Smoked Pork Loin Florentine

Smoked Pork Loin Florentine - The term "Florentine" gives any recipe that extra touch of class. Florentine can refer to the cooking style of Florence, Italy, but in modern jargon it has come to mean cuisine that includes spinach as an ingredient. So adding spinach to almost any recipe may qualify it as "Florentine" in many quarters. Therefore, here's a simple but elegant sounding and delicious smoked stuffed pork loin recipe. Served a few slices of Smoked Pork Loin Florentine with a side of green salad and an SRG Baked Potato. Turned out succulent!!

I really like cookinpellets.com Premium 100% Hickory pellets but I'm becoming very partial to their Premium Perfect Mix (Hickory, Cherry, Maple, Apple). As you can see from the photo below, on the Smoke setting my MAK 2 Star produces beautiful smoke. Since I use the MAK Grills Mobile WiFi Module there is no need for me to go outside but I can't help myself from going outside to just get a nostril full of that Premium Perfect Mix aroma!

Butterflied a small 3 lb pork loin and rubbed EVOO on all sides. Seasoned all sides with Jan's Original Dry Rub. Wilted some fresh spinach with olive oil and spread out the spinach on the seasoned butterflied loin. Rolled the roast tightly and secured it with silicone cooking bands. Wrapped in plastic and refrigerated for 3-5 hours.

Preheated my direct cooking configured pellet grill to 180ºF (Smoke) and smoked the stuffed pork loin with Perfect Mix for 1½ hours. Bumped the pit temp to 350ºF until the internal temperature reached 145ºF. Rested the pork loin Florentine for 15 minutes before carvings. For planning purposed only: It took about 3 hours from preheating to resting. Always cook to internal temperatures.