Shrimp Stuffed Pork Loin?

Ironbaugh

I'm going to cook a pork loin tomorrow and stuff it w/ a shrimp, mushroom mixture. Never done this before, it's fun trying new things on the egg. My question- should the loin be cut horizontally and the mixture shoved in or should it be butterflyed and flattened and rolled like Fishlessman showed one of his earlier in the week? Thanks

RRP

Ironbaugh,
suit yourself, but here's one I "jellyrolled" recently with a sharp filet knife and then rolled back up. I used cashews, apple slivers and raspberry chipitole.

fishlessman

Ironbaugh,
i like the presentation of the flattened and rolled porkchops, never did a stuffed loin before, however i like the way rrp's jelleyroll presents itself. when i got it cut that way, i would probably want to flatten it a bit with a pan and some syran wrap anyways just to give it a bit of tenderize

Ironbaugh

fishlessman,
Thanks gentlemen. Will let you know how it turns out. Good weekend to all eggheads.

billyg

try butterflying the pork loin
brine at least 12 to 24 hours
1. devein,peel and butterfly shrimp
2. saute a bag of dried fruit (chopped) in port wine with a good handful of chopped walnuts. Throw in the shrimp for the last two minutes. (they should not be done)
3. Cool mixture. When cool spread over butterflyed pork
4. Roll pork and tie. spread with your favorite rub. A little spicey would be good here.
5 Cook at about 360-375 till done Serve with sauce (below) and listen to the raves

Sauce
Heavy cream in a saucepan and bring to a simmer. Add a few springs of tarragon and a chopped (white ends only) bunch of green onions. Reduce to about half. With a slotted spoon remove the veges and herbs. Add tow TSBS of butter. Turn off heat from sauce, swirl butter until melted. Serve under or over sliceded Shrimp stuffed pork loin.

irishrog

Ironbaugh,
I did a pork loin recently by making a hole down the middle of the loin with a sharpening steel, and stuffing the centre with prunes. When the joint was carved it held it's shape because it was still one complete piece, and the flavour and succulence was excellent.
Roger