Pork loin was on sale this week (Only $9 for the whole loin) so we decided to do something fun with it today on the copper pot and we took a few of pics
Started with 1/2 the loin $4.50 worth
Fire up and steam cleaned the copper pot.
The stuffing items prepared
I trimmed, rolled cut, & dressed the inside with salt, pepper, a classic olive, and butter to keep the inside moist and added flavor.
The stuffing items were sautéed and deglazed with Marsala
Preparing for the wrap. If found that the cheese likes to exit when it starts getting hot so I put extra so there is some left when it’s done.
The wrap was completed with a single layer of bacon.
On it goes, doing this cook at 290-300 ish so the bacon gets rendered
The cherry wood doing its work!
Progress check, about 25 min in.
All done....I added foil over the ends to help control the cheese migration. It actually working pretty good.
Searing some port slices over the coals to be sides.
Pulled it at and IT of 145 and let rest for 10 min.....
The dinner plate, the pork is joined with some of my daughters ravioli sautéed in some left over Marsala sauce and the seared port slices.
Pure stuffed pork money!
Started with 1/2 the loin $4.50 worth
Fire up and steam cleaned the copper pot.
The stuffing items prepared
I trimmed, rolled cut, & dressed the inside with salt, pepper, a classic olive, and butter to keep the inside moist and added flavor.
The stuffing items were sautéed and deglazed with Marsala
Preparing for the wrap. If found that the cheese likes to exit when it starts getting hot so I put extra so there is some left when it’s done.
The wrap was completed with a single layer of bacon.
On it goes, doing this cook at 290-300 ish so the bacon gets rendered
The cherry wood doing its work!
Progress check, about 25 min in.
All done....I added foil over the ends to help control the cheese migration. It actually working pretty good.
Searing some port slices over the coals to be sides.
Pulled it at and IT of 145 and let rest for 10 min.....
The dinner plate, the pork is joined with some of my daughters ravioli sautéed in some left over Marsala sauce and the seared port slices.
Pure stuffed pork money!
