JONESY
is one Smokin' Farker
Did a stuffed pork loin Sunday night to use up some produce in the fridge, and man did it turn out good. Smoked on the dome at about 250* over cherry until an internal temp of 150*, about 2-2.5 hours.
“Z” cut, pounded thin, with roasted peppers and basil
Added sautéed mushrooms, onion and spinach, deglazed with white wine
Some mozzarella and parmesan
Rolled and tied
Served
Sorry for the blurry last image, it looked good on the little 2” screen on my camera. I will definitely be playing with this recipe in the future, it was very good.
“Z” cut, pounded thin, with roasted peppers and basil
Added sautéed mushrooms, onion and spinach, deglazed with white wine
Some mozzarella and parmesan
Rolled and tied
Served
Sorry for the blurry last image, it looked good on the little 2” screen on my camera. I will definitely be playing with this recipe in the future, it was very good.