Need stuffed pork loin ideas

highpress

Ok so I bought a whole pork loin last week. It was on sale. :woohoo: So i cut it up into thirds and froze. I'd like to try to make a stuffed pork loin. I've been doing some searches and see alot of recipes that calls for apples, figs, nuts, etc stuffed in the loin. I'm actually kind of skeptical about stuffing with fruit or nuts.. Is it really that good??? I'm thinking i definately want to stuff with some kind of cheese, some herbs, what else? Should i go for the apples? I do have half a bushel of apples sitting in the house from Ohio.. :ermm: Thoughts? Thanks!

Celtic Wolf

Simple search of the Recipe Section

LC Pork Roulade

You can stuff it with your favorite cornbread dressing recipe too. This will go well with Apple slices and/or raisins

Boilermaker Ben

Do whatever sounds good. If you think about it, pork chops are often served with applesauce, so the pork/apple combo isn't very surprising.

I did mine with spinach (I know some of the recipes here say to cook the spinach, or use pre-cooked or frozen spinach, but I didn't find that necessary), cheese, toasted pine nuts and a commercial raspberry-chipotle sauce.

Brussels sprouts roasted in the pan drippings are awesome!
Photos here:
http://we3hardings.blogspot.com/2009/07/recent-meals.html

highpress

Yeah, a few people had recommended that one in old threads that i've read. I checked out their website, it looks fantastic. Might be the one i end up going with or very similar.

highpress

When you hear "apple stuffed pork loin", are you actually just taking a fresh apple, slicing, and place the slices inside the loin?

Is that your blog? Pics look yummy. Very nice.

Celtic Wolf

Sort of.. Apples are in the ingredient list, but not the only thing.

Here is Paula Dea's recipe for Apple Stuffed Pork Loin

Boilermaker Ben

I think any fruit or vegetable (aside from leaf vegetables that cook quickly) should probably be pre-cooked. Uncooked apples would be pretty crisp, and they might not cook all the way through inside the roll.

Yeah, that's my blog. I started it mostly to share photos of my daughter with her grandparents, but I've been posting cooks too.

emilluca

Apples on onions taste great. Brown the onions to bring out the sweetness.
You will be surprised.

fishlessman

ive tried nuts and dont care for them in a loin, LC's stuffedloin with pinenuts would work as i dont really consider them nuts taste and texture wise. heres a different presentation which works well

http://www.eggheadforum.com/archives//2005/messages/188909.htm

heres stuffing i used in a salmon that would work with the loin just as well, dice the apples fairly small so they cook fully. check out the plated shot of the dish, one post for that, hotdog posts run wild and just one sympathy post for a stuffed salmon :laugh: :laugh: :laugh:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=181084&catid=1

highpress

Thanks CW. I think i'll probably stick with some version of LC's stuffed pork loin. Yes, i know it's called a relaude but with my spelling i'm sure i'd butcher it. :silly:

highpress

Yeah I didn't get a chance to really check it out. Will check it out later... As I am at work and i be working...

highpress

hotdog posts run wild and just one sympathy post for a stuffed salmon

lol...

Well, that thread was a little before my time.. If it wasn't, i'd say something like fishlessman, that looks great. I'll have to try that sometime. So there. You now have 2 official replies. I've been meening to cook salmon on the egg...

fishlessman

salmon is good on the egg, never really cared for it before, these salmon are fresh water landlocked atlantics, taste more in tune with brook trout. heres another salmon post, just two replies :laugh: :laugh: :laugh: :laugh:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=213861&catid=1

Celtic Wolf

Your preparing it. You call it what you want. I am sure LC won't care.. If she does smack her once. :woohoo:

Boilermaker Ben

Wow fishless, complaining about lack of post responses? Now you sound like someone else we know.

Honestly, how can you remember the origin of some salmon you ate 3 years ago?

Celtic Wolf

He caught them...

Boilermaker Ben

ah, that would be memorable.

fishlessman

yep and judging by the date i also know what the fish was feeding on and where she was that day. she was eating smelt during a spawning run :laugh: about 5 pounds swimming maybe 12 to 15 feet down.

fishlessman

i dont keep to many, mostly they all go back in, but every once in a while a fillet and release. was in a house this week removing a steam boiler built by my grandfather back in the forties, front name plates now hanging in the boiler makers lounge now thats memorable

Little Steven

highpress,

This was tenderloin but it would work with loin.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=595184&catid=1

Steve