Italian Pork Loin on the Rotisserie --(Pic Heavy)

[mneeley490]

Week 2 of playing with my new rotisserie!

One half pork loin, fat and silverskin removed.

Butterflied, and coated with olive oil, garlic, thyme, rosemary, salt & black pepper.

Layer of prosciutto.

Layer of parmesan.

Layer of blanched spinach. Then rolled, and...

Placed on a layer of caul fat to keep things moist.

Wrapped and tied.

Skewered and coated with more olive oil, garlic, and herbs.

Into the Weber with a foil purse holding some AMAZEN Italian Spice pellets.

Done and sliced.

So juicy!

A Caesar salad and some Italian vino, and we're all set! The pork could not have turned out better.

 

[chilerelleno]

Look delicious, heck yeah!
Love me some stuffed loin.

Where do you source your caul fat?

 

[tx smoker]

THAT....LOOKS....SPECTACULAR!! About the best looking pork loin I've ever seen. Excellent job right there and a simply beautiful meal.

Whoever the Keeper of the Carousel is, this one deserves to be up there

Robert

 

[bauchjw]

Wow! That’s a beautiful cook! You crushed that! Great idea, the wine looks tasty too! I need to break my rotisserie out!

 

[Kvgsqtii]

Very nice! Fantastic cook. I could eat 2 or 3 of those. Also interested on the source of the caul fat. Have wanted to try cooking with it ever since I saw Steve Rinella is it on MeatEater.
Like

 

[chopsaw]

Fantastic ! Looks like you nailed the temp .

 

[schlotz]

Excellent write up and what a gorgeous looking meal. Only wish I would have been invited

 

[Bearcarver]

Looks Freaking Excellent, Mike!!
Nice Job!!
Like.

Bear

 

[negolien]

slammin ty for sharing

 

[bmudd14474]

That looks fantastic. Great job.

 

[sandyut]

WOW YES that looks amazing! Man-o-man I want some of that.

 

[mneeley490]

Look delicious, heck yeah!
Love me some stuffed loin.

Where do you source your caul fat?

Got it from a butcher shop near me (Double-D Meats) that is famous for having practically anything you would need. They carry over 3,000 BBQ and hot sauces, alone. The caul fat was in frozen, butcher paper-wrapped packages for $6.98 lb. I think the package I bought was under $2.50, and was thawed by the time I needed to use it. They told me that they don't get much call for it, and were very curious what I was going to use it for.

THAT....LOOKS....SPECTACULAR!! About the best looking pork loin I've ever seen. Excellent job right there and a simply beautiful meal.

Whoever the Keeper of the Carousel is, this one deserves to be up there

Robert

Thanks! Looks like someone was listening. I guess I now have two different cooks riding the carousel at the same time. I'm truly humbled.

Fantastic ! Looks like you nailed the temp .

I pulled it when the IT hit 140°-141°, and let the carryover ride it to 145°+ during the rest.
Thank you all for the comments!

 

[motocrash]

Man does that look delicious.

The pork could not have turned out better.

How so? Do tell...

 

[mneeley490]

Man does that look delicious.

How so? Do tell...

Loin is tough to keep moist and juicy throughout. The caul fat seemed to fix this problem. And the flavors penetrated each bit of the meat.

 

[Sven Svensson]

Now I have to find me some caul fat. Wow.

 

[kilo charlie]

That looks fabulous!

Congratulations on the Feature too!

 

[motocrash]

Sorry Mike, I misread your post. I thought it read - "the pork could have turned out better".
My apologies.
As I originally said, It looks delicious.

 

[indaswamp]

Excellent! You had me at prosciutto and cheese!!! Big Like!!

 

[indaswamp]

Now I have to find me some caul fat. Wow.

Interesting thing about caul fat....it is high in enzymes that break down proteins....which is why you see it used as a wrap on whole cuts.

 

[DougE]

Man, that looks absolutely fantastic!