Pork Loin

1- 2lb pork loin
1 link of andoille sausage
1 bunch spinach
S&P to taste

Heat your BGE to about 325.
Butterfly the pork loin so it is like a tri fold wallet.
Season both sides of the pork loin.
Cover the pork with spinach place the link of sausage and roll up tight.
Use butchers twine(ask meat manager for some) to tie up roll.
Place in BGE and cook till an internal temp of 155.
Let rest and it will hit 160.
Slice and serve

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