I am once again endeavoring to improve upon my Pork-U-Pine. My latest experiment is to take some of my favorite flavors and combine them within a pork loin--two kinds of cheese, hot links, and baby spinach. Here is the list of ingredients:
1- whole pork loin (approx. 9.5 lbs.)
1- 5 oz. wedge of Asiago cheese
1- 5 oz. wedge of Romano cheese
2- hot links from the local butcher
2- handfuls of baby spinack leaves
5- heaping TBSP's of my secret seasoning (a mixture consisting predominantly of Serendipity and Head Country seasonings mixed together)
This is a little fuzzy, but here is the meat and spinach:
I combined the spinach, cheese, hot links, and seasonings into a food processor and grind it until it almost turns "pasty"
I then slice the loin into three sections and slice into the end of the loin, nearly to the opposite ends and almost to the edges horizontally. Then, I begin stuffing in the mixture. When the loin is full, I tightly tie the end closed in hopes of keeping the cheese inside and also forcing the fat of the hot link into loin rather than running out the sliced end of the loin.
The one on the right was probably stuffed too full. I had used up all of my twine and purchased two packages at the store recently. The new twine kept breaking when I would try to tie the end tightly. I tied the right one two directions in hopes of holding the mixture in. Tomorrow morning, it will be rubbed on the outside and cooked. I will smoke it for about an hour and a half to get a good smoke on it. Then, it will be panned and covered until it reaches final temp. Which ever loin looks the worst will be sacrificed for taste testing. If it passes muster, the other two will be going to the in-laws for Christmas. I'll post more pics tomorrow.
1- whole pork loin (approx. 9.5 lbs.)
1- 5 oz. wedge of Asiago cheese
1- 5 oz. wedge of Romano cheese
2- hot links from the local butcher
2- handfuls of baby spinack leaves
5- heaping TBSP's of my secret seasoning (a mixture consisting predominantly of Serendipity and Head Country seasonings mixed together)
This is a little fuzzy, but here is the meat and spinach:
I combined the spinach, cheese, hot links, and seasonings into a food processor and grind it until it almost turns "pasty"
I then slice the loin into three sections and slice into the end of the loin, nearly to the opposite ends and almost to the edges horizontally. Then, I begin stuffing in the mixture. When the loin is full, I tightly tie the end closed in hopes of keeping the cheese inside and also forcing the fat of the hot link into loin rather than running out the sliced end of the loin.
The one on the right was probably stuffed too full. I had used up all of my twine and purchased two packages at the store recently. The new twine kept breaking when I would try to tie the end tightly. I tied the right one two directions in hopes of holding the mixture in. Tomorrow morning, it will be rubbed on the outside and cooked. I will smoke it for about an hour and a half to get a good smoke on it. Then, it will be panned and covered until it reaches final temp. Which ever loin looks the worst will be sacrificed for taste testing. If it passes muster, the other two will be going to the in-laws for Christmas. I'll post more pics tomorrow.
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