Dynomite pork loin

[1 big skeeter]

Buy a fairly large pork loin - fresh cut if possible - not one of those wimpy ones in the shrink wrap.
Butterfly lengthwise leaving about 1/2 inch of meat attached on one side.

Inside, place;
provolone cheese
bruchutto (italian bacon)
pepperoni slices
chopped green/black olives
portobello mushrooms
your favorite seasonings

Tie it back together with butcher's string.
Brush lightly with extra virgin olive oil.
Place on Grill - indirect heat until internal temp is 160-165.
Smoke is optional.
Pull from grill and let rest 10 minutes. The meat will continue to cook up to near 170 but will be moist/tender.
Remove butcher string and cut into 1 inch slices.

Most excellent with grilled asparagus or grilled zucchini/squash.

[COPPERHEAD]

Sounds good. You will have to try the Boudain stuffed loin recipe here in the classifieds.

[RaginCagin]

sounds awesome, and it would probably make an awesome sandwich for leftovers.

[bentman]

I can't wait to try this

[Wack-n-Stack]

Need to go kill a hog to try it out