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Old 01-20-2011, 10:11 AM   #11
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I don't really like brining because I don't like sugar on my food so I will have to figure out some other way.

You don't have to put sugar in your brine. It will work just fine with only salt. But I always add some herbs too. The first time I did a turkey in brine I used only salt and it was great.
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Old 01-20-2011, 11:01 AM   #12
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Stuffed Roasted Pork Loin - chopped mushrooms & onions sautéed in EVOO till soft, frozen chopped spinach thawed & squeezed dry added to pan, seasoned with sea salt, ground peppercorns & thyme. Butterflied pork loin spread with the spinach mixture, rolled & tied seared in pan then roasted in a 350F oven till internal temp is 160°F, about 23 - 25 minutes per lb.



That hurts, really bad!(my stomach) That looks fantastic! Nice job and great pix!!!

I'm hungry now!
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Old 01-20-2011, 11:43 AM   #13
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That hurts, really bad!(my stomach) That looks fantastic! Nice job and great pix!!!

I'm hungry now!
Sorry and thank you!!
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Old 01-20-2011, 03:22 PM   #14
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We generally slice a loin into thick cut chops and freeze them for later use. I really want to try that tip about salt, pepper and garlic powder on one side and salt, papper, and turmeric on the other......now where did I put that post???
I do not like pork chops but I do like pork roast so I may just cut it in half and freeze the other half to make a roast at another time.
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Old 01-20-2011, 03:23 PM   #15
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Stuffed Roasted Pork Loin - chopped mushrooms & onions sautéed in EVOO till soft, frozen chopped spinach thawed & squeezed dry added to pan, seasoned with sea salt, ground peppercorns & thyme. Butterflied pork loin spread with the spinach mixture, rolled & tied seared in pan then roasted in a 350F oven till internal temp is 160°F, about 23 - 25 minutes per lb.



That looks mouthwatering!
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Old 01-20-2011, 03:55 PM   #16
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That looks mouthwatering!
Thank you. That was a 1/3 of a whole pork loin. I bought it on sale. I cut it into 1/3's - 1 was cut into chops, 1 left whole to be roasted and the last one I stuffed and rolled.
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Old 01-20-2011, 04:24 PM   #17
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Thank you. That was a 1/3 of a whole pork loin. I bought it on sale. I cut it into 1/3's - 1 was cut into chops, 1 left whole to be roasted and the last one I stuffed and rolled.
About how many lbs was that one pictured? Also, how did you cook the potatoes, how long in the oven and did you par boil them?
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Old 01-20-2011, 08:06 PM   #18
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I do not like pork chops but I do like pork roast so I may just cut it in half and freeze the other half to make a roast at another time.
Looking at the roast I don't think it is big enough to cut in half and get a large enough roast each time. I was thinking if I should just cook the whole thing and freeze leftovers?
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Old 01-20-2011, 08:09 PM   #19
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About how many lbs was that one pictured? Also, how did you cook the potatoes, how long in the oven and did you par boil them?
I don't remember exactly but I'd say around 1-1/2 - 2 lbs.


Raw washed and cut up Red potatoes, Yukon potatoes & onions tossed in EVOO, rosemary, paprika, sea salt, ground peppercorns and roasted in the pan with the pork loin.
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Old 01-20-2011, 08:17 PM   #20
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I don't remember exactly but I'd say around 1-1/2 - 2 lbs.


Raw washed and cut up Red potatoes, Yukon potatoes & onions tossed in EVOO, rosemary, paprika, sea salt, ground peppercorns and roasted in the pan with the pork loin.
Thanks a lot! Those potatoes look mighty tasty. I will be putting potatoes in too.

If yours was 2 lbs or less then I guess I can cut mine in half since it is 5 lbs total.
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