Pork Loin....recipe hunt

Unknown · May 2003

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.

Unknown · May 2003

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?

Grumpa · May 2003

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 Whiz · May 2003

RG,
I think the last one I did was no more than 2 hours and might have been less.[p]TNW

ravnhaus · May 2003

RG,
Here is how I did it.
350° for about an hour.
[ul][li]Stuffed pork loin[/ul]

Unknown · May 2003

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!

Gandolf · May 2003

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

Pork Loin....recipe hunt

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