"Edwin Pawlowski" > schreef in bericht
om...
>I made a fantastic pork loin for dinner tonight. I like to make a stuffed
>loin, but cheese has always been a problem as it melts and leaks out.
>Problem solved.
>
> I took a section of a boneless loin. Making a cut around it, I "unrolled"
> it open to expose a lot of surface area. Once open, I put a layer of
> Toscana salami, a layer of Parma prosciutto, chunks of a very sharp
> provolone cheese. Then I put a thin coating of cracker crumbs over that
> to absorb the cheese. Topped all of that with a mix of garlic, basil,
> rosemary, black pepper. Note that the meats have plenty of salt so none
> is needed.
>
> Rolled it up, tied it, then place it in a cast iron skillet to roast at
> 325. When it hit 138 I removed it from the oven and let it rest.
>

It sounds good. How long did it take for the temp to reach 138? I'm asking
because I'd like to try your method and don't have a thermometer for
internal temps. Won't be getting one because I rarely cook large pieces of
meat, so I don't have much use for it.
And did you brown the meat at all?

> The cracker crumb helped keep the cheese from running out. The flavors
> were fantastic, the meat very tender.
> --
> Ed
> http://pages.cthome.net/edhome/
>