Supplies list:
Two 5# pork loins
Worstershire sauce
Texas BBQ Rub, regular blend
Cilantro
Minced Garlic
Sun-Dried Tomatoes
Raosted Red Peppers
ButterKase Cheese
Prosciutto

All of these yummy ingredients will be going into our pork loins today.

Rinse the pork loins and pat dry.

Combine the sun-dried tomatoes, roasted red peppers, garlic and a little Texas BBQ Rub in the mini-blender.

Pulse the blender until all of the ingredients are blended smoothly.

Use the mini-blender to chop the cilantro into fine pieces.

Use a sharp knife to cut a pocket in the pork loins. Try to get as close to the bottom of the loin as possible without cuttin all of the way through. Conbine the cilantro with the tomato-pepper mix and workit into the pocket.

The prosciutto can now be added to the pocket. I like to tear it into pieces as I add it to the pork loins.

Shred the butterkase cheese and add it to the pocket.

Use lengths of cotton twine to tie the pork loins shut. I added a piece of prosciutto to each loin as a "door".

Give each pork loin a light coat of BBQ rub and put them on the smoker. I like to cook them over a 225-250 degree fire. Pork loin should be cooked to no higher than 150-degrees internal temperature

Enjoy!