Yep, there you go. Got another wild hair, since the wife's family is only here one more night. Pork Roulade, or stuffed pork loin. Bacon and jalapeño, with cream cheese and sharp cheddar. Mashed sweet potatoes, fresh green beans with bacon, and a great Texas raspberry chipotle sauce as a glaze. Yes, I am retired and spoiled, and had my usual G&T!!! Oh WOW!!!

Dayum that looks delicious

That right there, is perfection. Looks delicious.

WOW

Outstanding looking. Crust looks perfect.

That looks amazing!
Sure could go for a plate of that!

X2

Dang that looks good!
Smoker or the oven and how long did it take?

That looks amazing

For reference, I used a really big center cut pork loin this time. If it's just the two of us, sometimes I use just a pork tenderloin. Its cheaper than beef, so building a big one means left-overs!!

Cut the ends off for chops for another day. You can filet it out the thickness you want, or pound it out even more for thinner and more tenderness. Use your meat thermometer and get an internal temp of 145-150. Because it was so big, and had lots of filling, I browned the outside, then cooked 60 minutes at 400 degrees and it was just right for me. When I do it in a beef roast, you get by with a little less temp and medium rare meat (125-135). Got some fresh mushrooms to do that with, later this week.

You can do any combination you like; I have done apples and stuffing, wild rice, or sausage and veggies, anything you feel like trying. Pork is pretty forgiving.

Try to let rest for about 5 minutes out of the oven, and good luck keeping the wife from picking off the crunchy crust.

Well done sir. Well done.

Excellent!

Your sweet potatoes are white

https://www.southernliving.com/veggies/potatoes/white-sweet-potato#:~:text=The%20white%20sweet%20potato%20is,flavor%20that%27s%20slightly%20less%20sweet.

That loin looks delicious.

That's what I'm talking about! Looks darn good

I would lick that plate clean and beg for more.