I bought a loin at Sam's a couple of days ago. Cut it into 4 pieces. Froze two of them. Put one in a curing brine for CB, and the last one I stuffed with ham, swiss & sliced fresh jalapenos.
Here's the loin:
Cut it up, and sliced up a ham that I just cold smoked for 4 hours.
Next slice up some fresh jalapenos, and unroll the loin. I left the fat cap on.
Next pound it out so it's all the same thickness.
Lay the ham on, then the jalapenos.
Next the Swiss cheese, roll it up & tie it
Score the fat cap and put some mustard & rub on it.
I really overstuffed it so I stood it on the end & pushed everything back inside then wrapped bacon over the end & tied it on. Then put some bacon over the top & wrapped it in plastic wrap to season in the fridge for a few hours.
Into a pan & into the smoker, using hickory & red oak for the wood today.
Pulled it out at 140 IT and rested it for a couple of hours covered in foil. The carryover cooking would bring it up to 145. I wanted the cheese to set up so it wouldn't run out when I cut into it.
It came out perfect, nice & juicy and all intact.
Judy baked some Brioche buns & they just came out of the oven.
Here's my pork loin Cordon Bleu sandwich, with some homemade dills.
Of course with an adult beverage!
Thanks for looking!!