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Old 08-19-2007, 07:00 AM   #1
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Stuffed Pork Loin

I started off rendering chopped bacon, then carmelized 1 whole red onion in the bacon drippings along with several garlic cloves closer to the end. Then added chopped mushrooms and chopped spinach. After that cooled I added swiss cheese. I then butterflied 1/2 of a whole pork loin and pounded until I had a uniform consistency. Then stuffed, rolled and tied. Then cooked over Royal Oak and one hockey puck size chunk of sugar maple, on a raised grate direct at 325* for about an hour and a half. Served with wild rice and butter beans! This meal was one of the best I've made in a while!!!

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Old 08-19-2007, 07:53 AM   #2
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Looks awesome Larry!
How did you like the maple?
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Old 08-19-2007, 07:55 AM   #3
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Man that looks good Larry. Good Job! [smilie=a_goodjob.gif]
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Old 08-19-2007, 07:58 AM   #4
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Quote:
Originally Posted by ScottyDaQ
Looks awesome Larry!
How did you like the maple?
Well I have 1 chunk left if that tells you anything! I've been using it on pork and chicken and love it!!!
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Old 08-19-2007, 09:57 AM   #5
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Nice work Larry.

Nice work on the Food Face also.
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Old 08-19-2007, 10:07 AM   #6
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MMMMMMMMMMMMMMMMMMMMMMM garlic and shrooms! Looks great!
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Old 08-19-2007, 12:38 PM   #7
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Looks great Lawrence
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Old 08-19-2007, 02:49 PM   #8
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Looks great Larry. I'm going to have to try that.
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Old 08-19-2007, 03:28 PM   #9
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Do look very good. I have to try that on a loin one of these days. I have plenty of string. They got em on sale at Kroger for 1.99 purty regular.

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Old 08-19-2007, 04:18 PM   #10
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Larry that looks fine Boy. I have a recipe for butterflyed pork loin wit apple, cranberry, Garlic, onion, stuffed rolled up like a jelly roll you Talk about Good Ill post it when I find it
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Old 08-19-2007, 04:31 PM   #11
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That'll do, send it over here.
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Old 08-19-2007, 04:37 PM   #12
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Larry my boy, that was a work of art. Very nice. How about doing one of those up for a football sunday in the near future?
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Old 08-19-2007, 06:58 PM   #13
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Very nice job Larry, that looked great!!!!!
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Old 08-19-2007, 09:53 PM   #14
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Looks wonderful. Great job on the prep.

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Old 08-19-2007, 10:46 PM   #15
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Another fine meal Larry!
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Old 08-19-2007, 11:50 PM   #16
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OK, Here is an observation. From the pic of the prep, it appears that you spread the stuffing mixture evenly across the loin but the finished sliced pic looks like the stuffing was all right in the center of the rolled loin.

If the stuffing were spread evenly and rolled like a cigar there should have been swirls of stuffing instead of a distinct center.

Does it matter ?

Was the loin pounded flat enough to roll like a cigar or was it more like rolling a wet newspaper ?

I am going to give this a try.
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Old 08-20-2007, 06:10 AM   #17
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Quote:
Originally Posted by Cliff H.
OK, Here is an observation. From the pic of the prep, it appears that you spread the stuffing mixture evenly across the loin but the finished sliced pic looks like the stuffing was all right in the center of the rolled loin.

If the stuffing were spread evenly and rolled like a cigar there should have been swirls of stuffing instead of a distinct center.

Does it matter ?

Was the loin pounded flat enough to roll like a cigar or was it more like rolling a wet newspaper ?

I am going to give this a try.
Cliff my initial intent was to have the stuffing "swirled" in layers. But I didn't pound it thin enough to do so on purpose. If it had been pounded thinner the outside meat would have been way over cooked and dried out by the time the internal meat was done.
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Old 08-20-2007, 09:40 AM   #18
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OK....Thanks.
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Old 08-20-2007, 03:54 PM   #19
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Larry,

That looks awsome. After you butterflied the loin do you cover it something to pound it flat or just go at it with a meat hammer?
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Old 08-20-2007, 07:33 PM   #20
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Quote:
Originally Posted by bknox
Larry,

That looks awsome. After you butterflied the loin do you cover it something to pound it flat or just go at it with a meat hammer?
I used plastic wrap and a mallet!
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