Though I would have a go at Porchetta today. Credit to Ellymae for her post and recepie.
Pork Loin, cut to 1 inch thick, raided the Herb Garden, Chives, Mint, Parsley, Rosemary and Basil. Zest of one Lemon.
Chopped herbs added a little bit of Rapeseed Oil.
Made a Stuffing mixture with Sausage Meat a Sage & Onion Stuffing Mix.
Place Tenderloin onto stuffing.
Rolled and tied.
Cooked at 120'C (250'F) for three hours then 135'C (275'F) for one hour. IT 76'C.
Did a side dish of Roasted Spiced Cauliflower.
Mixed, Cumin Seeds, Coriander Seeds, S&P, Smoked Paprika and Cayenne, ground up in a pestle and mortar.
Spray oil to Cauliflower then apply rub, cook @ 200'C (392'F) for 30 minutes.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Edited by Smokin Monkey - 10/29/16 at 3:15am