So for todays cook I took inspiration from Susie at @heygrillhey
and from my man Nick @greekwoodfiredcooking
as he always makes the best pork loins hands down. Essentially I took the apple pie filling idea from Susie and applied it to rolled stuffed pork loin obviously using a variety of additional ingredients shown in my recipe on my blog including that awesome "fancy french vanilla" from @thesavvysmokerbbq
we are giving away tomorrow.
To stuff a pork loin you have to make it stuffable first. That involves cutting a pork loin lengthwise, almost all the way through. You want about a half inch of meat at the seam. Once you’ve cut the pork loin, lay it seam side down on a piece of wax paper, and then put another piece of wax paper on top of it.
You’re going to flatten out the pork loin using a meat tenderizer. Pound out the meat until it’s an even thickness throughout. After you’ve pounded out the meat, where it’s about 1/2" thickness all around, then it is time to add the following...see blog for remaining recipe.