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Stuffed Pork Loins
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Boss Hogg
Posts: 1,377
About two weeks ago, I made LC's Pork Roulade and it was really good. We had some family members over for dinner Sunday night and I wanted to make it again. On one I followed LC's recipe, on the other i just used the spinach, pine nuts, cheese, and a raspberry chipolte glaze I picked up at TJ Maxx. The pics-
The one with Raspberry glaze on the loin and some on top of the cheese cause more is better :P
It was a fun cook. Thanks for the recipe LC!
Brian
The one with Raspberry glaze on the loin and some on top of the cheese cause more is better :P
It was a fun cook. Thanks for the recipe LC!
Brian
Comments
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Dang Boss!!! :ohmy: Looks like you've got that cook down!!!! :woohoo: :laugh:
Looks fantastic my friend! Was great to finally spend some time with you in October...hope to see you at FL Fest! (And don't worry....we won't corrupt your wife.....too badly!! :ohmy: :blink: ) :laugh: :silly:
Happy Thanksgiving to you and yours! -
Great looking cook! You did a fantastic job opening up the loins and tying them.
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Excellent lookin cook. Gotta try that for sure. Thanks for the inspiration.
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LC-She needs corrupting to bring her down to my level. :evil:
BC -
Bob, here's a secret....I had the butcher cut those :unsure: . But, when I did my first stuffed loin a few weeks ago I did the cutting and I think I did as well as the butcher.
Brian -
Eggsakley-It was fun cook. And if I can do it, anybody can do it.
Brian -
Brian,
Excellent cook! Try toasting the pine nuts next time. The flavour really intensifies.
SteveSteve
Caledon, ON
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Steven, Now that I've conquered sauteeing them, I'm ready for a new challange. BTW, I never realizes that the little picture on your posts was your BGE covered in snow until I saw your earlier post.
Brian -
Looks good Brian.
Thx for the phone call today. It was really nice talking to you.
Mike -
Mike, You're certainly welcome. Did you get the email?
Brian -
That is a glorious looking cook and right up the flavor profile my family loves. What temp did you cook it at and how? I would guess raised direct but???
Doug -
That looks wonderful! I can almost taste it with my eyes
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Doug, I had my egg at 375* and did it indirect. Platesetter w/ legs up, drip pan, and grid on top. It took me about 1 hr 45 minutes.
Brian -
Thems perdy! You're pretty handy with the knife. Mine never turn out that pretty. Guess I need more practice.
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