"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Thread Tools Display Modes
Old 05-05-2012, 08:23 PM   #1
Assistant Cook
Join Date: May 2012
Posts: 1
Thoughts on searing the tenderloin before stuffing

Hi everyone, happy Cinco deMayo,

This is my first post here, I bought a boneless pork loin yesterday on a whim and it is currently being brined. I was reading some really helpful advise on the site but I have a few more questions.

I was planning on going past simple butterflying and cutting the pork into one giant 1" thick strip that i'm going to stuff and roll up. [I got the idea from watching the Italian porchetta recipes] I'm going to play it by ear whether or not i'm going to tenderize the pork a little bit.

I am planning on making a rosemary based pesto to stuff inside the pork, will the pork loin be okay with all of the olive oil on the inside?
Also will searing both sides of the pork Before rolling it up cause it to be difficult to roll?
I went ahead and cut the pork loin into two portions, if this doesn't work out i'll still have the other half to experiment with.

Thanks in advance!

PS what are your preferences and thoughts regarding cooking the entire loin at once vs the divide and conquer approach?


UselessRiver is offline   Reply With Quote
Old 05-05-2012, 08:48 PM   #2
Join Date: Jun 2010
Location: Durham, NC
Posts: 54
I would stuff and tie the loin first, then sear and roast it.

AlisonC is offline   Reply With Quote
Old 05-05-2012, 09:18 PM   #3
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: joisey
Posts: 18,585
yes, searing the meat will make it more difficult to roll because the meat tightens up when cooked, and it will also cause it to be more dry because you're cutting it after it's partially cooked, thus releasing juices (aka blood or intracellular fluids) in the outer layer that has cooked.

however, it might be a neat experiment. a loin is pretty lean, though, so there's not much room for error it would be better for a sirloin end roast.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
buckytom is offline   Reply With Quote
Old 05-05-2012, 10:01 PM   #4
Executive Chef
Join Date: Jan 2011
Location: here
Posts: 3,612
Originally Posted by buckytom View Post
... (aka blood or intracellular fluids) ...
Nothing like discussing blood and intracellular fluids under a full moon!
Greg Who Cooks is offline   Reply With Quote

basil, oregano, other, rosemary

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:16 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.