Ping: Fidel

slyrye

you mentioned in an earlier post that you had done a stuffed pork loin. I have a 4 lb pork roast and was looking for a idea on stuffing, maybe carving it out flat and rolling it back up, any ideas for the stuffing?
I assume it would have to be thin, Mrs. rye wondered if pepperoni and cheese would be good inside??????

Nature Boy

howdy Slyrye!
You might find if you ask the forum instead of one person, you will get a wide variety of answers. Offering suggestions before Fidel answers might be considered bad karma...

Beers to you!
Chris

Fidel

Nah dude, I don't care. Chime in, I'm no expert, I've never even stayed in a Holiday Inn Express.

slyrye

Nice to hear from ya Chris. Point taken, you just reminded me i need some more red eye express and others.

Fidel

I've done a few of them - your imagination is really the limit to the stuffing.

I just do a simple butterfly, split it about 75% of the way through like a sub roll. If I am putting in a heavy stuffing I may carve out a sliver of meat, then stuff it and tie it up.

Some others have done the fancy knife work and done them more like a jelly roll. I lack the patience to do one that looks pretty.

I personally think pepperoni and cheese would be great.

I usually do some sort of cheese and or sausage. I've never done one with a bread based stuffing, though that sounds good as well.

Fidel

By the way, I checked UPS and it appears a box full of flavor departed Chantilly yesterday and is headed for my doorstep in the morning.

Thanks for the quick service (as usual).

Nature Boy

LOL. Maybe I am sensitive after a year and a half of exuding far less karma than normal....but seems like that post was directed to you alone, and I did not wanna stomp on any toes! My little general contracting experience has me tired of stompin on toes!!

heee!
Cheers to you mang.
Chris

Nature Boy

Not the kind of reminder I had in mind!!
Come on in. The rubs are fresh...all ground within the past two weeks!

Anyways, I like caramelized onions/garlic, mushrooms and cheese as a stuffing. Maybe a little bread as a binder, but not critical. The pepperoni wouldn't be bad, but might overwhelm the subtle taste of the pork.

Have fun! Oh....if you have a long filet knife, you can often cut a slit through the center of the roast (from one end but not coming all the way out the other) without laying the whole thing open, then just shove the stuffing in and "stretch" the roast out with it.

See wum sayin??
Have a blast! I have a pork roast on tap too....but I think I'll get lazy and cut it into chops.
Beers!
Chris