Ed P
BBQ List

I smoke cooked on the grill figuring if the rains came, I can retreat to the oven.  I took a boneless pork loin, butterflied it, then laid in some prosciutto and provolone.  Closed and tied it.  Rubbed it down with olive oil, rosemary, garlic, salt, pepper.  Added some of the BBQ Delight mulberry pellets to the smoke box and cooked it with indirect heat to 160 internal.

Let it stand for about 20 minutes.

It was very tender, tasty, and the mulberry gave a light smoke flavor to the meat. Plenty of leftovers for the next couple of days.

Ed
esp@snet.net
http://pages.cthome.net/edhome

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Re:     Tenderloin Tonight ("Edwin Pawlowski" , 9/16/98 23:08) 
        
I've done this with boneless loins also, but tenderloins are my favorite. 

Cut the tenderloin into two pieces.  Insert a knife to make a deep slit almost to the end. 
Cut a " thick piece of prosciutto into cubes.  Do the same with provolone cheese, making equal amounts. 
Stuff the prosciutto and provolone into the slit. The end can be held closed with a toothpick. 
Mix together rosemary, garlic, salt, black pepper 
Coat the outside with olive oil.   Roll into the spice mix. 
Grill, being careful not to over cook. 
If you were doing it in the house, brown well in a skillet, put into a 350 deg oven for about 15 minutes.  Remove,
deglaze the pan and reduce.  Pour the sauce over the meat.

This is an excellent dish to serve when you want something a bit special or impressive.  Good eating indoors or
out. 
xxxx

Ackerman's version uses prunes with chipotle puree


