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Grump
Associate Member
Post Number: 11
Registered: 8-2005
| | Posted on Sunday, February 26, 2006 - 12:38 pm:
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Well I just made this recipe yesterday and it was great. I screwed up as usual though. Instead of buying a center cut pork loin, I bought the "top pork loin" which I now know as the filet portion of the pork loin.
I didn't realize when I bought this that there were two in the package....it looked as though it was one pork loin....but it turned out that the two were small in diameter so when I butterflied them, there wasn't much room for the cheese, proscuitto, and spinach. So I just made a big sandwich out of it all, one butterflied loin on the bottom and one on top with the stuffing in the middle. I tied it up with string and it was an excellent meal. I had very little cheese leakage even though it had two open ends to leak through.
I'll have to try the center cut next time. This is definitely going into my list of favorites.
-g
(who is also learning about cuts of meat)
(Message edited by grump on February 26, 2006) |
Farmer_john
Member
Post Number: 71
Registered: 7-2005
| | Posted on Monday, February 27, 2006 - 12:48 pm:
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Okay now I'm confused. Are we talking about the pork tenderloin or the whole pork loin? |
Grump
Associate Member
Post Number: 13
Registered: 8-2005
| | Posted on Monday, February 27, 2006 - 7:24 pm:
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FJ,
Well I probably confused you because I'm still not sure of the name of the piece of meat that I bought. What the recipe calls for is a pork loin. This should be what a butcher would make 18 or so boneless center cut pork chops out of. I bought what was on the other side of the bone of a pork chop, the "filet" portion of the loin. Am I making sense or am I confusing you more. |
Farmer_john
Member
Post Number: 72
Registered: 7-2005
| | Posted on Tuesday, February 28, 2006 - 2:18 pm:
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Okay that is from the Loin. Tenderloin generally comes in a two pack if uncooked and is small around two #'s per package. The whole loin or pieces of it come from the spine of the hog. |
Otter
Member
Post Number: 26
Registered: 4-2005
| | Posted on Monday, March 06, 2006 - 10:55 am:
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Bob,
Great recipe! Made two large loins this weekend for a party and man they were good. We sub'd mozzarella for the provolone, which also turned out well. Gotta love wine and swine.
Otter
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Hmblive
New member
Post Number: 1
Registered: 5-2006
| | Posted on Sunday, May 28, 2006 - 11:52 pm:
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Tried this recipe this Memorial Day weekend. This is a great way to keep a pork loin most and juicy inside. I took mine out at 140 degrees and dwelled in my indoor oven for about 15 minutes. I should have taken it out of the K at 110 degrees though. Thanks for the recipe, it was the best pork loin I've cooked up so far. |
Bobh
Member
Post Number: 87
Registered: 3-2006
| | Posted on Monday, May 29, 2006 - 12:57 pm:
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Dai, can you describe the color of the center of the Loin when you cut into it? was it white, or did it still have a bit of pink? did the juices run when you sliced it or was it juiceless. I am a new K7 owner and I am attempting to learn from you oldtimers. I ask because you say you should have removed it at 110 degrees, some 30 degrees lower than the 140 that you did. |
K_sqrd
Member
Post Number: 111
Registered: 2-2004
| | Posted on Monday, May 29, 2006 - 3:36 pm:
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Just my opinion, but...
110 deg. way too low for pork. The minimum safe temp. for pork is
137 deg. per http://www.askthemeatman.com/pork_&_Trichinosis.htm
and other sites. I usually pull pork roasts and such off at 135 to
145 deg. knowing that while the meat rests, the internal temp.
will rise several degrees. The result is a light pink colored
meat. I have found that some chops from Costco are very lean
with little moisture and do require brining in order to prevent
dried out chops.
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Bobinfla
Member
Post Number: 1463
Registered: 2-2002
| | Posted on Monday, May 29, 2006 - 4:00 pm:
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Kevin,
In my case, I let it dwell in the hot Kamado so that it is at least 140° (but just barely!).
Even if I pull it off, wrap and rest, it's still @ least 140°, but still moist and barely pink.
BOB
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Hmblive
New member
Post Number: 4
Registered: 5-2006
| | Posted on Monday, May 29, 2006 - 4:25 pm:
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I pulled mine off at 140 degrees and I thought it could have been pulled it off around 110 deg then rest to get to 140 deg. I suspect mine was around 160 by the time it rested which would explain why it was slightly overcooked and dry.
I need to remember to wrap as Bobinfla mentioned. |
Brianw
Member
Post Number: 1252
Registered: 6-2003
| | Posted on Tuesday, May 30, 2006 - 9:27 pm:
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It would be hard to imagine a 30 degree rise in temp after removing meat from the K. Normal is about 5-7 degrees for most meats, as residual heat from the surface is redistributed (along with the juices). |
Wifire
Member
Post Number: 44
Registered: 12-2004
| | Posted on Saturday, April 28, 2007 - 3:36 pm:
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Well today after reading the posts on stuffed pork loin, I resurrected from memory something I did about 10 years ago in the oven... same as the pics as far as splitting- but stuff with pitted prunes which really are plums: close, tie, and make slits along the outside adding cut garlic, then add fresh rosemary, salt, fresh ground pepper... I'm going to follow Bob in Florida's method at 350 degrees--direct to get the crust... From my recall, I once saw something similar ( regarding the stuffing) in a French cookbook, and I also recall that the plum stuffing added a sweet jelly-roll like center to each cut piece of roast. I'll let you know what happens a couple of hours from now-- the K is settling at 350 as I type... |
Clausenk
Member
Post Number: 1467
Registered: 1-2004
| | Posted on Saturday, April 28, 2007 - 6:25 pm:
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Prunes and garlic? Having a hard time wrapping my mental taste buds around that combo. |
Wifire
Member
Post Number: 47
Registered: 12-2004
| | Posted on Saturday, April 28, 2007 - 8:20 pm:
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Think of it as a PLUMB filled center...When I figure out how, and have the time, I'll post a picture of the result...It was superb. |
Sanny
Member
Post Number: 239
Registered: 6-2006
| | Posted on Sunday, April 29, 2007 - 4:30 am:
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Think Chinese food. Hoisin sauce is plum sauce. And it pairs wonderfully with garlic.  |
Guylo
Member
Post Number: 55
Registered: 3-2004
| | Posted on Monday, April 30, 2007 - 4:41 am:
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Sanny-
Hoisin does not contain plums. It is basically soy, wheat, sugar and spices.
The Chinese do make a plum sauce which is the authentic version of what most people think of as "duck sauce".
The truly confusing part is that hoisin (which translates as "fresh" or "sea" taste is often served with Peking duck.
-Guylo |
Stuffed Pork Loin
