This is an outstanding recipe developed for a BBQ Cooking Class called “Porkapalooza”. I love when the local grocery store has the whole pork loins on sale. It’s a great time to stock up and fill the freezer with at least a half a dozen meals. This particular stuffed loin was cooked at 275 degrees first on a Good One Marshall and then finished over direct heat on a Big Green Egg.
Start with an 8″ to 10″ pork loin roast. To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2″ above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.
Ham, good quality sliced deli ham(I used pineapple for this recipe)
1 large yellow onion, sliced and grilled
2 heads garlic, roasted
2 medium Granny Smith apple, sliced & grilled
Sliced swiss sheese
Sliced havarti cheese
Layer the fillings on top of the pounded out pork loin in this order:
1.Roasted garlic spread
3.Sliced swiss cheese
5.Another layer of ham
6.Grilled Apple Slices
7.Sliced havarti cheese
Dust each layer of ham with R Butts R Smokin’ Ozark Heat BBQ Rub.
Use The Food Loop silicone trussing tool to roll up the pork roulade and secure.
Cook in your grill or smoker on medium/high heat indirectly at 275 degrees until the internal temperature of the pork loin reads 160 degrees. Rest for 15 minutes, slice and totally enjoy!