We've had a couple of sunny days and the temperature has got just above freezing and there is only a foot of snow left. It was time to cook another pork loin on my pellet grill. However, I also decided to go a little more high brow.

I started by putting:

1/3 cup bacon, chopped (actually, I used trimmings from my home made bacon)

1 cup mushrooms, chopped

1 cup onion chopped

2 cloves garlic chopped

2 Tbsp olive oil

1 Tbsp apple cider vinegar

1 Tbsp brown sugar

2 tsp herbes de provence

1/4 cup red wine

In a fry pan over medium heat. I sauteed for 15 to 20 minutes, stirring, until the liquids had been cooked off and the filling had a nice dark colour.

Then I cut almost through a one pound piece of pork loin 1/3 of the way from the top and the other direction 1/3 of the way from the bottom. I opened the roast out flat.

I spread the filling on the roast, rerolled it, tied it and rubbed some herbes de provence over the surface.

I put it in the smoker with hickory pellets at 220 and it took just under 2 1/2 hours to get to an internal temperature of 160 F.

I let it sit for 10 minutes and carved it.

We served it with coleslaw, broccoli salad and penne with bacon marinara sauce.

This was really good. The duxelle filling was delicious and the onion and herbs really gave the roast a nice taste.

Disco