French Onion Stuffed Pork loin smoked and Hassleback potatoes and stuffed sweet peppers
Made up my menu on Friday and then noticed 2 Hassleback chicken meals posted. Ha Ha oh well.
Pulled out a small pork loin and butterflied it , pounded it kind of even . I have showed this before so no sence again.
Made an oil rub of salt , pepper, Italian seasoning mixed and rubbed both sides of the loin and into the fridge for couple
hours while I cook up some bacon and LOTS of onions.
The sweating and frying of the onions is the same process is if I was doing French onion soup. Long and low.
pull the pork out and later the full strips of cooked bacon, onions and lots of Mozza Cheese.
Roll her up and tie her down . off to the smoker . Set at 225 with cherry chips and chunks.
While that is sucking up some good smoke , I start to get the potatoes ready and mix up the cream cheese and items for the sweet pepper poppers
I had a little left over bacon that was already cooked ( you will see later that the edges cooked up almost too much in the potatoes. ).
In the peppers I also pulled out a little pulled pork and diced up very small to add with the green onions and cheddar cheese to the cream cheese
In the Hassleback I added bacon, onions and mozza cheese in the cuts.
In the peppers i topped the cheese mix with a little cheddar and then topped with melted butter and bread crumb mix. It is a great topping to the poppers
In the smoker the loin is doing well and My INKBIRD is keeping a good eye on it for me . But I still had to peek.
Up to temp as my alarm told me to pull at 145 deg. brought it in and topped with mozza and the saved caramelized onions from earlier. And into the oven after the spuds and peppers came out. Put in with the final run for the spuds with a topping of cheese on them also.
Everything ready and coming out fast, lol, Let the loin rest for 8 minutes , I was told it seemed like forever. Sliced up and stand back.
I was finally allowed in to get my supper. I like the end cuts, so I got 1 . Couple peppers and a big Hassleback Potato
This was very good and if you were not sure, YES I love onions and Cheese.
Thanks for making it to the end. Was fun to do and the Loin was very moist and tasty and the spuds full of flavour. Mona said she wanted sour cream, Yes Dear.
Thanks everyone . Dinner is over
David
Made up my menu on Friday and then noticed 2 Hassleback chicken meals posted. Ha Ha oh well.
Pulled out a small pork loin and butterflied it , pounded it kind of even . I have showed this before so no sence again.
Made an oil rub of salt , pepper, Italian seasoning mixed and rubbed both sides of the loin and into the fridge for couple
hours while I cook up some bacon and LOTS of onions.
The sweating and frying of the onions is the same process is if I was doing French onion soup. Long and low.
pull the pork out and later the full strips of cooked bacon, onions and lots of Mozza Cheese.
Roll her up and tie her down . off to the smoker . Set at 225 with cherry chips and chunks.
While that is sucking up some good smoke , I start to get the potatoes ready and mix up the cream cheese and items for the sweet pepper poppers
I had a little left over bacon that was already cooked ( you will see later that the edges cooked up almost too much in the potatoes. ).
In the peppers I also pulled out a little pulled pork and diced up very small to add with the green onions and cheddar cheese to the cream cheese
In the Hassleback I added bacon, onions and mozza cheese in the cuts.
In the peppers i topped the cheese mix with a little cheddar and then topped with melted butter and bread crumb mix. It is a great topping to the poppers
In the smoker the loin is doing well and My INKBIRD is keeping a good eye on it for me . But I still had to peek.
Up to temp as my alarm told me to pull at 145 deg. brought it in and topped with mozza and the saved caramelized onions from earlier. And into the oven after the spuds and peppers came out. Put in with the final run for the spuds with a topping of cheese on them also.
Everything ready and coming out fast, lol, Let the loin rest for 8 minutes , I was told it seemed like forever. Sliced up and stand back.
I was finally allowed in to get my supper. I like the end cuts, so I got 1 . Couple peppers and a big Hassleback Potato
This was very good and if you were not sure, YES I love onions and Cheese.
Thanks for making it to the end. Was fun to do and the Loin was very moist and tasty and the spuds full of flavour. Mona said she wanted sour cream, Yes Dear.
Thanks everyone . Dinner is over
David
