Cooking Instructions
- 1
Butterfly the loin
- 2
Add your favorite pork rub to the loin
- 3
Let set in refrigerator to compete next steps
- 4
Slice Both pepper and green onions
- 5
Heat a skillet with olive oil and sautee onions for 5 mins or until translucent, add bell pepper and cook 5 more mins, then add garlic for 30 seconds to a minute until frangrant.
- 6
Turn off heat and allow to cool for about a minute then add spinach to slightly wilter.
- 7
Now lay out your rubbed and butterflied loin
- 8
Layer all the ingredients on the loin, sauteed vegetables and as much feta as you want..drizzle a little vinaigrette in there as desired.
- 9
Now tightly roll up the loin and tie it up. Place in refrigerator. Reason for this is because cold meat takes smoker better and helps roasts cooking at low temps cook evenly.
- 10
Get your smoker going at a steady 250°F.
- 11
Once ready, smoke your loin using your favorite wood.. I recommend hickory if you can't decide.
- 12
Smoke until your thermometer reaches 140°. Let rest tented with aluminum foil
- 13
After a 15 minute rest slice and serve with your favorite sides.
- 14
- 15
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