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Pineapple Mozzarella Pork Roulade

Pineapple Mozzarella Pork Roulade

It's summertime, and you want to make something special for the family - this pork roulade recipe is what you've been looking for!

When we sent out the Mystery Boxes, we asked our people to send us recipes using their new Best Rubs. This submission was from John T Swan.

You Will Need

  • Pork Loin/tenderloin
  • Bacon, cooked 90% done (for inside the roulade)
  • Raw bacon (for external lattice on top of loin)
  • Fresh mozzarella
  • Honey Dijon mustard
  • Pineapple preserves
  • Kosmo's Q Dirty Bird Rub
  • Kosmo's Q Prime Steak Rub

The Prep

First up, roll cut the pork tenderloin for a roulade. To do this, get a sharp meat knife and carefully slice through and lay open the tenderloin until you get a thickness of about 1/2 inch.

Rub all over with dijon mustard, which will act as a binder. Then season with a combo of Dirty Bird and Prime Steak (or with any spices you enjoy!).

Add the 90% cooked bacon, sliced mozzarella, and pineapple preserves, creating two long "lines" that separate the pork loin into thirds - look at the photo for reference.

Roll the pork roulade up, and secure with butcher's twine. Then slather with some more dijon mustard and season the outside as well. Finally, you can either completely wrap it with a bacon weave, or top with chopped up bacon pieces. 

The Cook

Time to fire up the smoker! For this recipe, you are going to be cooking at 375ºF / 190ºC over indirect heat.

Once the pork roulade is on the cooker, you can sit back, crack open a cold one, and relax - you only need to rotate the roulade once or twice throughout to make sure it cooks evenly.

The Payoff

Once your roulade hits a core temp of 140ºF / 60ºC, bring it inside! Let it rest for about 10 minutes, before cutting the butcher's twine and slicing. 

We hope you enjoyed this recipe by John T Swan as much as we did! Join our community on social media, and show us your cooks, so we can feature your work next!

Catch you on the next recipe!

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