Got inspired by a recent post by Dave,he did some good knife work on a Loin with a good Qview - http://www.smokingmeatforums.com/t/151020/pig-skin-wrapped-flayed-stuffed-roulade-style-loin-update-10-21
Loins can be a pain sometimes, they wanna dry out and to be honest there isn't a lot of natural taste because of the low fat content of the cut...
I been marinating and injecting Loins for a while now with good success and thought I would try to stuff a loin for a change... sooooooo here goes ...
first thing is to cut the Loin, I used Daves method in the link above..
the I hit it with a lot of Garlic, im guessing about a Ton.
Then I hit it with some Italian seasoning, prolly about 1/2 Ton
Then a layer of Pepperoni for some extra flavor.
then I put some browned ground beef in ,, I wanted to cook off some of the fat before I put it in the Loin.
Next I added some fresh sliced Onion , Peppers, Mushrooms and a nice layer of Monsterella cheese.. sorry no pic as I had burger still cooking and a couple other things,, I was getting in the weeds lol...
so I rolled it best I could and tied it up..
Then another 1/2 Ton of Italian seasoning for the outside..
In the MES 30 @225 with the Apple pellets smoking slowly,hope they stay lit...
then about 2 hrs in .
I just left the door shut and let r ride..
Shes cooling off now.. I stuck it with my therm and took it out, juices just poured and filled the foil under the rack... the Mushrooms will shed a lot of juice for extra moisture and the onions n peppers n Pepperoni will as well.. This one took longer to cook @ 4.5 hrs -took it to 148 IT ... Ill get some sliced pix when she cools off a little more..
Thanks for looking.