Updated: Aug 15
You don’t need to be a professional cook to make such a fancy dish. Just grab your Smoked Bros Spices and season the pork loin well, then let your grill create a masterful dish. You’ll finish with a blend of flavors so delicious, you didn’t think it was possible. And in case you didn’t know, it’s pronounced ‘roo-lad’. And you will be the talk of the table when you present this unique dish.
1 whole pork loin
24 oz marinara sauce
24 oz ricotta cheese
2 C fresh spinach leaves
1 C mozzarella cheese
½ C parmesan cheese
3 TB dried thyme
3 TB dried oregano
2 TB black pepper
In a large bowl or stand mixer, combine the ricotta, Parmesan, mozzarella, thyme, oregano, garlic, salt and black pepper. Gently mix until very well combined. Taste mixture and add more salt if needed—some ricotta tastes saltier than others. Cover mixture and place in the refrigerator.
Prepare the pork loin. You will need to slowly butterfly the pork loin as seen below. Take your pork loin and slowly roll it out until it is a flat piece of meat. Evenly coat the top side with the White Knight Italian seasoning and spread the cheese mixture evenly on the rolled out loin, leaving about an inch border on all sides.
Next lay the basil leaves on the cheese. Be sure to place the spinach in an even pattern, covering as much of the cheese as possible.
Now very gently, and not very tightly, roll the loin up. Take your time, and try to keep everything as even as possible. Once it is rolled together, you can either use toothpicks to pin the loin together or use butchers twine to tie it up. If you use toothpicks, count how many you use and ensure that many are found before you slice and serve.
The steps above can be done the night before cooking if you need to. Just be sure to chill in the refrigerator.
Preheat grill or smoker to 250 to 275 degrees.
Place loin on the grill/smoker and cook for an hour. After an hour start checking the internal temp of the meat. At this point the meat should be reading about 100 degrees.
Let cook another 45 minutes and check again. You want all the layers of meat and the entire length of the loin to read at least 140 degrees. You do not want to cook the loin past 150 degrees because it will start to dry out. 145 degrees is perfect.
Remove the loin from the heat and let rest in a large pan for 15 minutes. While it is resting, place the marinara in a saucepan and bring just to a boil. You just want the sauce hot.
Slice the loin and remove the butchers twine or toothpicks. Lean the loin slices at a slight angle shingled against one another and top with the sauce. Use all the sauce and serve.
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