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Mint, Basil Spinich Pesto stuffed Pork loin

post #1 of 4
Thread Starter 

1 cup fresh Basil leaves

1/2 cup fresh mint

1/3 cup pine nuts

1 teaspoon salt

1 tablespoon minced garlic

2/3 cup shredded Parmesan

1/4 cup olive oil

 

2- 3 pound or 1 5 pound Pork loin 10 to 12 inches long

Salt and fresh ground black pepper

2 cups fresh spinach

3 tablespoons grape seed oil

 

To make the pesto, add the mint & basil and pulse until chopped. add the pine nuts and pulse 2 or 3 more times. Next add the garlic & cheese and pulse again. With the processor running add the oil. Be careful to not over blend.

 

For the pork, start cutting along the edge like you want to roll it out into a flat piece about 10 inches square. Season with salt & pepper and spread the pesto staying about 2 inches away from the edges. add feta cheese and top with spinach. Now roll it tightly and tie with butchers string in  about 5 to 6 places. Rub with grape seed oil.  Place it on the spit for the rotisserie. Pre heat the grill to high and put the loin in for about 10 minutes. This will create a nice bark. Now reduce the heat to 225, add smoking chips and cook until the internal temp is at least 160 degrees.

 

This is a derivative of a recipe I found on food network. I found it to be quite tasty. If you try it, let me know what you think. Enjoy.

 

 

 

post #2 of 4

Well it sounds really good, but I guess I gotta be the one to say:

 

 

worthless.gif

post #3 of 4
Quote:
Originally Posted by SmokinAl View Post

Well it sounds really good, but I guess I gotta be the one to say:

 

 

worthless.gif


X2!!!!
post #4 of 4
Thread Starter 

I don't have enough posts to put up pics. I'll be back with pics when I do.

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