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re: htown's Easter stuffed pork tenderloin (pics)
Posted on 9/6/13 at 11:54 am to wiltznucs
Posted on 9/6/13 at 11:54 am to wiltznucs
That is some interesting twists for sure.
So far I like Darla's post about the boudin inside that her husband brought home. I'm also down with Tampa's idea of putting some bacon pieces in with the cream cheese.
So many options....
So far I like Darla's post about the boudin inside that her husband brought home. I'm also down with Tampa's idea of putting some bacon pieces in with the cream cheese.
So many options....
0
Posted on 9/26/13 at 12:17 pm to htownjeep
Doing some of these for game, anybody have an idea on servings per loin? Expecting around 30.
Posted on 9/26/13 at 12:27 pm to Capt ST
You won't get 30. When I did mine I think I had that and at least 1 side. Maybe 2. I believe it fed maybe 8-10 people. I can't really remember honestly. And also it was 6 20 something year old boys who eat like crazy. For 30 I'd do at least 3 minimum. 4 to be safe.
Leftovers are always good
Leftovers are always good
Posted on 9/26/13 at 12:38 pm to Capt ST
quote:
Doing some of these for game, anybody have an idea on servings per loin? Expecting around 30
i shared it with 6 adults and we had about a third loin leftover. to be safe i think you could easily get 8 servings per loin so i'd go with 4 loins if you need 30 servings. you may be cutting it close with 3 loins. i've got to try this again really soon.
Posted on 9/26/13 at 12:40 pm to bbrou33
Well they come 2 to a pack so it was going to be 4 or 6. Wife likes the boudin stuffed ones, so I guess I'll do a couple like htown's, 2 boudin and 2 with seafood stuffing. I agree, after passing out and waking up sometime around midnight it will be nice to know I have a chunk of that in fridge.
Posted on 9/26/13 at 12:43 pm to Capt ST
quote:
Well they come 2 to a pack so it was going to be 4 or 6
you may be talking about pork tenderloin, not loin
Posted on 9/26/13 at 12:50 pm to Coater
I am, I'm going to have to bump it up to 8.
Posted on 12/7/13 at 11:10 am to Capt ST
Thinking about doing one of these tomorrow on the primo. Where area y'all getting the temp from in the middle of the whole thing or in the middle of the pork? Also what temp in the grill...250ish indirect?
Something I was thinking about trying is butterflying the loin more flat and rolling the sasage, cream cheese mix so it's more throughout the loin than just in the middle.
Something I was thinking about trying is butterflying the loin more flat and rolling the sasage, cream cheese mix so it's more throughout the loin than just in the middle.
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