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Started By
Message
I need help with pork loin stuffings
Posted on 6/17/15 at 6:27 pm
Posted on 6/17/15 at 6:27 pm
I've been asked to stuff two pork loins for an upcoming event (just my share of it), and I'm looking for ideas. My first thoughts were boudin for one, and then Apple and prosciutto for the other, but then I realized it's hot as balls outside and that's probably too heavy for anyone.
Any other ideas?
Any other ideas?
5
Posted on 6/17/15 at 6:30 pm to FalseProphet
I think the apple and prosciutto would be just right, stuffed pork is gonna be a little heavy no matter what you stuff it with
Posted on 6/17/15 at 6:34 pm to FalseProphet
find htownjeep's stuffed loin. i tried it and it was amazing.
eta: here it is
LINK
eta: here it is
LINK
This post was edited on 6/17/15 at 6:35 pm
Posted on 6/17/15 at 6:42 pm to FalseProphet
Just a suggestion, have you thought of doing two other things instead:
First, try getting a slab of pork belly and do a porchetta. Can send you a recipe if you want it. Results will be much better.
Second, consider butterflying the loin, laying it flat like a book and smear it with a fragrant herb paste. Tie it back up and roast it or grill it.
I think both will give you better flavor, especially the porchetta, with same amount of work.
First, try getting a slab of pork belly and do a porchetta. Can send you a recipe if you want it. Results will be much better.
Second, consider butterflying the loin, laying it flat like a book and smear it with a fragrant herb paste. Tie it back up and roast it or grill it.
I think both will give you better flavor, especially the porchetta, with same amount of work.
Posted on 6/17/15 at 6:44 pm to BlackenedOut
Someone else is buying the pork loin, so I'm stuck with that. And, I think if I had to explain porchetta to the group im cooking for would be difficult. 
I do like the herb paste.
And that jalapeño stuffed loin looks legit.
I do like the herb paste.
And that jalapeño stuffed loin looks legit.
Posted on 6/17/15 at 6:46 pm to FalseProphet
I like using dried mushrooms & pesto.
Posted on 6/17/15 at 6:47 pm to FalseProphet
Considering it will probably be commodity pork, stuff it with something fatty, so bacon basically or elae it will dry out. Also brine the pork loin. PS i assume you mean a loin and not a pork tenderloin
Posted on 6/17/15 at 6:50 pm to FalseProphet
quote:
Any other ideas?
One of my favorites.
1 pork tenderloin
1 oz dried mushrooms, soaked and chopped
3 cups kale or spinach
4 oz goat cheese
2 tbsp sun dried tomatoes in oil
2 garlic cloves
1/4 cup pine nuts
1 tsp rosemary, minced
1 tsp thyme leaves, minced
zest of one lemon
salt and pepper
1/2 cup pesto
2 tbsp oil or butter
1 tbsp honey
Preheat oven to 425.
Cut a deep slit lengthwise on the tenderloin from end to end without going all of the way through. Open the tenderloin and pound out as flat as possible.
Combine mushrooms through pesto in a bowl. Spread mixture over pounded tenderloin and re-roll. Tie with kitchen string.
In an oven safe heavy skillet, heat oil or butter and honey over medium heat until browning but not burnt.
Brown tenderloin on all sides.
Transfer skillet to the oven and bake 10 more minutes.
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