I just saw loin on sale at my local market. I'm going to have to try this. If mine looks half that good when its done I will have 8 happy campers here (my wife, 6 kids, and me). Awesome pics and thanks for the idea!
Thanks for the kind words everyone!
Lisa, when I stuff a loin I shoot for the temperature I want the loin to be. I use my instant read pocket thermometer to check it.
It helps to pre-saute the mushrooms and garlic, cool and stuff.
The green onions get nice and tender in the middle.
There are so many stuffing ingredients to try and so little time.
I did tie this one up, the mushrooms were tricky to keep in place while rolling the loin back up. Afterwards, I remember I had to stuff some of them back in the end holes before covering with bacon.
The string posed no problem when slicing and eating though.