Pork

GerM

I have always been content with cooking a rib roast of beef in the oven for Christmas. But now, since I have an egg, my wife wants me to do something different. She doesn't usually like pork, but has really enjoyed the ribs I've made using the 3-2-1 method, and the pulled pork I made for a party last week. She likes the smoked flavor of the pork, but I want to do something a little more formal than pulled pork for Christmas dinner. Does anyone have any suggestions of pork meals? I would like to do a pork loin. Any ideas on rubs or other prep and cooking (egging) methods would be appreciated[p]Thanks,
Ger

Unknown

GerM,[p]Here is an idea from the Pork Loin King. [p] Pork, Loin, Stuffed, Mr. Toad's

The talk of EGGtoberfest98. It has become so popular it even has its own photo layout.


[p]Ingredients
1 3 1/2-4 Lbs Pork loin. Have the butcher cut it lengthwise into three pieces.
1 11.5 oz jar fig preserves
dried fruit - apples, apricots, peaches (use at least 2). Fresh is better if available.
cashews
Smoked bacon




Preparation
1 Give the pork a good pounding.
2 Spread fig preserves equally between layers.
3 Add dried fruits. One or more to each layer.
4 Sprinkle cashews between each layer - be generous.
5 Lay out strings - place bacon slices across the strings to cover bottom of the loin.
6 Place loin onto strings so that the loin bottom is on the bacon.
7 Cover remainder of loin with bacon strips running lengthwise.
8 Tie strings securely.
Cooking
1 Place loin on V-rack. Use a drip pan.
2 Cook at 300° until the internal temprature reaches 140°.
3 Allow the meat to rest for at least 15 mins before slicing.


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: Mr. Toad[p]Source: BGE Forum, Mr. Toad[p]The variations are limitless. Different fruit, different preserves. Marinating the fruit in various wines or liquers. Injecting the pork with marinade(s).[p]
[p]

stike

GerM,
crown roast!
can't get much more formal than that

WessB

<p />GerM,
YB's crown roast would definately be a hit..I couldn't find the recipe in the fourm recipes but it is in the Eggtoberfest cookbooks on my website...HTH[p]Wess
[ul][li]WessB's[/ul]

Nessmuk

WessB,
Your butcher did a perfect job of forming the crown pork roast. Over many years of cooking them, some butchers aren't skillful @ shaping them.[p]What filler did you use. We have tried many & now only use hot Italian sausage.

WessB

Nessmuk,
Not mine at all...that's all Larry or "YB" here on the forum...he does em every year at Eggtoberfest..as I said, I checked the submitted recipes and it's not there...I know for a fact it's in the "Eggtoberfest" cookbooks on my website done by WiseOne..and it is a thing of beauty..[p]Wess

Unknown

WessB,[p]Does this help?[p]Pork, Crown Roast, YB

A Crown roast is made out of a bone in pork loin. My meat cutter takes a 8 or 9 pound loin with about 14 bones, cuts one inch slits in between each bone and then rolls it in acircle and ties it with butchers twine.


[p]INGREDIENTS:
8-9 lbs pork loin
1 lb sausage with sage
1 apple
1 onion
1 small package of mushrooms (8 oz)




Procedure:
1 Chop apple,onion and mushrooms.
2 Brown sausage,onion,apple and mushrooms in a frying pan.
3 Make sure apples, onions, mushrooms and sausage are thorughly mixed and hold the
4 mixture in the bowl.
5 Cooking
6 Paint the roast with yellow mustard and sprinkle it with salt and pepper.
7 Place the roast on a rack over a drip pan and cook at 350°.
8 Allow the roast to cook for about 2 hours.
9 Remove the roast and put the stuffing in the center of the crown roast.
10 Return the roast to the grill and cook it untill the internal temp reaches 150°.
11 Take it off, let it rest for 15 minutes, cut it up and serve.


Recipe Type
Main Dish, Meat

Recipe Source
Author: YB (Larry Ward)[p]Source: BGE Eggtoberfest '06, YB, 10/21/06


[p]

BajaTom

<p />GerM,
I like a simple Bone-in pork rib roast. I cook direct at around 375/400 to an internal temp of 145. I season with Paul Proudhomes pork seasoning. Good luck, Tom