stuffed pork question

glousteau

I've seen lots of posts about people making pork rolls (stuffed with various things). I bought a whole tenderloin yesterday and cut off a few thick chops for stuffing and plan to try them on the egg sometime this week. This weekend I plan to try the remainder as a roll of some sort.

My question is, do you insert the thermometer into the "stuffing" or into the meat itself? or does it matter?

I'm thinking the stuffing might get to temperature differently than the meat itself will? or am I over-thinking this? just stick the thermometer in the middle and when it reached my desired temp it is ready?

BajaTom

I think it depends on what you put in the stuffing. If there is raw meat or eggs in the stuffing then you will need it to get it to 155/160. Thats why most of the recipes use veggies or rendered meats like ham. The meat temp should be 145/150. Good luke to all. Tom

civil eggineer

I found a fairly large difference between the meat and the stuffing. The stuffing was 10 to 15 degrees cooler then the meat so the loin was overcooked. Maybe I am over reacting but I no longer stuff pork loins. I would rather the loin was cooked to perfection and then possibly served with a sauce.

fishlessman

i find the same thing, its pretty hard to get the meat just right. it is better if the stuffing is wet to make up for the meat drying. this is my version with loin chops
http://www.eggheadforum.com/archives//2005/messages/188909.htm

Rooster K

I precook the fillings minus any cheese. They also turn out better when the meat is as consistant in thickness as possible.

Broc

Measure the temp of the meat -- not the stuffing.

~ Broc