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Ideas for stuffing a pork loin

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  • Little Steven
    Little Steven Posts: 28,817
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    I'm sure it would be fine but sun dried tomatoes, garlic, giardinera and salami would make it pop. Even cooked, crumbled bacon or pancetta.

    Steve 

    Caledon, ON

     

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  • robnybbq
    robnybbq Posts: 1,911
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    ok thanks - if I do it I'll let you know how it comes out.

    Any small appetizer ideas that can be cooked along with the loin?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • jlsm
    jlsm Posts: 1,011
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    This is absolutely fabulous. Put it on tonight. Tomorrow, with the moisture from the meat, it will be easy to pat into a nice crust. 

    • 2 tablespoons brown sugar
    • 1 teaspoon yellow prepared mustard
    • 1-1/2 teaspoons paprika
    • 1-1/2 teaspoons dried cumin
    • 1-1/2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon rubbed sage
    • 1/2 teaspoon dried thyme 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • SpartanPride
    SpartanPride Posts: 161
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    I made this last night. Came out awesome. It's really easy to put together too since there isn't much prep other than the pork and the grocery shopping. I don't have Bomba so I used Cento Cherry Pepper Hoagie spread from the grocery store. It gave it some really nice heat. Thanks again @Little Steven‌. This one will make the rotation. Sorry the pics are sideways. Not sure what that's about.
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  • Little Steven
    Little Steven Posts: 28,817
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    SpartanPride said:
    I made this last night. Came out awesome. It's really easy to put together too since there isn't much prep other than the pork and the grocery shopping. I don't have Bomba so I used Cento Cherry Pepper Hoagie spread from the grocery store. It gave it some really nice heat. Thanks again @Little Steven‌. This one will make the rotation. Sorry the pics are sideways. Not sure what that's about.
    Well Done Jon! How many tenderloins?

    Steve 

    Caledon, ON

     

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  • SpartanPride
    SpartanPride Posts: 161
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    Well I bought two, but I forgot two come in each package. By the time I hammered out the first two I had enough I thought, so it only wound up being two. We had plenty for 4 adults. Great flavor. I also substituted chorizo for the calabrese salami since they didn't have it at the grocery store.
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  • Little Steven
    Little Steven Posts: 28,817
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    It's pretty wide open as far as stuffing goes. I like using a bread stuffing with dehydrated apples and sausage as well. I just prefer the texture of the tenderloin vs the loin.

    Steve 

    Caledon, ON

     

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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
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    A sun dried tomato & spinach pesto would be awesome!
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  • robnybbq
    robnybbq Posts: 1,911
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    Does it matter between plain pork loin and tenderloin for this type of cook? And not happening tonight anyways. Going out to eat. :(

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Little Steven
    Little Steven Posts: 28,817
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    Just the thickness of the meat. Thicker loin will take a bit longer to cook through.

    Steve 

    Caledon, ON

     

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  • MatAlexander
    MatAlexander Posts: 30
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    I have not cooked this yet, but we've never had anything from Frank Stitt's cookbook that wasn't fantastic. I would just cook on Egg instead of in oven.
    Roast Pork Loin Stuffed with Rosemary, Bacon, and Onions:
    Gadsden, AL
    Twitter: @matalexander

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  • jlsm
    jlsm Posts: 1,011
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    MatAlexander, that sounds fantastic. I've saved it. Thanks.
    *******
    Owner of a large and a beloved mini in Philadelphia
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