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Old 06-08-2008, 05:13 PM   #41
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For both pork loins and thick pork chops; I love to stuff them. For either, simply slice a pocket itno them, like with pita bread, only in the meat. Stuff with fruit, or sage-bread dressing, or a good rice pilaf. You then sear the meat in a hot pan and finish in a 350 degree oven until the thermometer reads 145' in the enter of the stuffing. sErve with gravy or sauce, depending on what you stuff it with.

Yum.

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Old 06-08-2008, 05:20 PM   #42
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Oh wow that sounds and looks so good !
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Old 06-11-2008, 12:47 PM   #43
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I made this last night (on the hottest day of the year) because I had a pork loin in my fridge that I needed to do something with right away.

I made two changes. My pork loin was already pre-seasoned with onion and garlic so I did not put more garlic slices in the loin. I also substituted cream of celery soup for the cream of mushroom as i am not a mushroom fan.

This dish was delicious!!! It was so easy and not many ingredients. The pork was awesome and the gravy was so tasty. I think I went a little too heavy on the salt (or the pork was already too salty to begin with), but other than that this was a huge success.
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Old 03-27-2013, 08:58 PM   #44
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I took a stroll down memory lane tonight and made Ol-Blue's Melt In Your Mouth pork loin recipe. It literally comes out so moist it's like the loin turns into Boston Butt.
I had a few mushrooms to use up and a little onion. Other than that I followed this recipe like I always do
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Old 03-27-2013, 10:10 PM   #45
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Quote:
Originally Posted by pacanis View Post
I took a stroll down memory lane tonight and made Ol-Blue's Melt In Your Mouth pork loin recipe. It literally comes out so moist it's like the loin turns into Boston Butt.
I had a few mushrooms to use up and a little onion. Other than that I followed this recipe like I always do
Oh, that looks good. Food porn for sure.

Looks to me like you added mushrooms and maybe some other stuff. What mods did you make to the original recipe?
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Old 03-27-2013, 10:14 PM   #46
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Oh. My.

Thanks Pac!
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Old 03-27-2013, 10:24 PM   #47
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Looks amazing Pac
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Old 03-28-2013, 01:02 AM   #48
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looks great, pacnar! nice, crispy fat cap.

i mean, you can see how juicy it is, and the gravy is, well, like and extra.

i'm curious, though, about how not to use soup mixes and "cream of" soups in an effort to reduce sodium and eat healthier.

anyone have any ideas or recipes for fairly easy replacements?
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Old 03-28-2013, 01:23 AM   #49
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Quote:
Originally Posted by buckytom View Post
looks great, pacnar! nice, crispy fat cap.

i mean, you can see how juicy it is, and the gravy is, well, likeand extra.

i'm curious, though, about how not to use soup mixes and "cream of" soups in an effort to reduce sodium and eat healthier.

anyone have any ideas or recipes for fairly easy replacements?
That's what I was wondering too.
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Old 03-28-2013, 02:53 AM   #50
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Quote:
Originally Posted by buckytom View Post
looks great, pacnar! nice, crispy fat cap.

i mean, you can see how juicy it is, and the gravy is, well, like and extra.

i'm curious, though, about how not to use soup mixes and "cream of" soups in an effort to reduce sodium and eat healthier.

anyone have any ideas or recipes for fairly easy replacements?
I don't have a recipe since I don't use one but I make my pork loin
with sautéed sliced mushrooms and onions. I add onion flakes ( they have a more concentrated flavor)
Add some paprika, lots of crushed black or mixed peppercorns, some garlic powder.
Add some low sodium chicken broth or water and sour cream.
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