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Savory Stuffed Pork Loin
Pulled that other half of pork loin out of the freezer and let it defrost.
Scratched my head thinking of what to do with it... Stuff that sucker!
But with what, sweet or savory, "Hey Mom, I'm cooking tonight, sweet or savory?" "Savory!" she replied.
Check the fridge for likely ingredients and hit on a winning combo.
Cherry Smoked, Savory Stuffed Pork Loin
Slathered with a coating of Dijon Mustard
Stuffed with a delicious, savory blend of Sweet Onion, Red/Yellow Bell Peppers, Sun Dried Tomato, fresh Garden Herbs, Feta Cheese and some Garlic
Rubbed with mix of dried herbs and garlic powder
Recipe
Trim fat off loin
Butterfly like a jelly roll and pound flat
Salt well
Coat with Dijon mustard
Mince all veggies and herbs
Sautee Onion, Bell Pepper, Sun Dried Tomato and garlic, let cool
Add 1 egg white, 3/4 C bread crumbs, the minced herbs and the Feta Cheese
Combine well
Spread evenly over loin
Roll loin up tightly and truss well
Season outside of loin
Smoke over Cherry at 300'-325' to an average IT of 150'
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Money Shot
plated with cheesy mashed and caramelized onions
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