The pork slept overnight in a brine: four quarts of water, a teaspoon each of ground black pepper and granulated garlic, a half cup each of brown sugar and kosher salt, and also several pinches of dried herbs from last years garden.
My whipped potatoes (I always leave the skins on - you don't lose all those vitamins you know) I boiled along with several garlic cloves and a pinch of salt. This makes the house smell very garlicky.
I then mashed and added a stick of butter, a half cup of whole milk, a quarter cup diced onions, and about a half cup of shredded cheddar cheese.
A few asparagus stalks got wrapped up in the meat, but most of them went in heavy duty foil with a couple pats of butter, a couple garlic cloves minced, and a small can of sliced mushrooms.
The foil packet of asparagus cooked as long as the meat but it didn't need to go that long.
The meat I butterflied and then pounded flat. I seasoned it with a Montreal chicken blend, then laid in five or six asparagus, some mushrooms, and about half a cup of grated Muenster cheese. The mushrooms and cheese I spread over the entire piece of meat, but the asparagus I gathered at the end I started rolling from. I would do it different next time.
I set up the grill with coals on the south side. When the coals were ready, I seared all sides of the meat over the coals, and then moved it to the north side for indirect heat. I turned the meat every ten minutes or so, checking the temp until it reached 135 degrees Fahrenheit.
|A warm Sunday afternoon, a great day for cooking on the deck|
|Yestreday morning we had two inches of snow covering everything|
|I started inside dicing the potatoes for my special whipped variety. About six good size russets,|
|a couple cloves of garlic chopped,|
|and a pinch of salt in the water. Boil til the fork goes in easily|
|Make sure the carving knife is sharp!|
|I pulled this pork center cut tenderloin out of the brine I had it in over night, rinsed it off, and toweled it dry.|
|I made a horizontal cut, then looped back around,|
|laid it flat on a broiler pan, and covered it with plastic. Then I beat on it for about five minutes with a huge jar of Miracle Whip (my meat hammer is just way too wimpy for this much meat)|
|I laid in some asparagus and garlic,|
|(Aldi mushrooms, oh yeah)|
|(Kroger cheese, please)|
|and some shredded orange rind Muenster.|
|Then I began rolling|
|and tied it with butcher's twine.|
|You nearly had me roped and tied, altar-bound, hypnotized|
|I then lit the fire|
|and let the remains of our December burgers cook off.|
|Potatoes boiling, on the stove|
|Grill temp was about 450 and I seared the rolled loin over the coals before moving it to the indirect side|
|I wrapped more asparagus in foil, and threw on a couple of chicken legs and a thigh also.|
|I wanted the inner most temp to get to 135 - it took about an hour all told|
|I brought the meat in and tented it for almost 20 minutes. Do not neglect this important step.|
|I then sliced the meat|
|It was good.|
|With the juice from the meat smothering all, it was most excellent.|