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Stuffed Pork Loin...the first one!

crawdadcrawdad Posts: 115
edited 8:32AM in EggHead Forum
Here he is laid out with a coating of...IMG_0428.jpg

This stuffIMG_0429.jpg

Here we have feta, basil, mushrooms and fresh cherriesIMG_0434.jpg

Rolled up pretty with basil and hack tie job.IMG_0436.jpg

Wrapped in bacon and some of this stuff in the drip pan.IMG_0439.jpg

Cooked completely with crisp bacon...but how will the inside look??IMG_0447.jpg

Here it is...juicy, cooked through but still moist...pure luck wins again!!!IMG_0448.jpg

This roast was cooked at 350 with plate setter and drip pan for about 4 1/2 hours.


  • BoatmanBoatman Posts: 854
    Congratulations on a great cook for the first loin. Looks wonderful, I love doing those. Very interesting combo of stuffing.
  • FlaMikeFlaMike Posts: 648
    It's amazing, the more we practice.... the luckier we get!
    Great job.
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Good job, looks good.
  • FluffybFluffyb Posts: 1,815
    Fantastic looking roast. Where did you find that sun dried garlic w/tomatoes? Looks very interesting.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Wow! That garlic/tomato spread looks mighty interesting...going to try to find some of that here. Great job with the prep and cook!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Me and the wife were looking down the forum (she likes the pics) and I saw your thread. Told her you were one of the newer guys but have been doing some great cooks. Was not dissapointed! ;) Great pics and instructions! Really done well.
  • Nice Loin Crawdad.
  • Good Job and love the pics! Love them stuffed loins and your ingrediants looked mouth watering.
  • bitslammerbitslammer Posts: 818
    You may be poking fun at your tie job, but that cutting job looks great. Getting that "roll cut" technique down took me a while. I've always enjoyed stuffed chicken breasts but that can be done with a mallet, wine bottle, rolling pin, hell even a bowling pin! :laugh: Pork loin however requires some knife work.
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