First off I want to give credit to the recipe I used as a source for my smoked pork loin rolls. The source of inspiration came from SmokinAl's post here:
http://www.smokingmeatforums.com/t/103052/stuffed-bacon-wrapped-loin-w-qview
I deviated slightly from his method by using a different marinade (Vidalia Onion vinaigrette) which the meat soaked in for 3 days and I used a concotion of minced garlic and dried onion flakes in my sausage mix. I also had my pork loins butterfly cut slightly thicker but aside from those variances I stuck pretty close to his method!
Here are the pics...
The two halves of the 10 pound pork loin after marinating for 3 days...
My cat...plotting a way to get at the meat I'm sure!
3 pounds of bacon...used it ALL!
The cooked sausage meat with garlic and onions, sat in the fridge overnight.
Weave #1 and #2.
Spinach layer applied, chefs helper did a GREAT job!
Sausage goes next.
Feta...bought a 900g container of this stuff at Costco last Wednesday...there's only a little bit left now...did I mention that I LOVE feta cheese?!
Provolone time!
Roll'em up and stick'em with some skewers...man these things are HUGE!
Weaves applied, I had to cheat a little and add a few strips along the top and dangle some over the ends, this was my first time working with a bacon weave so I'm pretty happy with the results!
We have the rolls outside almost ready to go in the smoker, using black cherry for smoke.
Meat thermometers in...I'm building anticipation here, can you feel it?
Chefs helper wants food NOW!!!! So I got her a PB&J sandwich!
And then it was time for a slide! Hey, I had to wait 4 hours for the pork loins to be ready so you guys can wait a little longer too!
Ok, number 1 is ready to be removed and to rest...
Number 2 came out about 20 minutes later...
And now for the carving...and yes, it was VERY good!!!
http://www.smokingmeatforums.com/t/103052/stuffed-bacon-wrapped-loin-w-qview
I deviated slightly from his method by using a different marinade (Vidalia Onion vinaigrette) which the meat soaked in for 3 days and I used a concotion of minced garlic and dried onion flakes in my sausage mix. I also had my pork loins butterfly cut slightly thicker but aside from those variances I stuck pretty close to his method!
Here are the pics...
The two halves of the 10 pound pork loin after marinating for 3 days...
My cat...plotting a way to get at the meat I'm sure!
3 pounds of bacon...used it ALL!
The cooked sausage meat with garlic and onions, sat in the fridge overnight.
Weave #1 and #2.
Spinach layer applied, chefs helper did a GREAT job!
Sausage goes next.
Feta...bought a 900g container of this stuff at Costco last Wednesday...there's only a little bit left now...did I mention that I LOVE feta cheese?!
Provolone time!
Roll'em up and stick'em with some skewers...man these things are HUGE!
Weaves applied, I had to cheat a little and add a few strips along the top and dangle some over the ends, this was my first time working with a bacon weave so I'm pretty happy with the results!
We have the rolls outside almost ready to go in the smoker, using black cherry for smoke.
Meat thermometers in...I'm building anticipation here, can you feel it?
Chefs helper wants food NOW!!!! So I got her a PB&J sandwich!
And then it was time for a slide! Hey, I had to wait 4 hours for the pork loins to be ready so you guys can wait a little longer too!
Ok, number 1 is ready to be removed and to rest...
Number 2 came out about 20 minutes later...
And now for the carving...and yes, it was VERY good!!!
