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Stuffed Pork Loin
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.  --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.778 / Virus Database: 525 - Release Date: 10/15/2004 |
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"Shanelle" > wrote in message news:ZFydd.276802$MQ5.196174@attbi_s52... > I'm looking for recipes that involve a stuffed pork loin. I'm not sure > what I want for the stuffing yet, I'm still looking. So let me know where > I can find some. > > Did you look under the bed? Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto and roasted red pepper, garlic and rosemary. Or schmearing some roasted garlic and some rosemary. Or some wild mushrooms. Or you could do the apple and caraway routine. Jack Taxidermous |
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"Shanelle" > wrote in message news:ZFydd.276802$MQ5.196174@attbi_s52... > 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. > > Did you look under the bed? Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto and roasted red pepper, garlic and rosemary. Or schmearing some roasted garlic and some rosemary. Or some wild mushrooms. Or you could do the apple and caraway routine. Jack Taxidermous |
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Jack Schidt® > wrote:
Jack Smartass, put up a good apple stuffing recipe > "Shanelle" > wrote in message > news:ZFydd.276802$MQ5.196174@attbi_s52... > > I'm looking for recipes that involve a stuffed pork loin. I'm not sure > > what I want for the stuffing yet, I'm still looking. So let me know where > > I can find some. > > > > > > > Did you look under the bed? > > Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto and > roasted red pepper, garlic and rosemary. Or schmearing some roasted garlic > and some rosemary. Or some wild mushrooms. Or you could do the apple and > caraway routine. > > Jack Taxidermous |
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Jack Schidt® > wrote:
Jack Smartass, put up a good apple stuffing recipe > "Shanelle" > wrote in message > news:ZFydd.276802$MQ5.196174@attbi_s52... > > 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. > > > > > > > Did you look under the bed? > > Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto and > roasted red pepper, garlic and rosemary. Or schmearing some roasted garlic > and some rosemary. Or some wild mushrooms. Or you could do the apple and > caraway routine. > > Jack Taxidermous |
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Jack Schidt® > wrote:
Jack Smartass, put up a good apple stuffing recipe > "Shanelle" > wrote in message > news:ZFydd.276802$MQ5.196174@attbi_s52... > > 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. > > > > > > > Did you look under the bed? > > Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto and > roasted red pepper, garlic and rosemary. Or schmearing some roasted garlic > and some rosemary. Or some wild mushrooms. Or you could do the apple and > caraway routine. > > Jack Taxidermous |
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"Shanelle" wrote in message > 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. Here's a recipe from another rfc-er: * Exported from MasterCook * Stuffed Pork Tenderloin Recipe By :Helen Peagram, rfc - 12/15/98 1 Pork tenderloin -- Approx (1lb) in weight 3/4 oz Butter -- softened 4 Rashers streaky bacon Salt Freshly milled pepper. STUFFING 1/4 c Butter 1/3 c Celery 1/3 c Onion 1/3 c Chicken stock 1/3 c Turkey gravy 1/3 t Sage 1/3 t Thyme 1/16 c Parsley flakes 1/3 t Salt Pepper Bread 1/3 Egg Pre-heat the oven to gas mark 4, 350F. (180C.) Leave the fat on the tenderloin, as this will help to keep it moist. With a sharp knife, split it in half lengthways and, using a rolling-pin, batter the two halves to flatten and widen them slightly. Season with salt and freshly milled black pepper. STUFFING: Melt butter in a pan and saute' onion and celery til cooked.Cube day old bread and dry it and place in a large bowl. Add chicken stock and gravy. Add herbs and parsley. Taste for seasoning and add salt and pepper. Taste and adjust seasoning. Pour over top of cubed, day old bread . While that is soaking in, beat an egg and add to mixture and blend thoroughly. Mixture should be fairly moist. Next, spoon the stuffing into one half of the tenderloin, patting it down to firm it slightly, then place the other half on top. Smear with some butter and season with freshly milled black pepper. Cover the top of the fillet with the de-rinded bacon To make the gravy, stir the flour into the pan juices, add the wine and some seasoning and let it bubble until syrupy. To serve, carve the meat into thick slices and pass the gravy. |
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"Shanelle" wrote in message > 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. Here's a recipe from another rfc-er: * Exported from MasterCook * Stuffed Pork Tenderloin Recipe By :Helen Peagram, rfc - 12/15/98 1 Pork tenderloin -- Approx (1lb) in weight 3/4 oz Butter -- softened 4 Rashers streaky bacon Salt Freshly milled pepper. STUFFING 1/4 c Butter 1/3 c Celery 1/3 c Onion 1/3 c Chicken stock 1/3 c Turkey gravy 1/3 t Sage 1/3 t Thyme 1/16 c Parsley flakes 1/3 t Salt Pepper Bread 1/3 Egg Pre-heat the oven to gas mark 4, 350F. (180C.) Leave the fat on the tenderloin, as this will help to keep it moist. With a sharp knife, split it in half lengthways and, using a rolling-pin, batter the two halves to flatten and widen them slightly. Season with salt and freshly milled black pepper. STUFFING: Melt butter in a pan and saute' onion and celery til cooked.Cube day old bread and dry it and place in a large bowl. Add chicken stock and gravy. Add herbs and parsley. Taste for seasoning and add salt and pepper. Taste and adjust seasoning. Pour over top of cubed, day old bread . While that is soaking in, beat an egg and add to mixture and blend thoroughly. Mixture should be fairly moist. Next, spoon the stuffing into one half of the tenderloin, patting it down to firm it slightly, then place the other half on top. Smear with some butter and season with freshly milled black pepper. Cover the top of the fillet with the de-rinded bacon To make the gravy, stir the flour into the pan juices, add the wine and some seasoning and let it bubble until syrupy. To serve, carve the meat into thick slices and pass the gravy. |
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"Shanelle" wrote in message > 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. Here's a recipe from another rfc-er: * Exported from MasterCook * Stuffed Pork Tenderloin Recipe By :Helen Peagram, rfc - 12/15/98 1 Pork tenderloin -- Approx (1lb) in weight 3/4 oz Butter -- softened 4 Rashers streaky bacon Salt Freshly milled pepper. STUFFING 1/4 c Butter 1/3 c Celery 1/3 c Onion 1/3 c Chicken stock 1/3 c Turkey gravy 1/3 t Sage 1/3 t Thyme 1/16 c Parsley flakes 1/3 t Salt Pepper Bread 1/3 Egg Pre-heat the oven to gas mark 4, 350F. (180C.) Leave the fat on the tenderloin, as this will help to keep it moist. With a sharp knife, split it in half lengthways and, using a rolling-pin, batter the two halves to flatten and widen them slightly. Season with salt and freshly milled black pepper. STUFFING: Melt butter in a pan and saute' onion and celery til cooked.Cube day old bread and dry it and place in a large bowl. Add chicken stock and gravy. Add herbs and parsley. Taste for seasoning and add salt and pepper. Taste and adjust seasoning. Pour over top of cubed, day old bread . While that is soaking in, beat an egg and add to mixture and blend thoroughly. Mixture should be fairly moist. Next, spoon the stuffing into one half of the tenderloin, patting it down to firm it slightly, then place the other half on top. Smear with some butter and season with freshly milled black pepper. Cover the top of the fillet with the de-rinded bacon To make the gravy, stir the flour into the pan juices, add the wine and some seasoning and let it bubble until syrupy. To serve, carve the meat into thick slices and pass the gravy. |
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"Jack Schidt®" > wrote in message . com... > > "Shanelle" > wrote in message > news:ZFydd.276802$MQ5.196174@attbi_s52... > > 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. > > > > > > > Did you look under the bed? > > Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto and > roasted red pepper, garlic and rosemary. Or schmearing some roasted garlic > and some rosemary. Or some wild mushrooms. Or you could do the apple and > caraway routine. > > Jack Taxidermous Jack, if you would like a twist on these, try using a lamb tenderloin with any of them. The proscuitto, roasted red peppper, garlic and rosemary would be especially good! Charlie |
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"Jack Schidt®" > wrote in message . com... > > "Shanelle" > wrote in message > news:ZFydd.276802$MQ5.196174@attbi_s52... > > 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. > > > > > > > Did you look under the bed? > > Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto and > roasted red pepper, garlic and rosemary. Or schmearing some roasted garlic > and some rosemary. Or some wild mushrooms. Or you could do the apple and > caraway routine. > > Jack Taxidermous Jack, if you would like a twist on these, try using a lamb tenderloin with any of them. The proscuitto, roasted red peppper, garlic and rosemary would be especially good! Charlie |
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(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~ |
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(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~ |
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"Charles Gifford" > wrote in message nk.net... > > "Jack Schidt®" > wrote in message > . com... >> >> "Shanelle" > wrote in message >> news:ZFydd.276802$MQ5.196174@attbi_s52... >> > 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. >> > >> > >> >> >> Did you look under the bed? >> >> Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto >> and >> roasted red pepper, garlic and rosemary. Or schmearing some roasted > garlic >> and some rosemary. Or some wild mushrooms. Or you could do the apple >> and >> caraway routine. >> >> Jack Taxidermous > > Jack, if you would like a twist on these, try using a lamb tenderloin with > any of them. The proscuitto, roasted red peppper, garlic and rosemary > would > be especially good! > > Charlie > > Damn, lamb and rosemary are made for each other too! Why not add in the pro-shoot and the rest? Jack Lambo |
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"Charles Gifford" > wrote in message nk.net... > > "Jack Schidt®" > wrote in message > . com... >> >> "Shanelle" > wrote in message >> news:ZFydd.276802$MQ5.196174@attbi_s52... >> > I'm looking for recipes that involve a stuffed pork loin. I'm not sure >> > what I want for the stuffing yet, I'm still looking. So let me know > where >> > I can find some. >> > >> > >> >> >> Did you look under the bed? >> >> Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto >> and >> roasted red pepper, garlic and rosemary. Or schmearing some roasted > garlic >> and some rosemary. Or some wild mushrooms. Or you could do the apple >> and >> caraway routine. >> >> Jack Taxidermous > > Jack, if you would like a twist on these, try using a lamb tenderloin with > any of them. The proscuitto, roasted red peppper, garlic and rosemary > would > be especially good! > > Charlie > > Damn, lamb and rosemary are made for each other too! Why not add in the pro-shoot and the rest? Jack Lambo |
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"Charles Gifford" > wrote in message nk.net... > > "Jack Schidt®" > wrote in message > . com... >> >> "Shanelle" > wrote in message >> news:ZFydd.276802$MQ5.196174@attbi_s52... >> > 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. >> > >> > >> >> >> Did you look under the bed? >> >> Seriously, stuffed pork loin is wunnahful. Try laying some proscuitto >> and >> roasted red pepper, garlic and rosemary. Or schmearing some roasted > garlic >> and some rosemary. Or some wild mushrooms. Or you could do the apple >> and >> caraway routine. >> >> Jack Taxidermous > > Jack, if you would like a twist on these, try using a lamb tenderloin with > any of them. The proscuitto, roasted red peppper, garlic and rosemary > would > be especially good! > > Charlie > > Damn, lamb and rosemary are made for each other too! Why not add in the pro-shoot and the rest? Jack Lambo |
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"Shanelle" > wrote in message news:<ZFydd.276802$MQ5.196174@attbi_s52>...
> I'm looking for recipes that involve a stuffed pork loin. I'm not sure what > I want for the stuffing yet, I'm still looking. So let me know where I can > find some. > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.778 / Virus Database: 525 - Release Date: 10/15/2004 Last time (a week or two ago, I like stuffed pork loins), I used a combination of garlic, spinach, celery leaves, parsley, sage, walnuts, and fresh lemon juice. Sometimes I add cheese as well, but not that time. Next time I was thinking of feta cheese and sundried tomatoes. I'll probably add some pine nuts and some kind of herb. This time of year, an apple, pear, and cranberry stuffing would be good as well. I probably wouldn't put chesse in with cranberrys, but if no cranberrys, then stilton goes well with pears. Walnuts would be good in that. If you aren't comfortable butterflying the pork, have your butcher do it. Also note that they cook faster than you might expect, and dry out quickly when they are overcooked. Also note that some recipes suggest poking a hole in the loin and stuffing it. Please don't do this. I stongly recommend butterflying, stuffing it, rolling it up, and then tying it. It only takes a few extra minutes, and the results are better. Dean G. |
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"Shanelle" > wrote in message news:<ZFydd.276802$MQ5.196174@attbi_s52>...
> 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. > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.778 / Virus Database: 525 - Release Date: 10/15/2004 Last time (a week or two ago, I like stuffed pork loins), I used a combination of garlic, spinach, celery leaves, parsley, sage, walnuts, and fresh lemon juice. Sometimes I add cheese as well, but not that time. Next time I was thinking of feta cheese and sundried tomatoes. I'll probably add some pine nuts and some kind of herb. This time of year, an apple, pear, and cranberry stuffing would be good as well. I probably wouldn't put chesse in with cranberrys, but if no cranberrys, then stilton goes well with pears. Walnuts would be good in that. If you aren't comfortable butterflying the pork, have your butcher do it. Also note that they cook faster than you might expect, and dry out quickly when they are overcooked. Also note that some recipes suggest poking a hole in the loin and stuffing it. Please don't do this. I stongly recommend butterflying, stuffing it, rolling it up, and then tying it. It only takes a few extra minutes, and the results are better. Dean G. |
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"Shanelle" > wrote in message news:<ZFydd.276802$MQ5.196174@attbi_s52>...
> I'm looking for recipes that involve a stuffed pork loin. I'm not sure what > I want for the stuffing yet, I'm still looking. So let me know where I can > find some. > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.778 / Virus Database: 525 - Release Date: 10/15/2004 Last time (a week or two ago, I like stuffed pork loins), I used a combination of garlic, spinach, celery leaves, parsley, sage, walnuts, and fresh lemon juice. Sometimes I add cheese as well, but not that time. Next time I was thinking of feta cheese and sundried tomatoes. I'll probably add some pine nuts and some kind of herb. This time of year, an apple, pear, and cranberry stuffing would be good as well. I probably wouldn't put chesse in with cranberrys, but if no cranberrys, then stilton goes well with pears. Walnuts would be good in that. If you aren't comfortable butterflying the pork, have your butcher do it. Also note that they cook faster than you might expect, and dry out quickly when they are overcooked. Also note that some recipes suggest poking a hole in the loin and stuffing it. Please don't do this. I stongly recommend butterflying, stuffing it, rolling it up, and then tying it. It only takes a few extra minutes, and the results are better. Dean G. |
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"Shanelle" > wrote in message news:<ZFydd.276802$MQ5.196174@attbi_s52>...
> 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. > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.778 / Virus Database: 525 - Release Date: 10/15/2004 Last time (a week or two ago, I like stuffed pork loins), I used a combination of garlic, spinach, celery leaves, parsley, sage, walnuts, and fresh lemon juice. Sometimes I add cheese as well, but not that time. Next time I was thinking of feta cheese and sundried tomatoes. I'll probably add some pine nuts and some kind of herb. This time of year, an apple, pear, and cranberry stuffing would be good as well. I probably wouldn't put chesse in with cranberrys, but if no cranberrys, then stilton goes well with pears. Walnuts would be good in that. If you aren't comfortable butterflying the pork, have your butcher do it. Also note that they cook faster than you might expect, and dry out quickly when they are overcooked. Also note that some recipes suggest poking a hole in the loin and stuffing it. Please don't do this. I stongly recommend butterflying, stuffing it, rolling it up, and then tying it. It only takes a few extra minutes, and the results are better. Dean G. |
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"Shanelle" > wrote in message news:<ZFydd.276802$MQ5.196174@attbi_s52>...
> I'm looking for recipes that involve a stuffed pork loin. I'm not sure what > I want for the stuffing yet, I'm still looking. So let me know where I can > find some. > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.778 / Virus Database: 525 - Release Date: 10/15/2004 Last time (a week or two ago, I like stuffed pork loins), I used a combination of garlic, spinach, celery leaves, parsley, sage, walnuts, and fresh lemon juice. Sometimes I add cheese as well, but not that time. Next time I was thinking of feta cheese and sundried tomatoes. I'll probably add some pine nuts and some kind of herb. This time of year, an apple, pear, and cranberry stuffing would be good as well. I probably wouldn't put chesse in with cranberrys, but if no cranberrys, then stilton goes well with pears. Walnuts would be good in that. If you aren't comfortable butterflying the pork, have your butcher do it. Also note that they cook faster than you might expect, and dry out quickly when they are overcooked. Also note that some recipes suggest poking a hole in the loin and stuffing it. Please don't do this. I stongly recommend butterflying, stuffing it, rolling it up, and then tying it. It only takes a few extra minutes, and the results are better. Dean G. |
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"Shanelle" > wrote in message news:<ZFydd.276802$MQ5.196174@attbi_s52>...
> 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. > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.778 / Virus Database: 525 - Release Date: 10/15/2004 Last time (a week or two ago, I like stuffed pork loins), I used a combination of garlic, spinach, celery leaves, parsley, sage, walnuts, and fresh lemon juice. Sometimes I add cheese as well, but not that time. Next time I was thinking of feta cheese and sundried tomatoes. I'll probably add some pine nuts and some kind of herb. This time of year, an apple, pear, and cranberry stuffing would be good as well. I probably wouldn't put chesse in with cranberrys, but if no cranberrys, then stilton goes well with pears. Walnuts would be good in that. If you aren't comfortable butterflying the pork, have your butcher do it. Also note that they cook faster than you might expect, and dry out quickly when they are overcooked. Also note that some recipes suggest poking a hole in the loin and stuffing it. Please don't do this. I stongly recommend butterflying, stuffing it, rolling it up, and then tying it. It only takes a few extra minutes, and the results are better. Dean G. |
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"Jack Schidt®" > wrote in message . com... > > "Charles Gifford" > wrote in message > nk.net... > > > > > > Jack, if you would like a twist on these, try using a lamb tenderloin with > > any of them. The proscuitto, roasted red peppper, garlic and rosemary > > would > > be especially good! > > > > Charlie > > > > > > Damn, lamb and rosemary are made for each other too! Why not add in the > pro-shoot and the rest? > > Jack Lambo Yep. The ham, peppers and rosemary would be excellent in a lamb tenderloin. Charlie |
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"Jack Schidt®" > wrote in message . com... > > "Charles Gifford" > wrote in message > nk.net... > > > > > > Jack, if you would like a twist on these, try using a lamb tenderloin with > > any of them. The proscuitto, roasted red peppper, garlic and rosemary > > would > > be especially good! > > > > Charlie > > > > > > Damn, lamb and rosemary are made for each other too! Why not add in the > pro-shoot and the rest? > > Jack Lambo Yep. The ham, peppers and rosemary would be excellent in a lamb tenderloin. Charlie |
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In rec.food.cooking, Shanelle > wrote:
> 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. I usually look on the internet. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Shanelle > wrote:
> 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. I usually look on the internet. -- ....I'm an air-conditioned gypsy... - The Who |
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"Shanelle" > wrote in message news:<ZFydd.276802$MQ5.196174@attbi_s52>...
> I'm looking for recipes that involve a stuffed pork loin. I'm not sure what > I want for the stuffing yet, I'm still looking. So let me know where I can > find some. > The first (if there is more than one) Silver Palate cookbook has a wonderful recipe for stuffed pork loin - it's stuffed with dried fruits. To die for. N. |
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"Shanelle" > wrote in message news:<ZFydd.276802$MQ5.196174@attbi_s52>...
> 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. > The first (if there is more than one) Silver Palate cookbook has a wonderful recipe for stuffed pork loin - it's stuffed with dried fruits. To die for. N. |
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"limey" > wrote in message >...
> "Shanelle" wrote in message > > 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. > > Here's a recipe from another rfc-er: > > * Exported from MasterCook * > > Stuffed Pork Tenderloin > > Recipe By :Helen Peagram, rfc - 12/15/98 > > 1 Pork tenderloin -- Approx (1lb) in > weight > 3/4 oz Butter -- softened > 4 Rashers streaky bacon > Salt > Freshly milled pepper. > STUFFING > 1/4 c Butter > 1/3 c Celery 1/3 c Onion > 1/3 c Chicken stock > 1/3 c Turkey gravy > 1/3 t Sage > 1/3 t Thyme > 1/16 c Parsley flakes > 1/3 t Salt Pepper > Bread > 1/3 Egg > > Pre-heat the oven to gas mark 4, 350F. (180C.) > > Leave the fat on the tenderloin, as this will help to keep it moist. With a > sharp knife, split it in half lengthways and, using a rolling-pin, batter > the two halves to flatten and widen them slightly. Season with salt and > freshly milled black pepper. > > STUFFING: Melt butter in a pan and saute' onion and celery til cooked.Cube > day old bread and dry it and place in a large bowl. Add chicken stock and > gravy. Add herbs and parsley. Taste for seasoning and add salt and pepper. > Taste and adjust seasoning. Pour over top of cubed, day old bread . While > that is soaking in, beat an egg and add to mixture and blend thoroughly. > Mixture should be fairly moist. > > Next, spoon the stuffing into one half of the tenderloin, patting it down to > firm it slightly, then place the other half on top. Smear with some butter > and season with freshly milled black pepper. Cover the top of the fillet > with the de-rinded bacon To make the gravy, stir the flour into the pan > juices, add the wine and some seasoning and let it bubble until syrupy. To > serve, carve the meat into thick slices and pass the gravy. I assume that at some point you cook it? I've never seen a pork tenderloin with any fat. Maybe it's all trimmed off by the butchers, but around here it's a pretty lean cut. Susan B. |
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"limey" > wrote in message >...
> "Shanelle" wrote in message > > 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. > > Here's a recipe from another rfc-er: > > * Exported from MasterCook * > > Stuffed Pork Tenderloin > > Recipe By :Helen Peagram, rfc - 12/15/98 > > 1 Pork tenderloin -- Approx (1lb) in > weight > 3/4 oz Butter -- softened > 4 Rashers streaky bacon > Salt > Freshly milled pepper. > STUFFING > 1/4 c Butter > 1/3 c Celery 1/3 c Onion > 1/3 c Chicken stock > 1/3 c Turkey gravy > 1/3 t Sage > 1/3 t Thyme > 1/16 c Parsley flakes > 1/3 t Salt Pepper > Bread > 1/3 Egg > > Pre-heat the oven to gas mark 4, 350F. (180C.) > > Leave the fat on the tenderloin, as this will help to keep it moist. With a > sharp knife, split it in half lengthways and, using a rolling-pin, batter > the two halves to flatten and widen them slightly. Season with salt and > freshly milled black pepper. > > STUFFING: Melt butter in a pan and saute' onion and celery til cooked.Cube > day old bread and dry it and place in a large bowl. Add chicken stock and > gravy. Add herbs and parsley. Taste for seasoning and add salt and pepper. > Taste and adjust seasoning. Pour over top of cubed, day old bread . While > that is soaking in, beat an egg and add to mixture and blend thoroughly. > Mixture should be fairly moist. > > Next, spoon the stuffing into one half of the tenderloin, patting it down to > firm it slightly, then place the other half on top. Smear with some butter > and season with freshly milled black pepper. Cover the top of the fillet > with the de-rinded bacon To make the gravy, stir the flour into the pan > juices, add the wine and some seasoning and let it bubble until syrupy. To > serve, carve the meat into thick slices and pass the gravy. I assume that at some point you cook it? I've never seen a pork tenderloin with any fat. Maybe it's all trimmed off by the butchers, but around here it's a pretty lean cut. Susan B. |
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Christine Dabney wrote:
> packed my Silver Palate books away: would you be able to >post the recipe? From: The Silver Palate Cookbook, Rosso and Lukins, New York, 1979 Fruit-Stuffed Pork Loin 4 lbs boneless pork loin roast, prepared for stuffing 1 cup pitted prunes (approx.) 1 cup dried apricots (approx.) 1 garlic clove salt and freshly ground black pepper, to taste 8 tablespoons (1 stick) unsalted butter, softened 1 tablespoon dried thyme 1 cup Madeira 1 tablespoon molasses watercress (garnish) 1. Preheat oven to 350F. 2. Using the handle of a wooden spoon, push the dried fruit into the pocket in the roast, alternating prunes and apricots. 3. Cut the garlic into thin slivers. Make deep slits in the roast with the tip of a knife and push the garlic into the slits. Tie roast with twine and rub surface with salt and pepper. 4. Set the roast in a shallow baking pan and smear the butter over the roast. Sprinkle with thyme. 5. Stir Madeira and molasses together in a small bowl and pour over the roast. Set the pan on the middle rack of the oven and bake for 1-1/2 hours (approx. 20 minutes per pound), basting frequently. 6. When roast is done (do not overcook), remove it from the oven and let it stand, loosely covered with foil, for 15 or 20 minutes. Cut into thin slices, arrange slices on a serving platter, and spoon pan juices over them. Garnish platter with watercress and serve immediately. 8 to 10 portions |
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JeanineAlyse in 29 Palms wrote:
> 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~ Well thanks! Yes, change this "recipe" each and every time that you use it. It gets better. I'll have to try and remember what I have used, and update the thread. Glad you enjoyed it! BOB |
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JeanineAlyse in 29 Palms wrote:
> 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~ Well thanks! Yes, change this "recipe" each and every time that you use it. It gets better. I'll have to try and remember what I have used, and update the thread. Glad you enjoyed it! BOB |
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