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...I bought it...now what do I do with it?.....
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thebtls
Posts: 2,300
Rib Roast and Tip roast off each end and cut some thick pork loins from the middle? Couldn't resist at $1.87 per pound.
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Comments
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butterfly it ... take a box of stouffers cornbread stuffing or pork stuffing . .peel and chop up a couple of apples ...moisten the stuffing with warm water. . .dust the inside of the pork loin with some dizzy dust or raging river, or even pineapple head rub .... add the apple/stuffing mix ....roll it up and tie it up.. . season it with some more of the rub. . .wrap it with some strips of bacon (or even better, prociutto) tie it with string. ... roast it indirect at around 350 degrees till it hits around 145 internal temps ....
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butterflied and pounded out. season with Dizzy pig of your choice and mushrooms chopped fine.
fresh spinach
grated mozzarella and thin sliced red and yellow peppers
roll and tie off
that is a large egg it is on!
slice and eat! this was
last Easters dinner -
looks good to me ---GOOD JOB .
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Wow, what can't you do with it... you have some great eats ahead of you.
Got my mouth watering for some pork char sui.
GG -
mmm those look like pork tenders?? the loins don't do as well with a sear like they do. at least for me they don't :(
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Labeled pork tenderloin...
GG -
I love that cook you did Julie!! It's so purdy!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
That looks delicious! Would you mind sharing how long and at what temp you cooked it?
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YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMIE.
Mike -
You got some good ideas here....and you never go wrong slicing that bad boy up nice and thick, hitting it with a good rub and just grilling those bad boys to a nice un FDA approved low temp and eating some pork goodness.
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Sorry guess I missed that.. did not see tenderloin anywhere :huh: those look awfully good though!
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Hey Tammy, indirect at around 350 if I remember right. till about 145 as the stuffing throws it off some temp wise.
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Thanks! I'll have to try that.
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