Well I tried

Little Steven

Decided to make a pork roulade using a loin. It didn't cut well so I  had a bunch of holes. Patched them up with some off cut pieces and pounded them in.

It wasn't going to hold the stuffing though so I went out and got some prosciutto and pancetta.

Youngest son is coming for dinner with his girlfriend who is gluten free so my stale loaf of sourdough got replaced with rice and rice croutons.

Got it tied the best I could and it's going on shortly.

 

 

 

 

Hoov

Looks nice all wrapped up. Can't wait for finished pics! Good luck!

U_tarded

looks good.  my wife is gluten free and it is a bugger to deal with.

caliking

Looks good so far.

Little Steven

Thanks, I usually do three or four pork tenderloins splayed and pounded out together. Better than this to work with.

Canugghead

Nice save!  Sometimes I wonder if stuffed pork can be rolled up like a giant sushi!

Little Steven

Never got around to the finished pics. Results were good but I'm sticking with tenderloin in future 

 

Basted with a combination of butter, bourbon and maple syrup. Loosely copied from egret's book

 

 

 

Mickey

Holly crap that looks good

Charlesmaneri

That looks amazing !!!!!!!!

Little Steven

Charlesmaneri said:

That looks amazing !!!!!!!!

Kinda like a porchetta eh Charles?

Charlesmaneri

yeah I guess whatever it looks amazing could you tell me what you stuffed it with please

Eggcelsior

LS, are you smoking crack or something? That looks amazing!

-Rob

Little Steven

That's what all my Italian friends call it when they have it. I used dehydrated apples, apricots and a few prunes. Sautéed, pancetta, bacon and prosciuttini. Sautéed red onions, red and yellow bell peppers and a few cloves of garlic. The rice was cooked in a pork stock and the croutons were rice croutons with herb and garlic seasoning. I used some sage, thyme and parsley. Mixed about a tablespoon of butter in with the dressing. I had about four times as much stuffing as I used and served some of that on the side.

caliking

You're right, that looks terrible! Should have sent it down to me for proper disposal

Little Steven

Eggcelsior said:

LS, are you smoking crack or something? That looks amazing!

-Rob

Heh heh heh!

Little Steven

Charlesmaneri said:

yeah I guess whatever it looks amazing could you tell me what you stuffed it with please

Here is one I did a couple of years ago using three tenderloins splayed out and pounded together:

Procuitto and Calabrese salami

Provolone, green onions and sliced garlic

Sundried tomatoes, bomba

Pile of Genoa salami

All wrapped up

Egged

Very good


Steve

jtippers

Wow... those look amazing. Definitely just got added to my list.

Skiddymarker

Looks pretty good there little guy. For pork loins, have found that there are two distinct "muscles", the meat is a darker colour. Don't know what they call it, but have found the centre of the loin is all the same muscle and "jelly rolls" much better. Excellent cook. 

Canugghead

That looks crazy good Steven!

Speaking of bomba, have you tried this brand? IMHO, it's way better than Aurora's La Bomba ...

Eggcelsior

Little Steven said:

Eggcelsior said:

LS, are you smoking crack or something? That looks amazing!

-Rob

Heh heh heh!

It's official! He is Toronto's very own Marion Barry! Welcome to the club!

Little Steven

I'll be glad when this thing goes away. I would be really embarrassed if I lived in Toronto.

windsurfer

That's look delicious!

ChuckChampion

looks phenomenal LS.

MaskedMarvel

Looks fantastic.  I've never done one..  

Little Steven

Skiddymarker said:

Looks pretty good there little guy. For pork loins, have found that there are two distinct "muscles", the meat is a darker colour. Don't know what they call it, but have found the centre of the loin is all the same muscle and "jelly rolls" much better. Excellent cook. 

I think this was a centre cut. They were on sale as a half cut. I think I just got the wrong end. The meat looked like a W when I pounded it out so I patched it the best I could.

Chef Charles

Little Steven said:

I'll be glad when this thing goes away. I would be really embarrassed if I lived in Toronto.

LS, you got to love it when the mayor of Toronto is the lead story on both the BBC and CNN's websites!

Little Steven

I'm embarrassed being as close as I am. Wish I lived in BC sometimes. No, then I would have to start smoking pot and I really don't like it.

TexanOfTheNorth

Chef Charles said:

Little Steven said:

I'll be glad when this thing goes away. I would be really embarrassed if I lived in Toronto.

LS, you got to love it when the mayor of Toronto is the lead story on both the BBC and CNN's websites!

I'll bet Mel Lastman didn't even pull that off!

Canugghead

Too bad AG didn't last long enough to 'outperform' him  

I couldn't remember his name but google came to the rescue when I searched on 'toronto councillor sex scandal', hit #1!

Skiddymarker

Another thought, did you Jaccard this before the pound? Have had very good luck getting a consistent square flattening if I Jaccard the spiral cut loin first. Family does not care for the stuffing I've used so we do not do it so much, your use of an Italian dry cure might just change that. 

Little Steven

As I said, I normally use tenderloin so it isn't really an issue. This was done on Sunday and my arm is still sore. I thought about using the jaccard after I finished, probably would have helped. I am not a smart man but pork products wrapped in pork makes a lot of sense to me somehow. I hate to admit this but I have done it with a bacon weave as well.