I took a store bought vacuum sealed pork loin and a pound of bacon and made supper. The sauce was Blues Hog for sweet, horseradish for flavor, and yellow mustard taste. I then diced the onion, mushrooms and green pepper. I didn’t get any pictures of the next step but you will see the results. I cut the pork loin across in thirds but not all the way across. This way you will have a larger area of meat to spread the sauces and top with the stuffing of diced pieces.
After wrapping it in a basket weave of bacon it is ready to go.
I then put it on the Weber grill and smoked it with indirect heat.
When the internal temperature was 145 degrees, I wrapped it in foil and pulled it off to rest.
After the rest it was unwrapped and the excitement starts to build.
And here is supper. It really tasted moist and the bacon picked up a lot of smoke. This was an easy cook and if you have a couple of hours you can have a great change of pace.
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