prudhomme stuffed loin

hounddog

Prudhomme's Louisiana Kitchen has a recipe for stuffed pork chops where you make a stuffing of apple, sausage, butter, onion, green peppers, garlic, couple other things. I made a batch of the stuffing, and then I cut a whole loin in half, took chef's knife and poked hole all the way through center, then took pair of scissors and cut it open, packed it with the stuffing, then sewed it back up with twine, tied the whole thing and then cooked it with the rub prudhomme suggested for the chops. then smoked at 250-275 for almost three hours until done.[p]This is the most satisfactory loin I have tried. I found (as I usually do) that Prudhomme nails subjects that he attempts. His stuffing inside a smoked slice of loin was gorgeous and just exceptional. I recommend this one next time you want to have relatively inexpensive dinner for a large number of people. The loin cost something like 15 bucks and it was enough to feed almost 20 people, with good sides.

Wise One

hounddog, my brother did his rosemary marinated pork loin for yesterday's family gathering. He uses olive oil and a lot of rosemary (whipped into a paste in a Cuisinart) to marinate it and takes the rosemary stems and inserts them into the loin itself. He wound up cooking it for about 2 hrs 15 minutes at 350 and it was delicious. [p]I agree with you. The pork loin is just about the best thying going for a large group. Easy to cook, easy to slice and quite economical. I normally like to stuff mine like you recommend but his plain marinated loin was good as well.