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Stuffed Pork Loin
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FrankC
Posts: 416
Like I mentioned before, there's been a twofer sale on these pork roasts, so my wife keeps buying them. This one I stuffed with goat cheese, toasted walnuts, and dehydrated apple chips that I re-hydrated with some chardonnay.
Goat cheese
Apples
Walnuts
Rolled, tied, and ready for the grill
Ready to come off at 140 internal. After a rest, it climbed to a perfect 145. Also did some skewered brocoli brushed with italian dressing
Of course my "crew" of helpers, and ready to serve!
fc
Goat cheese
Apples
Walnuts
Rolled, tied, and ready for the grill
Ready to come off at 140 internal. After a rest, it climbed to a perfect 145. Also did some skewered brocoli brushed with italian dressing
Of course my "crew" of helpers, and ready to serve!
fc
Comments
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Frank, Great job. Looks very nice
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Frank, great cook, I love the goatcheese & nuts idea, one of the better combinations in fooddumhappy in the hut
West Chester Pennsylvania -
Looks great!
So you pull yours off at 145? Does it go up a few more degrees while it's resting? I was under the impression that I should cook it to 160...not the case? I made a stuffed pork loin yesterday as well and I thought it was a little bit dry. I'll post some pics later tonight.
Thanks,
John -
Sorry--i see that you pulled it off at 140 and it rose to 145 too...my real question is does it need to be up to 160 ever? Or is 145 safe for consuming?
Thanks again -
The one I did last week, was pulled at 145, but then rose to 160 while resting. It was ok, but not as juicy as I'd like. This one only rose 5 degrees while resting, and came out great.
fc -
No trichinosis in the US in more years than I can count. It is safe to cook to 140-145. 160 is just too dry for pork. Still the "official" temp for pork, though (FDA and all). :(
(Plus, I think studies show that 140-145 kills trichinosis anyway) -
Thanks for the info guys.
:-)
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