(Shanelle)
>I'm looking for recipes that involve a
>stuffed pork loin. I'm not sure what I
>want for the stuffing yet, I'm still looking.
>So let me know where I can find some.
Shanelle, I saved a terrific post from here to try. I have made pork
tenderloins this man's way twice now, and everyone lucky enough to be
shared with loves them.
>Group: rec.food.cooking
>Date: Thu, Sep 2, 2004, 9:14pm
>From: (BOB)
>Take the pork loin, butterfly it, and stuff
>with baby spinach leaves, provolone ...
>SHOOT, I can't remember what went
>into it. Click here (with pictures):
http://www.kamado.com/discus/message...tml?1077047425
>It's good, and I seem to change the
>stuffing each time.
My only alteration suggestions would be to really pack in more spinach
than the photo seems to show because it shrinks so much; your own
favorite cheese may be great, too, as Baby Gouda was very nice the
second time I made these; add no salt to seasoning and be careful not to
overdo with the proscuitto because proscuitto is quite salty on it's
own; tie closed very well to assure least leakage, and be sure to
temp-check for doneness early, as this oven-roasted rather fast for me.
Slices (3/4" thick) refrigerated and microwave reheated extremely well.

Picky ~JA~