Italian Stuffed Pork Loin Pron

ZBQ

ZBQ

is Blowin Smoke!
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This was tonight's supper.
1.) Ingredients- Basil is from my garden
2.) Initial cut
3.) 2nd or filet cut
4.) Rub and powdered oregano
5.) Prosciutto
6.) Basil, red onions and sundried tomatos
7.) Rolled and rubbed
8.) Ready to wrap in bacon
9.) Wrapped in bacon and tied with Food Loops (I didn't choose the color:oops:) and smoked with a combo of apple and cherry
10.) Dinner is served
 

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  • prosciutto.jpg
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  • tomatoes.jpg
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  • rolled & rubbed.jpg
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  • bacon.jpg
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  • food loops.jpg
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Mmmmmm

You just can't beat Pork wrapped in Bacon..
what are those Bungy looking things??
do they go in the oven?? They look cool.
Or do you just use them to hold it tight
while you tie the roast with string???
Great looking roast...
 
Food Loops

They come 6 to a pack and you can reuse them forever.
I use them instead of twine. They were a gift from my mom.
Kinda expensive but I've gotten a lot of use out of them.
They go right in the pit or the oven.
 
Way Cool

I'm in, you don't want to see a roast I tied with my fat little
Irish fingers.. Thanx
 
Awesome pics and scrumptious lookin groceries you got there Neil!
 
That looks just awesome!!! How was it taste wise?
 
Havent done a bacon wrapped loin yet. Sure looks awesome.

Great Job!
 
WOW! That looks really good! When you slice does the stuffing fall out? or do you cut thick slices? Nice pics also!
 
Great Looking Grub!

This recipe is a "keeper", for sure.

Thanks,

TIM
 
Thanks guys! Glad you liked the pron!:biggrin:

jacob said:
That looks just awesome!!! How was it taste wise?
Click to expand...

The Warden said it was "Do again good" :-D

Sledneck said:
looks good, ever try it with cheese?
Click to expand...

I tried it once with mostly the same ingredients but with provolone cheese and no rub. I thought the mild flavor of the provolone was hidden by the strong flavors of the basil, sundried tomato and prosciutto so I left it out this time. I like it better this way. I added the rub (my own recipe) this time and it really helped the flavor out, so I will be using the rub again.

keale said:
WOW! That looks really good! When you slice does the stuffing fall out? or do you cut thick slices? Nice pics also!
Click to expand...

I cut slices about 1/2" to 3/4" thick and the stuffing stays put till you start tearing into it when you are eating it.
 
ZBQ,

Pork loin is one of my signature/staple type dishes.

Any chance your camera can do a .mpg (or whatever its called) of your technique to go from picture 2 to picture 3?

It looks like the second cut goes out from the middle?

This looks really good, even if I can't smoke the roast, its oven season soon. I love roasts and casseroles that also help heat the house!
 
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