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Coffee Crusted Pork Loin

Boatman
Boatman Posts: 854
edited November -0001 in EggHead Forum
Did this for the first time last night, and it came out wonderful. Followed Q Babes recipe (thanks B) ) and stuffed with a recipe from Bente (thanks B) ). Paired it up with some mashed potatoes, baked beans and jalapeno cheddar cornbread :woohoo: . Thanks guys, and as always, you make the call.
Going on
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Coming off
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Sliced
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Dinner
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Comments

  • Anthony
    Anthony Posts: 40
    That looks great. What is it stuffed with?

    Anthony
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  • Eggtucky
    Eggtucky Posts: 2,746
    Holy crap Boat! that looks fantastic...def gonna have to try that one!...nice job ;) ..what was the stuffing Bente recommended to you?..oh..and I know it's splitting hairs..but was that pork 'loin' or 'tenderloin'?
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  • egret
    egret Posts: 4,188
    That looks great! I've cooked the tenderloin using this recipe numbers of times, but, never a loin. What's in the stuffing?
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  • Eggtucky
    Eggtucky Posts: 2,746
    Egret, in case Boat doesnt post it, I found the post from Bente with the stuffing:

    Ingredients
    1 boneless pork loin roast (3-5 lbs)
    1 Tbs dried rosemary
    3 cups spinach
    3 Tbs Mustard (Dijon or Coarse grind)
    salt and pepper to taste
    1/4 cup feta cheese



    Procedure
    1 In a bowl mix spinach, rosemary, mustard, and feta cheese. Mix until well coated.
    2 Untie the pork roast and unroll. If necessary slice along the bottom to get more surface area.
    3 Take mixture and put on top of flattened pork loin.
    4 Roll pork loin into a tube shape and retie with bvutcher twine.
    5 Brown slightly using direct heat for two to three minutes on each side (may want to turn two or three times)
    6 Cook indirect at 350 degrees until it reaches 160 internally.
    7 Allow to rest for 15 mnutes. Slice and serve.
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  • Boatman
    Boatman Posts: 854
    Thats the recipe, thanks for posting....I added 1/2 onion B)
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  • egret
    egret Posts: 4,188
    Thank you both. That's on my to-do list! :lol:
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  • Slotmercenary
    Slotmercenary Posts: 1,071
    what have you got it covered with in the last picture?
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  • BENTE
    BENTE Posts: 8,337
    man that looks great!!!! i guess i have to try that soon thanks for the pictorial... what is the sauce on the loin in the last pic

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Big'un
    Big'un Posts: 5,909
    Beautifully done!
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  • OzarkQ
    OzarkQ Posts: 150
    Looks great - when you do the internal - do you put the probe in the stuffing or deep meat?
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  • Boatman
    Boatman Posts: 854
    The sauce recipe is below. It is copied from a re-post of QBabes' recipe - by Fidel on 1/78/08.....I print and keep recipes that I want to try.
    The sauce:
    1 tsp butter
    1 slice of bacon chopped
    1/2 medium onion
    1 clove garlic minced
    3/4 cup strong brewed coffee or espresso
    3/4 cup ketchup
    1/4 cup heavy cream
    1/4 cup Worcestershire sauce
    2 tbsp Dijon mustard
    2 tbsp molasses
    2 tbsp brown sugar
    Coarse salt and pepper to taste

    Melt the butter over medium heat. Add bacon, onion and garlic and cook until brown. Stir in remaining ingredients and bring to a boil. Reduce heat and let simmer until thick and richly flavored...about 10 minutes. Stir often. Season with S&P. Serve hot, or at room temp...makes about 2 cups.
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