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Help for a FDB lurker: Stuffed Pork Loin
Posted on 4/14/14 at 8:35 pm
Posted on 4/14/14 at 8:35 pm
Does anyone have any particular recipe that they would recommend? Any tricks for keeping these things moist? Cooking methods and such
I plan on slowly unrolling it then rolling it back up (not butterflying) and tying up with grill twine, other than that im open to suggestion.
TIA![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
I plan on slowly unrolling it then rolling it back up (not butterflying) and tying up with grill twine, other than that im open to suggestion.
TIA
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
This post was edited on 4/14/14 at 8:37 pm
Posted on 4/14/14 at 9:09 pm to WhistlinDixie15
Posted on 4/14/14 at 9:34 pm to WhistlinDixie15
I saw this one on Anne Burrell's show recently :
Apple & Prune Stuffed Pork Loin
Looked pretty interesting.
Apple & Prune Stuffed Pork Loin
Looked pretty interesting.
Posted on 4/15/14 at 12:20 am to OldTigahFot
I saw that episode also. I thought it was very interesting that she froze the stuffing before pushing it through the center if the loin.
Posted on 4/15/14 at 7:08 am to Gris Gris
That sounds like a good trick since she didn't up wrap or butterfly the loin.
Posted on 4/15/14 at 12:54 pm to WhistlinDixie15
Let it soak in a brine solution of 24 hours will help but the key to keeping a loin moist is to not overcook it. I usually pull mine when the internal temp gets to 140 degrees. Wrap it in foil and a towel an put in an ice chest for about 15-30 minutes to rest. IMO, pork loin and tenderloin is best served with a little pink in the middle.
Posted on 4/15/14 at 1:00 pm to NOLAGT
quote:
That sounds like a good trick since she didn't up wrap or butterfly the loin.
It was pretty cool. She made her stuffing and rolled it up on plastic wrap in a tube form. Then, she stuck it in the freezer to firm it up. She cut a hole through the center of the loin from one end to the other and just pushed the tube of stuffing right through.
Posted on 4/15/14 at 1:11 pm to WhistlinDixie15
Don't know what type of stuffing you're looking for, but I've done the following:
Htown's Stuffed (Jalapeno, Cream Cheese, Sausage) - butterflied this one. Came out great in the smoker.
Boudin, smoked sausage, bell pepper, onion - used a large knife to create pockets on each end, getting at close to the center as possible.
Htown's Stuffed (Jalapeno, Cream Cheese, Sausage) - butterflied this one. Came out great in the smoker.
Boudin, smoked sausage, bell pepper, onion - used a large knife to create pockets on each end, getting at close to the center as possible.
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