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FORUM SPONSORS => Cookinpellets.com => Topic started by: smoker pete on July 01, 2017, 01:34:47 PM

Title: Smoked Pork Loin Florentine
Post by: smoker pete on July 01, 2017, 01:34:47 PM
(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKloinFlorentine06302017/PorkLoinFlorentine9_zpsucbujjbm.jpg)

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!!

(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKloinFlorentine06302017/PorkLoinFlorentine7_zps8riymelx.jpg)

I really like cookinpellets 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!

(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKloinFlorentine06302017/PorkLoinFlorentine6_zpsewmvvegv.jpg)

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.

(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKloinFlorentine06302017/PorkLoinFlorentine2_zpswdtmq6a2.jpg)
Title: Re: Smoked Pork Loin Florentine
Post by: Big Dawg on July 01, 2017, 01:45:03 PM
Looking good, Pete, looking real good ! ! !





BD
Title: Re: Smoked Pork Loin Florentine
Post by: HighOnSmoke on July 01, 2017, 03:08:25 PM
Mouthwatering delicious Pete!
Title: Re: Smoked Pork Loin Florentine
Post by: Savannahsmoker on July 02, 2017, 04:28:31 PM
Wow, that is gourmet food right there. :thumbup:
Title: Re: Smoked Pork Loin Florentine
Post by: sparky on July 02, 2017, 05:15:03 PM
Quote from: Big Dawg on July 01, 2017, 01:45:03 PM
Looking good, Pete, looking real good ! ! !





BD

I agree.
Title: Re: Smoked Pork Loin Florentine
Post by: bamabob on July 02, 2017, 08:16:47 PM
great idea, you make it sound so easy but it looks sooooo good.  something I have to try
Title: Re: Smoked Pork Loin Florentine
Post by: smokeasaurus on July 02, 2017, 08:43:44 PM
That really looks good.
Title: Re: Smoked Pork Loin Florentine
Post by: N. Ontario Smoker on July 02, 2017, 10:40:45 PM
Your cooked picture before you cut it looks so good. I could taste it just by looking at the picture.
Title: Re: Smoked Pork Loin Florentine
Post by: TentHunteR on July 03, 2017, 07:51:07 AM
I like it!  YUM!
Title: Re: Smoked Pork Loin Florentine
Post by: Roget on July 03, 2017, 08:24:30 AM
That looks so good, it had to be delicious.
Title: Smoked Pork Loin Florentine
Post by: rwalters on July 03, 2017, 10:03:30 AM
Picture perfect!! Nicely done :)