Stuffing for roast pork.....

Doc_Eggerton · May 2012

I am going to try a little experiment in roasting / stuffing pork. I can't use cheese or bacon or the other tasty things you guys use due to the spouse's dietary restrictions. I would have liked to use a modest amount of goat cheese.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

I am thinking of just using onions and garlic, mixed up with a little EVOO.

Anyone else have a suggestion?

I will post results if they are not too gruesome.

tazcrash · May 2012

I'll see your onions, garlic, and EVOO, and add asparagus (or maybe spinach), and pine nuts to the pot!

The Cen-Tex Smoker · May 2012

Basil, sundried tomatoes, spinach, feta, kalamata olives. maybe a few pine nuts?

Doc_Eggerton · May 2012

Ah, good ideas, thanks guys.

stike · May 2012

i've done shrooms and carmelized onions, spinach and shrooms, minced dried cranberries and crushed toasted pistachio...

anything that sounds good usually IS good

Little Steven · May 2012

I've been using dehydrated apples and cherries lately and they are really good in the mix

fishlessman · May 2012

i mostly make a bread stuffing, not into fruits and nuts like apricots and walnuts in a meat stuffing but raisins craisins and pinenuts are always good in a stuffing

tazcrash · May 2012

I've been using dehydrated apples and cherries lately and they are really good in the mix

Will dried fruit draw out too much moisture from the meat? Or do you re-hydrate by soaking prior to stuffing?

tazcrash · May 2012

anything that sounds good usually IS good

=D>

The Cen-Tex Smoker · May 2012

Even though I tend to gabitate toward savory iver sweet, All the fruit ideas are really good. Especially if you can get a little goat cheese or something salty to balance the sweet. Some of those awesome looking peppers you do would be awesome with the sweet too.

Little Steven · May 2012

I usually use a bread based stuffing and moisten it but whatever moisture gets into the fruit would already have come out of the meat and wouldn't go back in. The dehydrated stuff I'm using is from a bulk store and they aren't dry like mushrooms..just chewy sort of consistency.

Doc_Eggerton · May 2012

Even though I tend to gabitate toward savory iver sweet, All the fruit ideas are really good. Especially if you can get a little goat cheese or something salty to balance the sweet. Some of those awesome looking peppers you do would be awesome with the sweet too.

We've reall got a good batch of peppers right now too. I have always like to combination of appricots and pork, so maybe some dried 'cots would be a good ingrediant.

The Cen-Tex Smoker · May 2012

One more: Brie and fig jam with some heat added is an amazing combo. I know you can't do a lot of cheese, but if you ever get a hankering for something sweet and salty that goes well with pig parts, give it a rip.

stike · May 2012

you aren't going to rehydrate the fruit at all in such a short time. anyway, you can't really do anything to meat in the short term to dry it out, unless you overcook it.

if you opened it up, pounded it flat, and buried it in salt overnight, you'd still have a juicy hunk of meat when cooked. saltier than hell, but still juicy

)

Little Steven · May 2012

stike · May 2012

i love the idea of actually stuffing it with, well, stuffing. that's a great lookin cook

Doc_Eggerton · May 2012

i love the idea of actually stuffing it with, well, stuffing. that's a great lookin cook

Unfortunately cheese and bread are no-no's.

Little Steven · May 2012

i love the idea of actually stuffing it with, well, stuffing. that's a great lookin cook
Unfortunately cheese and bread are no-no's.

No cheese in there. You could substitute cooked rice as the base

fishlessman · May 2012

then gravey must be off the list as well. can you soak the dried fruit with a little calvados, an apple brandy

heres a bread stuffing with gravey,

Little Steven · May 2012

Man that looks good! How did you make the pocket?

Doc_Eggerton · May 2012

Some of those awesome looking peppers you do would be awesome with the sweet too.

Doc_Eggerton · May 2012

Guys, I've learned that cutting the roast to lie flat is harder than it looks.

Liberally coated with apricot preserves, then patted with a mix of garlic, peppers, green onions, and red onions.

Coated with Dichickos garlic before foiling and refrigerating overnight. Cook tomorrow.

Village Idiot · May 2012

Cornbread dressing.

Doc_Eggerton · May 2012

Cornbread dressing.

Objective; no bread, no cheese. I am going to try brown rice in the future. This will turn out OK, but obviously takes some practice.

stike · May 2012

nothin the matter with that....

i find it helps to orient the roast long dimension pointing away from you. then take a chef's knife and come in a quarter inch parallel to one long side. make a slice the length of the roast to within a quarter inch or so of actually slicing it off.

flop that flap away from the meat, and roll the meat so that the bottom of your last cut is now at the top. make another quarter inch thick lengthwise slice down the whole side, again keeping it a quarter inch or so from slicing all the way thru.

if you visualize the spiral (from the end) that you are cutting into the meat, it is a little easier. do it in single long slices. turn the roast, slice again... etc. etc.

then pound it flat like an escaped mental patient might

Doc_Eggerton · May 2012

I was in too big a hurry tonight. Do it better next time.

Doc_Eggerton · May 2012

then pound it flat like an escaped mental patient might

Renfield sort of laugh...........

Ottawa_Eggman · May 2012

Hey Doc you may want to try this as a healthy choice

http://southshorenow.ca/videos/cooking/BBQ Pork Loin Roast.php

I have made it twice and it was amazing both times. Stuffed with apples pears & mango. I let sit in the brine over night

Doc_Eggerton · May 2012

Hey Doc you may want to try this as a healthy choice

That sounds good. We love the way pork comes out on the Egg, and I am going to experiement with a number of stuffings.

We did our first pork bone end roast last week. I really like that. I need to figure a way to juice it up. Maybe split the chops a little, stuff them, and cook bone side down.

Doc_Eggerton · May 2012

Little Steven,

Tell us about how you cut, rolled, and sealed up the roast. That looks so perfect, and I found out last night that it is harder than it looks.

fishlessman · May 2012

little steven

started with a cut like this

then cut it out like this

then a wet bread stuffing

tied up and roasted in a pan to collect juice for the gravey

Doc

watch your internals closely, the creep up really fast with stuffed loins and taking there temp isnt as easy as a full roast. you can use that apricot as a glaze on the roast as well

Stuffing for roast pork.....

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