Do you pull at a certain temperature? You stuffed these differently than the other day, I think. The other day they were slit open, today appears pierced from the end. Which seemed to work best?
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Tricolore Stuffed Pork Loin
- Thread starter Leatherhead
- Start date
Nosir...roasted red peppers.
No I just took my time this go around. Got it to open up a little more with a roll cut instead of just butterflying it.
Rolled it up nicer and tighter.
Same deliciousness though.
Gonna have to try this! Looks fantastic! 
Or eat cookies in bed...should've posted this earlier and hijacked the thread.
Used fontina and Jarlsberg cheese instead of provolone, should have cooked split up (no jokes please) as the cheese somewhat ran out. Pulled at 145* IT. Made an apple cider reduction with the pad drippings. Thought I had taken another photo after slicing but evidently didn't. Quite edible, thanks for the recipe
Leatherhead
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biker_bill
, hope you and Linda enjoyed the meal and visit as much as we did.
View attachment 1035990
Used fontina and Jarlsberg cheese instead of provolone, should have cooked split up (no jokes please) as the cheese somewhat ran out. Pulled at 145* IT. Made an apple cider reduction with the pad drippings. Thought I had taken another photo after slicing but evidently didn't. Quite edible, thanks for the recipe
That will work!
I can be in Rome to assist with the "plating" in about 45 mins.
View attachment 1035990
Used fontina and Jarlsberg cheese instead of provolone, should have cooked split up (no jokes please) as the cheese somewhat ran out. Pulled at 145* IT. Made an apple cider reduction with the pad drippings. Thought I had taken another photo after slicing but evidently didn't. Quite edible, thanks for the recipe
We sure did and we're looking forward to our next visit.
