I'll start off by says a hearty Thank-You to Dutch. I saw his qview on stuffed pork loin and thought I'd give it a try.
I bought a 6# loin and, since I don't have the proper knives, asked the butcher if he could "unroll" it for me. I even described what I wanted. His reply was, "I been doin' this fer 35 years. I know what you want."
I received a butterflied loin. Not what I really wanted, but I don't think I would have gotten better results if I had argued.
I stuffed it with some spicy sausage, onions, mushrooms and garlic.
Topped that with cheeses.
Tied up & dry rubbed.
After I took it off the smoker, I wrapped in foil and a towel to rest for a little while. This is after resting.
1st slice - sorry about the blur. I was cutting and a buddy was taking the pics.
Unfortunately, I didn't get pics of how I presented and served it. Sorry, was working too fast and forgot.
I drizzled some of my bbq sauce onto the slices, grated more of the Romano cheese onto them and put them in the broiler, just long enough to melt the cheese.