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Stuffed pork loin

ResQueResQue Posts: 1,045
edited 3:40AM in EggHead Forum
I picked up a whole loin from BJ's and cut it in half, fileted it(is that the right word?), whacked it with my mallet, seasoned with Raging River, added spinach leaves, feta, sun dried tomatoes, and some leftover prosciutto. Rolled it, tied it, put on some olive oil, and added some more Raging River. Cooked it indirect at 350 for about 2 hours with some apple wood chips added for flavor. Came out pretty good although I could have been more patient on my filet skills(or lack of). Next time I will try a low and slow with one. Tasted good. I have never done one witht he sun dried tomatoes before...great flavor! Here are some pics, enjoy!


  • BashBash Posts: 1,011
    Looks fantastic - think you nailed it. I too love the sun-dried tomatoes.

    Time for another stuffed pork loin here - will try your mix ingredients next time.

  • ResQueResQue Posts: 1,045
    I liked the mix, but I would probably do bacon next time as opposed to the prosciutto, or more prosciutto. Thanks Richard.
  • BordelloBordello Posts: 5,926
    Looks good from here also. Try it again with more of either one as you posted to Bash and post your results.

  • SlickSlick Posts: 382
    Stuffed pork loin is quite the versatile feast! Great looking cook!
  • Looks mouth watering good. Hubby wants to know if I can duplicate this and how soon. I am not traveling this week, so there is a chance it may be a week night supper. Were the sun dried tomatoes packed in oil or dry packed? Also, after you butterflied the loin how thick was it after the whacking?
    Large, small and mini SW Austin
  • 2Fategghead2Fategghead Posts: 9,623
    Great post and cook Aaron. Looks tasty. :P
  • cookn bikercookn biker Posts: 13,407
    Aaron, You did that some justice!! Looks good>
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  • usc1321usc1321 Posts: 627
    Looks awesome...Well done!! ;) B)
  • That looks really good,great cook
  • BeliBeli Posts: 10,751
    Great looking roulade my friend. Congratulations
  • ResQueResQue Posts: 1,045
    Thank you.
  • ResQueResQue Posts: 1,045
    Will do, i think it will be bacon for the firehouse(cheaper)
  • ResQueResQue Posts: 1,045
    Packed in oil. The loin was actually fileted, not butterflied. i was pressed for time and did a shoddy job. I usually try and cut it no more than 1/2" thick. Good luck and thanks!
  • ResQueResQue Posts: 1,045
    Thanks bud!
  • ResQueResQue Posts: 1,045
    Thanks Molly!
  • ResQueResQue Posts: 1,045
    Thanks Jeff!
  • ResQueResQue Posts: 1,045
    Thank you Chris.
  • elzbthelzbth Posts: 2,075
    Looks delicious....what's the trick to the fileting (if that's the word ;) )...I've never done it before and would love to try. ;)
  • ResQueResQue Posts: 1,045
    Thanks Beli! Hope all is well down south!
  • ResQueResQue Posts: 1,045
    Start at a shallow angle cutting longways and keep on going until you get to the end. Takes more time than butterflying but worth the effort if you have the time. It will cook more evenly this way and you get to use more stuffing. Not such a good job this go round.
  • Aaron,
    Is Marbury in Charles County? We used to do a century bicycle ride in Upper Charles County, affectionately know as the UpChuck 100. Beautiful countryside. Nothing better than a few beers and a bushel after a long ride.
    Large, small and mini SW Austin
  • Elizabeth,
    Here is a link about how to filet a
    Large, small and mini SW Austin
  • ResQueResQue Posts: 1,045
    Yes it is. I live about a quarter mile from Smallwood State Park.
  • MCRMCR Posts: 270
    This look GOOOOD. You're giving me ideas and inspiration. Nice post.

  • Mr HollowayMr Holloway Posts: 2,034
    Looks very tasty
    Will give this a try :)

  • ResQueResQue Posts: 1,045
    Thank you.
  • ResQueResQue Posts: 1,045
    Thanks you. Be sure to use more prosciutto or use bacon instead.
  • It looks like you rolled it up perfectly. Nice job on the tying, too.
  • ResQueResQue Posts: 1,045
    Thanks Faith!
  • RipnemRipnem Posts: 5,511

    Boy does that look good. ;)
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