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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
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
This post was edited on 4/14/14 at 8:37 pm
4
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 12:54 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 1:11 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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