Pork loin stuffed with sautéed onion, apple, pear and garlic, 3 different cheddar cheeses, prosciutto and spinach not necessarily in that order.
]Seasoned with salt, fresh cracked pepper granulated onion & garlic and rubbed dry thyme. Rolled and tied seasoned again on the outside and on the smoker @ between 325 and 350. Pulled At about 145 degrees (neighbors don't like pink pork) and allowed to rest about 20 minutes prior to cutting. Served with a fresh pasta salad.
Thanks for looking.