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Old 04-07-2005, 02:54 PM   #11
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I can't think of anything that doesn't go well with pork, and we have used quite a bit.

Apples go very well with pork. Mustard, vinegar are pretyy standard as well.

We do a sausage stuff pork loin that is good. I'll post the picture later, if I can find it.
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Old 04-07-2005, 02:57 PM   #12
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What is the typical method to cook a stuffed pork Tenderloin?

Also, where is the incision typically cut?
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Old 04-07-2005, 02:57 PM   #13
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They may come out delicious out of the oven, but cooking on the grill or smoker will be much much better.
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Old 04-07-2005, 02:59 PM   #14
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Quote:
Originally Posted by Rainee
They may come out delicious out of the oven, but cooking on the grill or smoker will be much much better.
sucks..i'm in an apt until i get my house next spring... ( getting a huge pay day ) I have fantasties about how awesome my kitchen is going to be..hugggge kitchen with an indoor grill type thing, huge pit and gas grill in the back.... big island with a massive cutting board... oh boy do apartment kitchens suck....
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Old 04-07-2005, 03:03 PM   #15
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This thread might also help, I didn't have time to read all the way through it.
How long do I cook pork tenderloin?

Here is the stuffed tenderloin recipe
Tenderloin Stuffed with Spinach, dried Tomatoes, Goat Cheese
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Old 04-07-2005, 03:04 PM   #16
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Depends on the stuffing. We use a kielbasa sausage, so we cut a slit right in the center and slide the sausage through to the other end.

Here is a picture of a turkey stuffed loin.

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Old 04-07-2005, 03:05 PM   #17
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Quote:
Originally Posted by Mylegsbig
What is the typical method to cook a stuffed pork Tenderloin?

Also, where is the incision typically cut?
When I teach at the school, I like to have my students think a little bit and answer why they do something. Makes them learn a bit more than just reading recipes. Anyone can read a recipe (my 9yr old can) but you need to understand why things are done a certain way. That will propell your cooking techinque ahead of other people.

Question: Why is pork always served (or served a lot) with Pinapples? The answer will be the answer on why you always see it cooked with similar items.

Stuffing a tenderloin, if you haven't done it before, can be pretty hard to explain in words. But basically, cut on both ends, and shove a sharpening steel through it. Wiggle it around to make it bigger. Put your stuffing (make sure it is cooked and cooled) in a piping bag. Shove it in one end. Squeeze the heck out of it. Then do what my mom taught me is called a over/under stich? I think that is what it called in sewing. Stich it with cooking twine.

Don't just stick in the oven. Get a nice carmelization on the stove with it first, then transfer to a pan or tray, and put in oven. Cook to about 125 degrees.

Cooking a Pork Loin is covered in the our Basic Cooking series. I don't teach just how to cook it but the science of: Protein cooking, tying with twine, carmelization, cooking to different temperature, and testing for doneess, and creating a sauce from the pan. Loin is perfect for teaching the basics of protein cooking.
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Old 04-07-2005, 03:08 PM   #18
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Quote:
Originally Posted by Mylegsbig
can babybacks still come out delicious in just the oven alone? Or is the grill a necessity...
They are great in the oven. Don't fo;;ow those recipes in the basic cookbooks. THEY ARE WRONG This is how I do mine.
I use my broiler pan because the ribs can drain and won't sit in the grease. Or you can just use shallow baking pan. I lightly sprinle the ribs with lawry's seasoned salt .....then rub the ribs with a generous amount of yellow mustard. Cook in oven at 250 for two hours...then baste with your favorite BBQ sauce...cook one hour more. Thats it.
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Old 04-07-2005, 03:14 PM   #19
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Another stuffed loin.

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Old 04-07-2005, 03:15 PM   #20
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