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Old 09-18-2007, 10:27 AM   #1
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OK-New here--Pork Loin recipe.

Since I am new here I thought I would share a recipe with you.

OK, so you have a nice piece of Pork loin, one of my favorite pieces of meat.

What to do with it. Well you can roast it, grill it, slice and fry it but here is what I did---For a group of 60! I stuffed them and it was fantastic.

Here is how I did it.

Place the loin on your cutting board .

Take a knife and slice down one side of the loin about 1/2" to 3/4" in stopping the same distance from cutting all the way through .

Lay that flap of meat over and turn the knife 90 degrees and start cutting into the meat kind of unrolling it as you go.

The idea is to get a slab of meat.

In a bowl you need to make you stuffing. Similar to regular stuffing for Thanksgiving etc. Use bread crumbs, corn meal with peppers, onions, seasonings BUT add some fruits. I like raisins and apples for pork. Add Chicken stock to the stuffing mix until it is very moist.

Place a nice layer of stuffing on the meat.


Then roll up like a jelly roll.


When its rolled it should look something like this.



Tie the roll with butchers twine. Glaze with your favorite pork glaze( I like a sesame ginger glaze). place on a rack, tent with aluminum foil and roast it in the oven at 325 until golden brown.

You don't have to worry about it drying out. With all that chicken broth it will remain very moist.

To serve, cut into slices at least 1" thick. You will have beautiful spirals of meat and stuffing. I like to make a simple onion soup to laddle over the top. A little chicken broth, diced onion, white wine, butter. Saute the onion in the butter, deglaze with the wine and add the broth. Spoon a little over the top of each slice as it is served.

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Old 09-18-2007, 10:39 AM   #2
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What a great teaching aid! Great photos.

About how many pounds was that loin? And about how long did it take to cook?
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Old 09-18-2007, 11:55 AM   #3
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*drools*

dang, that looks good!
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Old 09-18-2007, 12:09 PM   #4
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Looks good, Jeff. The cutting to 'unroll' the roast is the hard part. Have you tried a spinach and feta cheese filling?
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Old 09-18-2007, 01:54 PM   #5
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Quote:
Originally Posted by jennyema View Post
What a great teaching aid! Great photos.

About how many pounds was that loin? And about how long did it take to cook?
That was around 4 lbs if I remember right. I cooked it 3 hours--slow.

Oh I forgot--let it rest for while before slicing.
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Old 09-18-2007, 01:56 PM   #6
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Looks good, Jeff. The cutting to 'unroll' the roast is the hard part. Have you tried a spinach and feta cheese filling?
No, the group I cooked that for would NOT enjoy that.. Personally I love Feta!!! although with the mild flavor of the pork I would have concerns with it becoming a bit strong.
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Old 09-18-2007, 02:48 PM   #7
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Old 09-18-2007, 04:49 PM   #8
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WOW! Impressive! I made pork loin last night and mine didn't look like that! Thanks for the great method!
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Old 09-18-2007, 04:55 PM   #9
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That looks wonderful! A great company dinner. What did you serve with it?
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Old 09-18-2007, 06:12 PM   #10
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No, the group I cooked that for would NOT enjoy that.. Personally I love Feta!!! although with the mild flavor of the pork I would have concerns with it becoming a bit strong.
Give it a try on a smaller scale by stuffing a chop.
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