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G.O.B.'s Big pig in a blanket

Ok we go again. I had some left over pumpkins left over from Halloween said

This is a kind of easy recipe to do as the wrapping the weave may be the biggest bitch to it all. Take a pork tender loin and clean off as much of the silver string as possible (the white/silver stringy skin looking stuff) so it looks pretty much like what i have here

Spray up a sheet of foil or parchment (I like foil here, parchment later) and place them cut face down and bake'm at 350 for 45 to 60 minutes until they look all screwed up and soft, you'll know when ya see'm and touch'm

Butterfly it evenly down the center and put a piece of saran-wrap on it and pound it out reasonably even but not too much as to keep the thickness

Now we are getting to the interesting part. Make a bacon weave on a piece of saran-wrap (yes, you'll you'll see why), when you do try to stretch the bacon a bit on wrap both ways as you want to make sure the weave over laps on the loin

Squeeze'm til ya get most of the juice out, they have some just use your own judgement

I'm a "foodie" and like to thats what this was...just play. I laid some fresh spinach down, lightly seasoned and some shredded cheese on it, I was just making this for my dinner so you can load what ever you like in it.

Once ya squeezed it all get one cup full and set aside for the cake batter and the other 1/2 to 3/4 cup left is for the cream cheese.

Stretch the loin up from the back up and over tucking in the filling.

Take a cup of pecans (or what ever damn nuts you want...and no, not those nuts either) and bake'm at 350 degrees for 8 to 10 minutes until they brown a bit and ya can smell'm

Holding the loin fold, tuck in the top and bottom then pull up the bottom flap over to close.

Holding the loin closed, pull up the far side of the weave with the saran wrap laying it over the log, pull the bacon a bit to stretch and do the same with the close end like so they over lap, stretch the close side over the far side so they have a good over lap like so

Tuck in ends over the log to seal the ends

take two pieces of bacon on each end and lap them then shove a skewer through to hold it closed

Since this is the bottom side on top place the rack you'll be cooking it with on top (i did it and took the pic before i seasoned the log...season it first) and grab the plate and rack and flip the log onto the rack

Season well with what ever seasoning you like best, mine is done with a mix i made up thats awesome with pork and chicken, i should have the recipe (or packaged) on this site soon.

Preheat the smoker to 375 or so (or oven) and cook to an IT of 150

I threw a couple slabs of zucc on about 15 minutes before it was done...

Seasonings colors and ingredients can change the color as they cook just like this LOOKS well done but its just the seasoning as the bacon is a perfect tender.

OMG was it good too. You can see by the bacon that the color was only the seasoning and just lightly browned by the doneness, just a light crispness to it. Enjoy.

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