It was a nice Sunday for some french inspired pork loin, 2 ways. Au natural and Cordon Bleu...

[spoolinaz]

It's the one of the things I love about pork loin, a whole one is so big, you can do multiple styles at once! First, the cordon bleu.

While considering the stuffed options, the wife and I decided on this. I had already planned to smoke some cheese in the morning, so we added Swiss to that list for the stuffed loin. Sliced Virginia ham and fresh smoked swiss. Layered it in the center of the split loin. I was planning to add some dijon to it, but didn't have any on hand. So I closed it up and held everything in place with tooth picks. Dusted it with Jeff's rub and prepped the natural version. Nothing secret to report on the 2nd loin. Rubbed with yellow mustard, rub and probed.

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• spoolinaz
• Sep 18, 2012

Cordon Bleu ready to be closed up

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• spoolinaz
• Sep 18, 2012

Natural left, cordon bleu right

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• spoolinaz
• Sep 18, 2012

In the smokewr ready to cook with apple and hickory

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• spoolinaz
• Sep 18, 2012

Cordon bleu at 150"

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• spoolinaz
• Sep 18, 2012

Sliced

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• spoolinaz
• Sep 18, 2012

Au natural at 148"

Had smashed red skin potatoes, garlic dill green beans and fresh sweet corn on the cob to round out the meal. Was delicious!

 

[chef jimmyj]

Looks great. I was curious as to how much Cheese melted out but looks like it was minimal...JJ

 

[frosty]

Looks great, and I betcha it was delicious!

Great job!!!

 

[jrod62]

Nice Thumbs Up

 

[moikel]

Perfection

 

[spoolinaz]

Looks great. I was curious as to how much Cheese melted out but looks like it was minimal...JJ

It was very minimal, kinda shocked me.

 

[smokinhusker]

Looks great and what a great idea!

 

[scarbelly]

Looks like some great meals are going to come from that smoke

 

[zahlgren]

Nice Job!