I've been meaning to do this for a while. Having a chunk of loin leftover was the inspiration. Only about 2 pounds of loin but plenty for the two of us, so on it goes. Butterflied & pounded out the pork loin like a book. I had some leftover double smoked ham to use as the ham slices, bought some Smoke 'flavored' Provolone (tasted just like regular to me) and realized I had no bacon on hand although I could have sworn I did. 2-3 slices of just about cooked smoky bacon was supposed to be included. Not to be deterred I forged on. A layer of Provolone on the bottom flap, followed by the ham (slices would work great) then another layer of Provolone then a mustard 'glue' on the top flap and folded back over. I decided tying with twine would be advantageous to hold the filling in. Got it nice and snug and allowed to rest a couple of hours. Fired off the grill, allowed the coals to ash up nicely and dropped it on hoping to get a nice sear on before flipping over & hoping the twine didn't burn off. Flipped it around a time or two more until I got an IT of about 145. The cheese had some ooze going on but not to bad and since the interior ham was cooked already I wasn't to worried about the inside but still wanted it hot. All worked out....I also did the Cucumber Salad in Sour Cream which I understand is par for the course with this dish. All in all a nice meal, GF loved it and gave approval to make it again so what's not to like, huh?
the players
layer of cheese, then ham.....bacon would be very bottom layer
top layer of cheese
folded over and tied
other view of tie
some cheese blowout
seared nicely though
sliced..held together fairly well
cucumber salad....lots of S&P, garlic and sour cream
the players
layer of cheese, then ham.....bacon would be very bottom layer
top layer of cheese
folded over and tied
other view of tie
some cheese blowout
seared nicely though
sliced..held together fairly well
cucumber salad....lots of S&P, garlic and sour cream
