Stuffed Pork loin, Big Easy

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Janet H

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Yesterday I did a stuffed Pork loin (center cut) in the Big Easy and while the result was lovely to look at and flavorful, the the meat was dry. The stuffing was minced mushrooms, sauteed with some garlic, herbs, a little onion and a few slices of salami.
Any suggestions about how to get a juicier result?
 
I'll try injecting. What do you recommend?

I know brining would get a better result but I want to do this again while camping and brining isn't going to be practical in that setting.
 
An easy injection is 1/2 cup water, same amt apple juice, 1/3 cup salt, 1 tspn each garlic powder, onion powder and 1 tbspn worcester sauce.
 
You can brine while camping. Just use a 2 gallon ziplock bag, and throw it in the cooler for a couple of hours. I do it all the time.
 
You could do a dry brine camping, just season your pork loin a couple of hours before you plan to cook it.
 
You can brine while camping. Just use a 2 gallon ziplock bag, and throw it in the cooler for a couple of hours. I do it all the time.

Do you think a 2 hour brine is sufficient to get a better result?
 

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