zydecopaws
Babbling Farker
Cooked dinner for some friends tonight. On the menu was stuffed pork loin and trashbag taters. Someone else made the beans...
The trashbag taters were authentic tonight:
I cut the pork loin in half and butterflied it. Stuffing was cream cheese, chopped dried apricots, dried cherries, and raisins.
I rolled it (them) up and put it on the Performed (indirect) for about 90 minutes, then glazed them with some teriyaki sesame ginger sauce.
The pork was then sliced into 1-inch pieces of tender goodness.
Unfortunately, no pictures of plated food (including actual cooked trashbag taters) as I don't have my friends properly trained yet; they started eating before I could get a good picture on a plate, and I was worried about getting my fair share... :biggrin:
The trashbag taters were authentic tonight:
I cut the pork loin in half and butterflied it. Stuffing was cream cheese, chopped dried apricots, dried cherries, and raisins.
I rolled it (them) up and put it on the Performed (indirect) for about 90 minutes, then glazed them with some teriyaki sesame ginger sauce.
The pork was then sliced into 1-inch pieces of tender goodness.
Unfortunately, no pictures of plated food (including actual cooked trashbag taters) as I don't have my friends properly trained yet; they started eating before I could get a good picture on a plate, and I was worried about getting my fair share... :biggrin:
