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Pork Loin....recipe hunt

edited 11:25PM in EggHead Forum
A quick trip into the archives didn't turn up what I was looking for. I was after a pork loin recipe that had to be cut open and laid flat. I wanna say it was layered with bleu cheese, proscuitto, and others. I may try sun-dried tomatoes.. or possibly apples/pears. Then it gets rolled up, tied up, and egged at some unknown time & temp.[p]Ring any bells?? Could just experiment, but would rather follow a recipe as I've not done a pork loin yet.[p]Hosting a small function on Sunday, about 8 adults and 4 kids, and figured that a pork loin would be about right for servings, but also open to other suggestions.

Comments

  • Well, I've been looking at Mr. Toads recipe and may just try some variations on it. No cooking time is presented, just 300 degrees until internal of 140. Approximately how much time should I allow for that, assuming its a pork loin between 3.5 and 4 lbs?
  • GrumpaGrumpa Posts: 861
    RG,[p]I did one a couple of years ago and best I can remember, it took 2-3 hours at best. Turned out really good!

  • The Naked WhizThe Naked Whiz Posts: 7,780
    RG,
    I think the last one I did was no more than 2 hours and might have been less.[p]TNW

    The Naked Whiz
  • ravnhausravnhaus Posts: 311
    RG,
    Here is how I did it.
    350° for about an hour.

    [ul][li]Stuffed pork loin[/ul]
  • ravnhaus,[p]I did see a reference to that recipe in the archives, by Steve-O I believe, but the link posted didn't work.[p]Looks great!

  • GandolfGandolf Posts: 882
    RG,
    I did one last weekend. A 5 pounder that took just a little over 2 hours. Was excellent.

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