Name:   Mack - Subject:   Stuffed Pork Loin anybody?? Date:   12/6/2014 7:34:54 PM

I have been thinking about this one for a while. Whole pork loin trimmed well. Butterflied down the middle lengthwise. Season inside with your favorites, maybe Toni's, for me. Lay in a length of official Spanish Chorizo sausage, casing removed. Stuffed end to end. Close up and lace closed with butcher twine. Lightly oil outside and season. Into fridge for 24 hours.

Sear outside and move to indirect fire. Cook to whatever internal temp you feel safe eating. I do not like bloody pork of any cut..

Soon. Very soon.