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[Ralphie]

After a brief hiatus from cooking and posting, I’m happy to be back on the grill and the forum!

Here we go.

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Apple, onion, bacon stuffing

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3.3 lb pork loin roast sliced to “unroll”, stuffed, tied, seasoned.

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Smoked at 250 degrees for about an hour, 375 degrees the rest of the way with periodic Head Country bbq sauce basting.

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Sliced and eaten at 150 degree internal center temp.

Tender, juicy, fantastic flavor. And now mandated by my wife to be a part of our regular family meal rotation!  The ultimate food compliment from her.

Tips: 
- Use a sharp knife.
- Season the meat on both sides after you sliced it open but before you stuff it.
- Put a little extra water in the stuffing mixture than you normally would if just eating out of the pan.  And a little extra butter because...butter.
- Don't rush when you roll it.  Get it right and even. 

[yorkdude]

Yeah buddy, that looks really good.
Nicely done.

[pmillen]

It doesn't seem to me to be all that good, but I'm taking your word for it and am planning to cook it when I get my pits dug out of their snow cover.

Did you grill the cauliflower, sauté it?

[Ralphie]

Tough crowd. Lol.  I loved it.  But liking Thanksgiving style stuffing is part of the deal with this particular recipe.  And don't forget to season both sides of the meat before you stuff and roll.  Helps the flavor throughout.

My next roll up experiment will be beef, likely flank steak, with a spinach, mushroom, caramelized onion, and boursin cheese mixture stuffed into it. 

The cauliflower was roasted in a 400 degree oven.  Just olive oil, salt & pepper.

[Ralphie]

Side note for the curious:

My wife was initially concerned by the pink-ish center. It wasn’t quite as pink as the camera makes it look, however, it was a little pink. That’s because certain parts of the loin behave similarly to dark and white meat in poultry. See photo below of the sliced-open loin for reference.
But the internal temp in that pink-ish center portion was 150 degrees on both the MK4 and Thermopop.

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[SmokinHandyman]

I would eat it looks darn good to me!

[cookingjnj]

Ralphie, that is one outstanding looking pork loin roll!  Awesome job, nicely done!  I need to get to sharpening my knives.....   Love the roasted cauliflower.  We roast cauli a few times a week with the same preparation.  So simple yet so good.  A lot of times we will add a bit of shredded parm cheese near the end of the cook to give it that contrast flavor.

[pmillen]

Tough crowd. Lol.  I loved it.  But liking Thanksgiving style stuffing is part of the deal with this particular recipe.  And don't forget to season both sides of the meat before you stuff and roll.  Helps the flavor throughout.

Yeah, I came off a little harsh.  I could have left some of my post out and still let you know that I plan to cook it.

It should look like this–

It doesn't seem to me to be all that good, but I'm taking your word for it and am planning to cook it when I get my pits dug out of their snow cover.

[Bentley]

No Cherry sauce?  Just busting your...