The ingredients for tonight’s dinner, not shown is the Parmesan cheese.
Sautéing the onion, mushrooms, garlic and bacon.
The loin rolled/tied up and seasoned with more of the Magic and back into the refrigerator. I layered the loin as follows:
M3 and WOW (40/60 this time)
Pesto
Prosciutto
Spinach
Parmesan cheese
Onion, mushroom, garlic and bacon mixture
Loin put on the Grid Iron. I am burning Cookin pellets Perfect Mix today. The pork butt next to the loin has been on since
7:00 AM this morning. My wife is taking it to our son in Florida on Wednesday. 10 hours right now and at 194. No wrapping
or spritzing.
Pulled off the Grid Iron at 144 internal. Will be resting under a foil tent for about 15 minutes. Looks like I overstuffed it
and didn't quite get it tight enough.
Plated with spiced up French Green beans.
The different flavors melded together making this one delicious pork loin! The mixture of the M3 and WOW did its magic
again! I liked my mixture of the 2 this time as it was 40% M3 and 60% WOW. Last cook I did it was reversed. I like this
one much better.
