recommend olive oil and balsamic dressing.
. Your pics tell the story . Thanks for sharing 
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