Here is my Stuffed Pork Loin from this evening. I stuffed it with Basil Pesto and fresh mozzarella cheese. I also threw together my go to corn on the cob rub and grilled the corn while the loin was resting. I cooked this loin between 300-350° for about an hour an a half. I pulled it when the internal temps hit 150°. It turned out juicy and GREAT if I do say so myself.
Prepping the loin
Second layer and then tied
Going on the grill
Corn on the cob rub
Right before it hit 150°internal and after it was pulled
Corn on the Cob
Slicing for plating
Hope you enjoyed looking at it and I wish I could have shared it with you!
Prepping the loin
Second layer and then tied
Going on the grill
Corn on the cob rub
Right before it hit 150°internal and after it was pulled
Corn on the Cob
Slicing for plating
Hope you enjoyed looking at it and I wish I could have shared it with you!