BIG PORK LOIN

mollyshark

Think you can do a stuffed pork loin with a BIG pork loin as opposed to those skinny tenderloins? Never tried. Will have to forego the figs because of the low carb stuff, but surely there some good stuffing that would work well in something like this. Thoughts?

Painter

Mollyshark, How about a pork sausage, mushroom combo or something on that order? If you use fresh uncooked mushrooms you'll get the moisture you might need. Use your imagination. I bet you'll come up with something.
Bob

nikkig

Mollyshark,
I beleive you are supposed to use the regular pork loin for the stuffed versions. Tenderloins would be too small.[p]~nikki

Wise One

nikkig, you are absolutely right. You'll spend half your time trying to spread those tenderloins out. Pork loin on the other hand can be spiral cut or butterflied to get you a gigantic sheet of purpork meat. Spread all thgose goodies on and then roll it back up, tie it up and cook. Just getting hungry thinking about it.

mollyshark

Wise One,[p]Ya know what? I've always used the smaller ones to stuff. Just used a long, skinny knife and did them in! They were a little messy to stuff, though![p]These were just beautiful ones. Had to get a monstrous-sized one. They are SOOO good leftover. They call from the refrigerator in the middle of the night. Yoo hoo...mollllyyyy...eat me...eat me. Well, who can refuse an offer like THAT![p]

mollyshark

Painter,[p]Yum. Interesting idea. I'll experiment! Thanks.[p]mShark

Cornfed

Mollyshark,[p]I've also stuffed the skinny ones. I fancy a recipe once provided by KennyG which calls for rubbing with a cajun rub and then marinading overnight with a mixture of honey and worcestershire sauce (and maybe something else). Then, stuff with cream cheese and jalapenos.[p]I've made this several times and it's drawn rave reviews. Skip the honey in the marinade and you'll end up with a delicious low carb meal![p]PS - I can't seem to e-mail you as my messages seem to be blocked (are you blocking verizon.net?). If you can and want, shoot me an email at cornfed@verizon.net.[p]Later,
Cornfed

ColaCooker

Mollyshark,
I have a recipe that I adapted from one of our families traditonal Italian holiday dishes called a Porcetta. Give this a try.[p]Butterfly a boston butt and get it as spread out as you can. Cut out the large pieces of fat but leave enough to keep the meat juicy while cooking. Cover the meat with chopped garlic, chopped parsley, chopped onion, salt, pepper and bay leaves. Roll it back up and tie it with strings. Cook indirect at 300 until internal temp. reaches 160. Let it rest for at least 15 or 20 minutes.[p]This is great hot and even better the next day for sandwiches. Since it's a fatty cut there are no worries about it drying out like a pork loin might.[p]Great for low-carbers.[p]Cola

Banker John

Mollyshark,
I'm with you on not a fan of the fig preserves. I did a variation a few weeks ago for my Father in Law's birthday. [p]I used orange marmalade, dried apples, fresh blackberries and whole cashews. Then wrapped the whole thing with Boar's head bacon.[p]Flavor was great, presentation - outstanding. Took digital pictures with father in laws camera. Still waiting on them to be e-mailed so I can share.[p]Banker John

mollyshark

Cornfed,[p]I don't block any entire domain, Corn. I'll send you an e and you can reply. Remember to send mine to .net, not .com.[p]Cream cheese and jalapenos! Guess if I'm gonna go non-kosher, I can really blow it out. I call this particular piece of meat were-lamb by the way! LOL.[p]mShark