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Stuffed pork loin
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Posts: 1,045
I picked up a whole loin from BJ's and cut it in half, fileted it(is that the right word?), whacked it with my mallet, seasoned with Raging River, added spinach leaves, feta, sun dried tomatoes, and some leftover prosciutto. Rolled it, tied it, put on some olive oil, and added some more Raging River. Cooked it indirect at 350 for about 2 hours with some apple wood chips added for flavor. Came out pretty good although I could have been more patient on my filet skills(or lack of). Next time I will try a low and slow with one. Tasted good. I have never done one witht he sun dried tomatoes before...great flavor! Here are some pics, enjoy!
Comments
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Looks fantastic - think you nailed it. I too love the sun-dried tomatoes.
Time for another stuffed pork loin here - will try your mix ingredients next time.
Richard -
I liked the mix, but I would probably do bacon next time as opposed to the prosciutto, or more prosciutto. Thanks Richard.
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Looks good from here also. Try it again with more of either one as you posted to Bash and post your results.
Regards,
Bordello -
Stuffed pork loin is quite the versatile feast! Great looking cook!
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Looks mouth watering good. Hubby wants to know if I can duplicate this and how soon. I am not traveling this week, so there is a chance it may be a week night supper. Were the sun dried tomatoes packed in oil or dry packed? Also, after you butterflied the loin how thick was it after the whacking?Large, small and mini now Egging in Rowlett Tx
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Great post and cook Aaron. Looks tasty. :P
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Aaron, You did that some justice!! Looks good>Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Looks awesome...Well done!!
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That looks really good,great cook
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Great looking roulade my friend. Congratulations
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Thank you.
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Will do, i think it will be bacon for the firehouse(cheaper)
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Packed in oil. The loin was actually fileted, not butterflied. i was pressed for time and did a shoddy job. I usually try and cut it no more than 1/2" thick. Good luck and thanks!
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Thanks bud!
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Thanks Molly!
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Thanks Jeff!
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Thank you Chris.
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Looks delicious....what's the trick to the fileting (if that's the word )...I've never done it before and would love to try.
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Thanks Beli! Hope all is well down south!
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Start at a shallow angle cutting longways and keep on going until you get to the end. Takes more time than butterflying but worth the effort if you have the time. It will cook more evenly this way and you get to use more stuffing. Not such a good job this go round.
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Aaron,
Is Marbury in Charles County? We used to do a century bicycle ride in Upper Charles County, affectionately know as the UpChuck 100. Beautiful countryside. Nothing better than a few beers and a bushel after a long ride.Large, small and mini now Egging in Rowlett Tx -
Elizabeth,
Here is a link about how to filet a loin:www.ehow.com/how_5740997_fillet-beef-pork-loin.html
JoanLarge, small and mini now Egging in Rowlett Tx -
Yes it is. I live about a quarter mile from Smallwood State Park.
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This look GOOOOD. You're giving me ideas and inspiration. Nice post.
ThanksMarc -
Looks very tasty
Will give this a try
Shane -
Thank you.
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Thanks you. Be sure to use more prosciutto or use bacon instead.
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It looks like you rolled it up perfectly. Nice job on the tying, too.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thanks Faith!
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Aaron,
Boy does that look good.
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