Pinwheel'd Pork Loin w/ spinich and feta

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jirodriguez

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 5, 2009
4,656
144
Portland, OR
Went to Costco and picked up a whole pork loin for $18, cut 2/3 of it into thick chops for later dinners and decided to pinwheel the other third.

Got it all sliced and layed out, rubbed with olive oil, lemon & thym seasoning, and cracked black pepper. Then piled high with spinich and feta.

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Rolled it up and used a dozen toothpicks to hold it together and tossed it into the fridge for an hour or so, then got the WSM ready with lump charcoal and hickory.

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Once the WSM was up to 250° I tossed it on and got the probe set.

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Was running with a dry water pan and let the lid therm ride between 250° & 275°. Here it is about 1 hr. after I put it in. Starting to look good!

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Let it go for 2 hrs. till it hit 155° internal temp. Then pulled it to rest for about 15 min.

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A little slice of the end to check my handy work.
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Served up with some red potato's and caesar salad....... Ooooh Yeah! Nothing but net!

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.... and  a little "bear view"....

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Dinner was good.... nap time now!
 
Great Job Johnny !  (Job-Johnny?)

And a perfectly Awesome BearView of my kinda plate, at the end!!!!

I zoomed in, and I think I felt like I was walking around between those roasted reds, working my way toward those beautiful Pork slices!!!

Then I woke up!!!

One Helluva experience!!!

Thanks Johnny,

Bear
 
Looks awesome Johnny! But no bacon wrap?   
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Trust me.... it did cross my mind! LOL   But I didn't want to drown out the the lemon thym seasoning.
 


Great Job Johnny !  (Job-Johnny?)

And a perfectly Awesome BearView of my kinda plate, at the end!!!!

I zoomed in, and I think I felt like I was walking around between those roasted reds, working my way toward those beautiful Pork slices!!!

Then I woke up!!!

One Helluva experience!!!

Thanks Johnny,

Bear
I've had dreams like that! Had one about eating a giant marshmallow.... then woke up and my pillow was gone!
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Looks mighty moist there Johnny! 
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Thanks Meat, it was very moist and tender. I think the steam from the spinich really helps keep it moist on the inside.
 
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