Most of the cooks above are straight forward and most have been published. Should you have any questions, feel free to email me or LC.
LC's Pork Roulade
Pork Roulade (Roll) with Sun Dried Tomato, Spinach, Pine Nuts and Mozzarella
Pork Loin, boneless, sirloin cut (2 lbs for 4-5 people)
Fresh Spinach, 1 bag, roughly cut
Sun Dried Tomatoes in olive oil, 3 oz, cut into thin strips
Pine Nuts, 1/2 cup
Onion, 1/3 cup chopped
Garlic, 2 cloves, minced
White wine (any kind you will actually drink), approx 1/2 cup
Mozzarella cheese, shredded, approx 1 cup
Italian bread crumbs, approx 4T (just enough to dry it up)
Salt, to taste
Pepper, to taste
Nutmeg, a pinch in the filling
EVOO
Intructions:
Heat Green egg to 375, indirect heat, no smoke used here. Smoke is optional if you want it, but use something mild! Sautee onion in EVOO until translucent. Add garlic, sun dried tomatoes, and white wine. Reduce liquid until pan in almost dry, add spinach and pine nuts. Sautee until spinach is barely wilted. Dust with bread crumbs so filling is moist, yet dry-ish, set filling aside.
Cut pork loin as if you are unrolling a cinnamon roll. Try to get all layers at 1/2 inch thick. You should be able to get 3 full rounds from the loin. Once the loin is `unrolled`...Cover pork slab with plastic wrap, and pound it with a meat mallet to make the thickness uniform. Season pork `slab` with salt and pepper. Evenly coat pork `slab` with filling, leaving 2 inches on one side clean, which will be your outside edge when rolled. Sprinkle shredded mozzarella over filling. Roll up tight like a cinnamon roll. Tie roast with butchers twine every inch If roast is super lean, rub with olive oil. Season with salt & pepper. Roast on egg at 375, indirect, until internal temp reaches 137*, (approx 55-60 min) Remove from egg, REST, with foil cover 10 minutes. Slice into 3/4 to 1\" slices, serve, ENJOY
