Rotisserie Bacon Wrapped Pork Loin

[MrHoss]

Boneless pork loin was on sale at work and I have never done one of these stuffed...but had everything else in the fridge to do this. On top of a base of shredded cheddar I put some cilantro rich salsa then rolled it up and wrapped in bacon.



I used oak chunks for flavor. After about 2 hours:







I should have put more stuffing in the pork but the fact that I used good cheddar and the salsa had fresh cilantro in it made this quite good anyways. The SWMBO approved. I had fourth's of this so will definitely be revisiting this technique.

[1buckie]

That looks great !!!


No need for a ton of stuff if it keeps that moist & there are good strong flavors involved.....good show!!!!

[WNC]

The way you got it looking, I'd eat it without any stuffing at all! It looks super moist, and then the bacon, oh yeah the bacon...

[Cuda Dan]

Wow that looks awesome!

[austin87]

That's a gorgeous piece of meat! I haven't done a stuffed pork loin in probably 5 years, I'm way overdue. Thanks for the inspiration!

[addicted-to-smoke]

Looks delicious. Some I find at the store are already sliced open, just begging to be stuffed with things like this or perhaps sausage.

You should still be able to find that lid thermo on eBay, Amazon (probably elsewhere) if the one in your M/T no longer registers accurately.

[MrHoss]

You should still be able to find that lid thermo on eBay, Amazon (probably elsewhere) if the one in your M/T no longer registers accurately.

At some point in using Kettles I just got used to reading the temps right at the top vent. I have a grate thermometer and a dual Maverick that were used to figure out the difference between the vent and actual grate............now I knock 50f off of whatever the vent reads and that is what I figure my grate temp is.

[1911Ron]

That looks delicious! I want to try this!