Pork Loin Pinwheels

Contributed by:
Smoky Hale

First, collect the following ingredients:

    1/4 pork loin, trimmed and spiral cut
    1/2 cup celery, chopped fine
    1/2 cup onion, chopped fine
    1/2 cup carrots, julienned
    1/4 cup bell pepper, chopped fine
    1/4 cup olive oil
    1 Tbs ground bay
    1 Tbs thyme
    1 Tbs sage
    1 Tbs salt
    1 Tbs fresh ground black pepper

Saute the veggies in olive oil until they are clear. Sprinkle the openly inviting loins with a mixture of ground bay, thyme, sage, salt and pepper.

Spoon the veggies generously onto the meat, roll the loin back into its original configuration and secure with 3 bamboo skewers. Finally, baste generously with the oil left in the saute pan.

Fire up the grill for roasting at about 325°. Add a few green hickory or oak twigs. When the grill is ready, lay on the loin and close the lid. Pop a long cool one and relax.

Check the internal temperature in about an hour for the approach to the target temperature of 145°. At that point, take the loin off and let it grace the table for about 10 minutes while the juices set.

Slice across the grain in approximately 1" segments, and the pinwheels will virtually roll off the table. Don't plan on leftovers. Enjoy!