SUMMER COOKING... A STUFFED PORK LOIN

This weekend we are going to have an early dinner to celebrate Father's Day... I'll be out of town next weekend so we'll have a small gathering at my parents in law's place.

I offered to cook and they agreed.. I was thinking to cook Shrimp Scampi, Paella and many more ideas.. but when I saw some members on the cooking forum made stuffed pork loin, I decided to give it a try.. I've never done the butterfly cut and I was worried if I'd cut it wrong so I asked my neighbor Vickie to show me how to do it... this afternoon after our Adoration assignment, V came by, she brought the knife and a big and heavy meat tenderize pounder, she started to slice the loin, slowly.. pounded it, then I continued to cook it myself..

For the ingredients, I'm using:

- 4 lbs of boneless whole pork loin
- for the stuffing: 2 cups of shredded cabbage, 1 cup of shredded carrot
- 1 cup of chopped fresh mushroom
- 1/2 medium onion, coarsely chopped
- 6 to 9 slices of Provolone cheese
- 10 oz of bacon, cook till half done, keep the grease
- salt and pepper to taste

half cooked bacon

Method:
- heat 2 tbsp cooking oil, add onion, brown for a few minutes, add chopped mushroom, cook till all soft
- add shredded cabbage and carrot, add salt and pepper, cook until softened, set aside, squeeze and strain it if it's too juicy
- carefully slice the loin, pound it to form an even layer, brush the meat with olive oil, sprinkle with a bit of salt and pepper, arrange half cooked bacon on top of it, top with a thin layer of cabbage mixture, then top it with cheese, carefully roll the meat, squeeze tightly and secure it with long wood skewer or heatproof string, sprinkle it with salt and pepper
- brown all the sides of the meat roll with bacon grease, then transfer it to a big and deep baking pan.. cover loosely with aluminium foil, bake in the 350'F for about 90 minutes or until the temperature inside the meat reaches 160'F, set the oven to broil, and broil it uncovered for 5 minutes...
- remove from the oven, cover with the foil for 10 minutes before slicing and serving it..
- the meat was tender, juicy and full of flavor
- for 8 to 9 servings

- after cooking it I lost my appetite, I only tasted it a bit, cut the edge to know how it tastes and it was so good..  I hope everybody will agree with me tomorrow..  for sure my husband likes it very much.. and I freeze 2 slices for his meals while I'm away :)