PORK LOIN PINWHEEL or PORC REIN PAR RAYONNEMENT
I took a 12 inch section out of this whole pork loin ( about 3 1/2 lbs ) and cut off the fat and membrane. Laid it flat on my cutting board and started slicing across the length of the loin leaving about 1/4 inch of pork and unrolling it as I went. ( I put mine back in the freezer for a short visit to firm it up a little. )
I vaccum injected it with 1/2 cup fresh orange juice and 2 tablespoons of evoo.
I then made a Charoset Paste out of the following ingredients:
1 cup chopped walnuts
1/2 cup slivered almonds
12 dried apricots, cut up
12 prunes, cut up
12 dates, cut up
1/4 ts ground cinnamon
orange sections as needed, seeds removed
1. chop the nuts and fruit in a food processor
2. add enough orange sections to make a spreadable paste
I took 2 cups of tater tots and put in oven at 420 and bake them about 4 times as long as the package said to crispen them up. Heat up on skillet on stove top add a dab of evoo and 4 ts of minced garlic. When the garlic is good and sweet take 1/2 lb of spicy boudain out of its casing and crumble up with garlic. Add the tater tots and blend together with a mash potato masher. Add enough apple juice (1/2) cup and stir around and let it reduce down till you have a spreadable paste.
Remove your pork loin out of vacuum seal and lightly pat with paper towel. Take the Charoset Paste and start in the middle, spread a thin layer stopping about 1 inch from each end.
Layer your jalapeno cheese next.
Spread out your Boudain/Tater Tot paste the same as you did your Charoset paste.
Start at one end of Pork Loin and roll it up. Scrape off any of the mixture that might have ozzed out and lightly season the out side with cajun spice and set aside. Let them all party together for a while.
Lay out 5 pieces of butcher twine and start laying bacon in the opposite direction.
Lay your rolled up pinwheel in the same direction as your bacon. Finish adding enough bacon to cover your pinwheel, tie the twine and cut off loose strings. You can either add another piece of twine length wise to hold ends of bacon or tooth pick them. Add coarse ground pepper to the outside of the bacon.
I preheated my new girlfriend "Gabija" (new name for my bradley, I call her Gabi....thanks Mike, aka Mr Walleye) to 220 and smoked using 2/1 apple/jim bean for 3 hrs and cooked until it reached 158. ( 5 hours and 10 minutes )
While my pinwheel was resting, I sliced the zuchinni length wise in 1/2 inch widths, sprinkled with Penzeys' "Herbes de Provence" and steamed for 6 to 8 minutes or until fork tender, then sprinkled the top with Parmesan, Romano and Asiago shredded cheese and placed in smoker with apple smoke and no heat for 40 minutes.
The finish plating. Pork Loin Pinwheel, Cheese Topped Smoked Zuchinni, Cilantro Potato Salad and Red Lobster Cheddar Biscuits. I used every ingredient ! !
After you have tried this you will have "UN PARTI DANS VOTRE BOUCHE" ....... (A PARTY IN YOUR MOUTH)
B U R P !