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June 22, 2006
The Versatility of Pork
Much too often we get in a rut when cooking pork because we translate pork into chops or pulled, chopped, or shredded for BBQ sandwiches. At our local supermarket I found "Pork Florentine" for our dinner last night. It consisted of sliced pork loin that had been pounded to about 1/2 " thick, then it was rolled with spinach and mozzarella cheese.
I then fired up the grill and cooked these rolls over direct heat until they reached an internal temperature of 165*. (Turning often during the cooking process.) The General and his LW were very pleased with the results and it served as a good reminder that you can always upscale your pork!
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I did overlook the whole crispy thing that your wife mentioned. Since this will be after church and somewhat time crunched.... I think those 2-2.5" thick pinwheels will be the best. I'm going to also add a little freshly crushed garlic before rolling. Unfortunately it's going to be on a gas grill because my father made the plunge after raising 4 real coals bbqers. I'll round it off with grilled asparagus and maybe a few medallians of crook neck squash lightly grilled. I'm probably wierd, but I always try to visualize the flavors....
Posted by: doc at June 24, 2006 08:08 AM
Doc,
Yes, a sprinkle of Bad Byron's is always good! You're taking a step that I didn't because I bought them pre-made...but no, none of the cheese leaked out even though I cooked them over direct heat. I asked TLW what her take on this is, and she said that she thought they were prettier with a bit of char and she also liked the "crisp" factor on the edges.
Either way...it'll be good. Let me know how they turned out!!
TG
Posted by: The General at June 23, 2006 09:17 AM
Hey General, great idea. I'm going to be cooking this meal this weekend! I have a question though... Would it be better to cook this thing whole or should I cut it in 2" pinwheels? I was thinking that the pinwheels like you pictured would leak all the cheese out (but would definately cook faster). Also, did you put some bad byrons on it before cooking, or just put them on naked?
thanks
Posted by: doc at June 23, 2006 08:33 AM
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