04/24/2026
We’re back!!!! It’s been a while since we’ve posted but I had to get on here for this one. I took a pork loin and cut it open flat. Seasoned with salt, pepper, and thin sliced garlic. I then added spinach, Parmesan, and crushed pistachios. Rolled that up and tied off with butcher’s twine. I then seasoned the outside with the Greek Blend. Honestly my favorite thing they make. Smoked at 250 degrees for about 2 hours until 135. Doubled wrapped in foil until 145. A great recipe and looking for more stuff this summer. See you soon!