Okay so I'm not sure it's either a Carbonara or a Florentine, but it sounded good.I can’t take credit for this idea as I saw it online here and thought I’d try it and put a little different spin.
I took a 2.5 lb loin and sliced it to roll it out, spread spinach
Bacon and Alfredo sauce
½ stick unsalted butter
3 cloves garlic minced
¼ lb cream cheese
Pt heavy cream
½ - 1 cup parm cheese
Melt butter and sauté garlic until very lightly browned, do not burn the garlic so be careful as burning it will ruin the sauce, trust me I’ve ruined it before J. Add cream cheese and heavy cream and whisk over low heat until cream cheese is “melted” into sauce. Add parm to taste continue to stir until “kind of smooth”. THe sauce in the pic has been refrigerated so it set up a bit.
Topped with provolone
Rolled and in the smoker for about an hour.
Served with carrots, French fried green beans, both a favorite with the kids so I always serve these when I smoke something new just in case the kids don’t like the meat, and rice with chiles and Monterey jack.
The pork has a wonderful flavor, however it ended up a bit dry. I planned on pulling it at 160 and letting it rest up to about 165, but things got crazy and it shot up from 140 to 165 in about 10 minutes, never had that happen that fast before…. Next time I will put a layer of bacon on top of the loin to help with moisture it was a very lean cut.
Thanks for checking out the q