It was my birthday. At my age, I don't want to celebrate birthdays anymore but it does allow for a day She Who Must Be Obeyed makes some of her best dishes and I get to fire up the pellet smoker. It gave me the chance to try something that had rattling around in the void that is my brain, Smoked Three Pig Cordon Bleu. The three pig part is a pork loin stuffed with ham and wrapped in bacon. Adding cheese to the ham filling makes it Cordon Bleu.
I started by book cutting a small pork loin. You start by cutting one third of the way from the bottom of the pork loin almost all the way through.
Turn the roast 180 degrees and cut one third of the way from the top almost all the way through.
Open both cuts and you end up with a long strip of pork roast. I seasoned both sides of the strip with Louisiana Grills Bourbon Molasses seasoning.
I covered it with a layer of thin cut ham. I used a loin ham I had made.
I covered that with thin sliced Swiss cheese.
I rolled it up and tied off both ends.
I draped the roast with sices of bacon.
I put it in the pellet smoker at 210 F.
I smoked it for about 2 hours to an internal temperature of 110 F.
I increased the heat to 400 F and cooked the roast to an internal temperature of 155 F. I took it off the grill and tented it with foil to sit for 10 minutes.
I sliced it up and we served it with SWMBO's wonderful mac and cheese and her strawberry spinach salad.
The Verdict
This was very good. The sweet seasoning with the ham and bacon gave a sweet salty taste that went well with the ham. It also looks very good.
Disco
I started by book cutting a small pork loin. You start by cutting one third of the way from the bottom of the pork loin almost all the way through.
Turn the roast 180 degrees and cut one third of the way from the top almost all the way through.
Open both cuts and you end up with a long strip of pork roast. I seasoned both sides of the strip with Louisiana Grills Bourbon Molasses seasoning.
I covered it with a layer of thin cut ham. I used a loin ham I had made.
I covered that with thin sliced Swiss cheese.
I rolled it up and tied off both ends.
I draped the roast with sices of bacon.
I put it in the pellet smoker at 210 F.
I smoked it for about 2 hours to an internal temperature of 110 F.
I increased the heat to 400 F and cooked the roast to an internal temperature of 155 F. I took it off the grill and tented it with foil to sit for 10 minutes.
I sliced it up and we served it with SWMBO's wonderful mac and cheese and her strawberry spinach salad.
The Verdict
This was very good. The sweet seasoning with the ham and bacon gave a sweet salty taste that went well with the ham. It also looks very good.
Disco
