Step 1

Chop the bacon and cook it in a large pan over medium heat. You want the bacon to get nice and cooked and to render all of its fat.

Step 2

Add the chopped fennel seed and cook in the fat for 15–30 seconds, until quite fragrant and toasty smelling.

Step 3

Drain the leeks well and add them to the pan, sauteing until they are well wilted, and start browning around some of their edges.

Step 4

Add the butter to the pan and cook to melt it.

Step 5

Add the chopped mushrooms to the pan and stir, cooking until the mushrooms have cooked out a lot of their water and start to brown around the edges of the pan.

Step 6

Remove from heat and allow to cool somewhat.

Step 7

Stir in the breadcrumbs, pistachios, and Parmesan cheese.

Step 8

Taste and adjust salt and pepper accordingly.

Step 9

Lay the pork on the cutting board and make a cut along the length of the loin, 1/2″ above the board and parallel to it. Continue this cut through the loin until the knife is about 1/2″ from the opposite side of the loin.

Step 10

Open the loin like a book, there will be a thick side and a thin side.

Step 11

Repeat this action on the new thick side, unrolling the pork loin as you go.

Step 12

Repeat a third time, if you can.

Step 13

Salt and pepper the surface of the pork loin

Step 14

Lay the slices of prosciutto on the surface of the loin, covering as much of it as you can, but not worrying that it is all covered.

Step 15

Spoon the mushroom filling onto the surface of the loin, atop the prosciutto. Spread it as needed to cover the loin by about 1/2″. You may have extra filling.

Step 16

Lay the thin-sliced apples atop the mushroom filling. You may have extra apple slices.

Step 17

Roll the pork loin back up.

Step 18

Tie the loin with butcher twine, making a knot about every inch along the length.

Step 19

Coat the exterior of the roast with a light dusting of BBQ rub.

Step 20

Place the tied, seasoned roast in the grill and insert the meat probe from your Smoke X2 into the center of the roast.

Step 21

Set the high-temp alarm on the meat channel for 140°F (60°C) and cook the roast.

Step 22

When the alarm sounds, verify the temperature with a Thermapen®. If you don’t see a temperature lower than 140°F (60°C), remove the roast from the grill and let it rest for a few minutes before slicing it up. If you find any lower temperatures, adjust the position of your meat probe and continue to cook until the true lowest temp in the meat has reached your pull temp.

Step 23

Slice the roast and serve.