What you see is not always what you get!! Bought a 4¼ lb Pork Loin Roast from Costco with the intent to Butterfly it and stuff it with various vegetables. The best plans of mice and men …
Cut the twine only to find it was two 2lb Pork Loin Roasts. Oh well – time for plan B …
Butterflied one of the 2lb Pork Loins and sautéd Mushrooms, Onions, Celery, and an Orange Bell Pepper. Mixed the vegies with fresh spinach. Need to work on my Butterfly skills!!
Seasoned the Butterflied Pork Loin with Annie’s Roasted Garlic EVOO and Jan’s Dry Rub before coating it with a layer of vegetables.
Rolled the Pork Loin Roast and instead of toothpicks or twine I like to use Silicone Hot Cooking Bands to keep everything together. They’re reusable and dishwasher safe. Rubbed the outside of the Stuffed Pork Loin Roast with Annie’s Roasted Garlic EVOO for the glue and seasoned it with Jans Dry Rub.
After 2 ¾ hours at 230ºF I bumped the temperature to 250ºF and inserted the Garlic Roaster. Took a total of 4 hours for the Pork Loin to get to an Internal Temperature of 160ºF.
The money $shot … Hickory Smoked Vegetable Stuffed Pork Loin Roast with Great Northern White Beans and a few slices of Cantaloupe with a side of Roasted Garlic … Bon Appétit