Stuffed Pork Loin and BBQ Cabbage!

Okay - we are cooking in Tramp's Camp today! We started with a nice big pork loin - we bought a 10 lb. primal cut and then used around a third of the large end.

Next we cut it like opening up a jelly roll. We wanted to end up with a flat piece to fill and roll.

Then we seasoned the flat piece with some Tuscan spice mix and sea salt.

Next we spread it with a nice olive tapenade made with kalamata and green olives chopped fine mixed with olive oil. We put on some nice pieces of roasted garlic, too.

Then we rolled it up so the fat layer stayed on the outside - just like a jelly roll.

Can't cook without bacon - you lay out three pieces of string around a foot long. Lay strips of bacon across the string pieces, leaving the ends uncovered.

Then put the roast on top of the bacon with the fat side up and pull the string pieces up and over the roast and tie them off.

And your stuffed pork loin roast is ready to hit the heat!!

To go along with the roast, we like to do a BBQ cabbage. Make a donut shaped ring with crumpled foil. Take a cabbage, turn it upside down and cut down into it and remove the core and make a nice crater to fill.

Fry up four pieces of bacon, chopped, with 1/4 of a small onion, also chopped, and some butter.

When the bacon is cooked but not crisp, add 1/4 cup of your favorite barbecue sauce and simmer for a bit longer.

Then put the mixture into the hole you made in the upside down cabbage.

Now you are ready to put the roast and the cabbage on to cook. You can cook them on a gas grill or charcoal grill. Just use the indirect heat method so you can relax and sip something tasty.

You are going to have to wait to see how it all looks done as we got a late start and the camera battery went dead and is charging. Sorry!!