Description

Now we can all have a little piece of Jimmy and his cooking with his recipe for Prosciutto, Spinach and Provolone Stuffed Pork Loin. While I am “grill girl,” I do appreciate the “low and slow” of BBQ and occasionally test my ADD out with BBQ recipes cooked on indirect heat for a long time. My recommendation for a good “low and slow” BBQ recipe is plenty of beer, good friends and a little patience.

Ingredients

http://www.thermoworks.com/products/thermapen/?tw=GRILLGRRRLOne entire pork loin
Garlic salt (enough for an entire pork loin, at least 1 tbsp)
Prosciutto ham (enough to cover the amount; I would guesstimate and say at least 8 to 12 pieces)
Smoked provolone (amount, see above)
Fresh spinach (one bag)
Italian seasoning (enough to cover the inside)
Any good BBQ Rub — I recommend Everglades Seasoning
Olive oil

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Instructions

1. Prepare a grill for indirect heat (for newer grillers, this means one burner on, others off to create an “oven” effect).

2. Prepare the pork loin by cutting it in halve to fit on the grill. Then, split it in half lengthwise so that you have room to stuff it with the “stuffed ingredients.”

3. Rub the loin with olive oil. Then, in the inside, add garlic salt, prosciutto and smoked provolone. Next, add the spinach and the Italian seasoning.

4. Put the loin back together and tie with butcher’s twine. Rub the outside of the tenderloin with olive oil and then apply any the BBQ rub.

5. Cook for about 2 hours on indirect heat for about 275 to 300 degrees until the internal temperature reaches 145 degrees. Cooking time will vary as all pork loins will vary in size so check your internal temp! Use an internal read thermometer to ensure you don’t overcook. I recommend the Thermapen (affiliate link0.