Need Advice !! Help!

Hammer

I need the advice and help on what may be a simple solution. I love to cook Mr. Toads Pork loin, or a varation of it, but using the same principals, re; a sandwich type preparation.
The problem is, that after cooking the loin, and begin slicing it, it comes apart, and is served in pieces, not as a whole slice that encompasses the loin, fruit, cashews, bacon in tact.
Am I cooking it too much? Not using enough of something? I did two(2) for a party last night, and they looked like a work of art, but when I began slicing it; they fell apart.
Thanks for your help! Oh yea, I served a Sonoma Barelli Creek Cabernet Sauvignon with it!
Thanks for your reply!
Hammer

RRP

Hammer,
Seriously I thought that was what was supposed to happen...afterall there is nothing to make the section adhere or fuse together! A cross section with all the colors the ingredients afford makes a beautiful presentation in my book.

Hammer

RRP,
I hope you are correct, because that is what happens ieach time I cook it, but I have seen pictures in the Green room, and on various member web sites, that shows it intact.
Thus, this is what prompted by request for help.
Thanks!
Hammer

RRP

Hammer,
I don't recall having seen any pix - so in my state of ignorance of having nothing to compare to I am happy with the results...or at least had been! LOL

mollyshark

Hammer,[p]I know what's going on. You want it to come out as a circle with the filling in the middle, right? In the original Mr. Toad recipe, you cut the loin in half, stuff it, and then tie it together. To get the look you want, do NOT cut it in half. Take a very long blade, very sharp knife and cut an X in the middle of it. Do not cut through the outside of the pork line. So picture a circle with an x drawn in the middle. Now stuff in all your preserves and fruit and such. It is a little tougher than when you cut it in half and much sloppier, but can be entertaining! You have nothing to tie when you cook it because it is still a whole pork tenderloin intact. When you cut it, you will have the perfect meat circles with the filling in the middle. Is this what you're asking???[p]mShark

Banker John

Hammer,
Molly is right, try not to cut all the way thru. I do a variation of a stuffed pork too. To get mine to slice, I cut an inverted T in the loin and unfold it so I halve a slab. Then gently pound it flat with a mallet, Add Stuffing then roll and tie with butchers twine. After cooking, I am sure to let the meat rest and then I use an electric knife instead of a carving knife. I carve it without removing the butchers twine.[p]FOr the recipe I use, Apricot-Pecan Stuufed Pork Loin, see Southern Living,1994 annual recipes, pg 274, modified for the egg.

Elder Ward

Hammer,
I like MarySharks advice and will try that in the future myself.
There is another thing that may be going on here. Let the roast rest for 20 to 30 minutes then cut.
She did mention the major point I wish to reemphize, you need a SHARP knife.
One that when you hold it edge up and look along the edge in good light you see no metal shining or tiny flat spots. The edge should grab the back of your thumb nail if you try to glide it across at a 15 to 30 degree angle. Cuting cardboard in tiny curls or shavings repeatedly without seeming to effect the cutting ablity. Shaving hair although impressive is no indicator as you can sharpen a can lid to do that but it will not hold an edge.[p]Elder Ward
Owner of I Mount Knives forged and bench made custom knives.

Hammer

MollyShark,
Thanks! I'll try your suggestion, as well as the others who responded. Damn, this Green room is great!
Hammer

Hammer

Banker John,
Thank's! The wife had the Southern Living Annual, and I will like Molly's, do as you have suggested!
Thanks!
Hammer

Hammer

Elder Ward,
What a treat to have you respond to one of my postings! I use several of your recipes all the time. I didn't know that you made knives. If you have a list of what's available, send me an e-mail.
Thanks again!
Hammer

Elder Ward

Hammer,
Check your email a sample of work is on the way.
Elder Ward

mollyshark

Elder Ward,[p]MaryShark? A cousin maybe. I'll check![p]mShark

Elder Ward

MollyShark,
Wooooooooops face is extremely red at this point. My humble apoligy.
Elder Ward