Roasted Herb-Stuffed Pork Loin (Arista dI Maiale)

Theophan

bgebrent said:

... It called for creating the hollow with the handle of a wooden spoon.  That's what I did.  The spoon handle dissected along the grain easily.  Stuffing took some work and ended up graduated end to center.  No unhappy diners.  Roasted garlic next round.

First, I am in AWE!  Amazing, way cool!

Second, roasted garlic sounds great, not arguing with you, but like someone else said, that sure looked like a whole lotta garlic.  If it tasted like too much garlic, sure could just use less.

Last, I've never tried this, but I have a recipe for "Roast Pork with Apricot and Shallot Stuffing" that sounds wonderful to me, and that I really want to try, sometime.  And the part about stuffing it reads,

Make a hole that runs lengthwise through pork loin for stuffing: Insert a sharp long thin knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening. Pack all of stuffing into pork, pushing from both ends toward center.

I'm lazy, and I confess that my plan when I try this, sometime, is to slice and "unroll" it the way lots of people on this forum do, put the stuffing on top, roll it back up and tie it.  That sounds a LOT easier than trying to make a whole all the way through a roast.  But you've actually done it!  So... am I overestimating how much trouble that is?  Have you also done the other thing and is one easier than the other?

Thanks, and again, great job!!!

bgebrent

@Theophan,  thank you sir.  Creating the tunnel through the pork loin was really pretty simple.  I'd say simpler than cutting up a loin (which I've done as well) and tying.  the only difference as seen in the pictures is the graduation of the stuffing from end to middle.  No big deal really.  Stuffing the loin takes a little work but all in all, I think this method is easier.  I look forward to your apricot and shallot stuffed loin.  Sounds great!

Theophan

I'm flabbergasted that you said it's easier to tunnel through the loin than to cut it and roll it, but you've done it, I haven't, and I'll take your word for it.  Maybe I'll try it the way the recipe said after all.

I'm sure I won't get at that pork recipe till into the new year, but I'm looking forward to trying it out!

Thanks!

nolaegghead

This is what I use for stuffing stuff that's difficult:


There are a few attachment nozzles and you can put a piece of hose on the end to extend the reach.

northGAcock

Sea2Ski said:

Wow that looks good.  I zoomed in and I see a LOT of garlic in that there stuffing mix. Wowza!!!
dis you core out a hole in it somehow?  Or just insert a narrow knife and then stuff it? 

Mark, You are asking the wrong person. Copying in @bgenicole. 

northGAcock

Very nice brother Brent. Had not clue you ate broccoli.