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| I butterflied a four pound loin and beat it down with a rubber mallet. |
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| Meanwhile, my super hero dicer made short work of about 6 oz mushrooms |
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| Mixed with about half of a brick of softened cream cheese |
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| and my secret seasoning that goes on everything (parsley, sage, rosemary, and thyme) |
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| I spread the mixture on the meat |
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| then rolled it up, |
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| tied it well, |
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| and seasoned with fresh cracked black pepper, some chili powder, a bit of paprika, fresh chopped parsley, and a couple dashes of soy |
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| I wrapped it and threw it back in the fridge until about an hour before grill time. |
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| These are my super huge mushrooms, the likes of which are only grown by Farmer Maggot |
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| Meanwhile, I began the main side by dicing about three good size russets, |
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| adding three garlic cloves and two cups water and boiling for about 10 minutes before |
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| adding two large heads of broccoli chopped up small. This boiled for another eight minutes or so. |
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| I drained the water and added one container of grape tomatoes halved and about a swig of EVOO. |
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| Those beautiful mushrooms got shredded (my paring knife has serious need of an edge), thrown in a tin foil bowl, and added to some granulated garlic. |
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| Pork on the bottom, mushrooms on top, over |
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| unflavoured briquettes mixed with |
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| hardwood lumps, for a wonderful smokey flavour. |
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| Kroger has not paid my anything for posting photos of its products. |
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| My wife's mosquito repeller, for those late night watering sessions. |
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| It took longer than I expected, but I wanted the internal temp to be 145 all throughout. By this time, the potatoes were cooled off, and the mushrooms were almost gone. |
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| Not bad fare, if your body has difficulty processing sodium, and you don't mind bland potatoes. Probably very healthy overall. The pork roll could have used more cream cheese - next time I would use the entire brick, and then just fold it once so as to make it not so thick (thereby reducing the cook time). The mix of cream cheese, mushrooms, and seasonings inside the pork was very very tasty. |
Why are mushrooms so good?
