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Started By
Message
Apricot and sausage stuffed pork loin w/ roasted garlic & apricot glaze.
Posted on 1/1/14 at 6:04 pm
Posted on 1/1/14 at 6:04 pm
Come at me, bitches.
7
Posted on 1/1/14 at 6:12 pm to Schwartz
Ya know, I've had it with pork tenderloin. I did one of these with my bil in his Big Easy and we stuffed, injected, rubbed, and did the oil-less fryer.
It just takes whatever flav you give it.
This isn't so much an affront to pork as much as it is a personal flame/attack of your pork lust, and everything you stand for regarding pork, stuffing pork, slicing pork and taking pictures, and fancy knives being displayed with disgusting pork.
Otherwise, looks good. IWEI
It just takes whatever flav you give it.
This isn't so much an affront to pork as much as it is a personal flame/attack of your pork lust, and everything you stand for regarding pork, stuffing pork, slicing pork and taking pictures, and fancy knives being displayed with disgusting pork.
Otherwise, looks good. IWEI
Posted on 1/1/14 at 6:14 pm to BRgetthenet
This is a full loin...more fat, more flavor.
Posted on 1/1/14 at 6:16 pm to Schwartz
We did a full loin and injected the piss out of it.
You left all the fat on?
You left all the fat on?
Posted on 1/1/14 at 6:26 pm to Schwartz
That knife looks great. 
Posted on 1/1/14 at 7:16 pm to Schwartz
Stop injecting things. Pork doesnt need to be juiced up like Sammy Sosa. What a tenderloin or loin or any pork cut needs is a nice dry brine and careful roasting.
And not buying commodity pork is a good first step.
And not buying commodity pork is a good first step.
Posted on 1/1/14 at 7:28 pm to Schwartz
What you doing eating pork, Schawrtz?
Posted on 1/1/14 at 7:58 pm to OTIS2
quote:
What you doing eating pork, Schawrtz?
Nice get!
Posted on 1/1/14 at 8:07 pm to Schwartz
quote:
Come at me, bitches.
How about instead of just showing off the finished product, show some process pictures, too.
Posted on 1/1/14 at 8:28 pm to Rohan2Reed
Agreed R2R
Posted on 1/1/14 at 8:44 pm to Rohan2Reed
It was much more blushed than the pic looks...lighting washed it out.
Posted on 1/1/14 at 8:46 pm to Rohan2Reed
quote:I agree. Looks dry.
looks a little over
Posted on 1/1/14 at 9:29 pm to alajones
It was pulled at 135. Not even close.
Posted on 1/1/14 at 9:43 pm to Schwartz
(no message)
This post was edited on 8/31/19 at 2:48 am
Posted on 1/1/14 at 9:47 pm to kfizzle85
Look at all the moisture running out onto the board.
Posted on 1/1/14 at 10:20 pm to Schwartz
Better make sure you have plenty to drink to go along with that dry pork.
Posted on 1/2/14 at 8:07 pm to Schwartz
quote:
Come at me, bitches.
I'll play. Made on New Year's Eve and again tonight.
take pork tenderloin, pat dry and rub with EVOO. season with salt and pepper then rub on mixture of Italian breadcrumbs, minced garlic and chopped rosemary
roast uncovered @ 375 for 45 minutes or when internal temp = 155
make sauce: dijon mustard, white vinegar, honey, sugar, salt + pepper, minced garlic
boom
Posted on 1/2/14 at 8:17 pm to Rohan2Reed
Not a fan of dijon in general, but that's one correctly cooked tenderloin. 
Posted on 1/2/14 at 11:15 pm to Rohan2Reed
You should have browned it first. I'm sure it tasted great but it would have looked more appetizing and your sauce would have been richer if you had seared it.
Oh, and take that nasty silver skin off next time too.
Oh, and take that nasty silver skin off next time too.
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