STUFFED PORK LOIN
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I have a friend that does something right along the lines of that jalapeño popper pork loin, and it’s terrific.
Personally, I keep it more low key. When I make pork, I like to taste pork, so I don’t go overboard with the stuffing. My favorite is to use a thick garlic-herb/green-cheese paste, sort of a pesto without nuts and with only enough oil (or butter) to hold it together.
The herbs can be just about anything, but use a more tender green (spinach, arugula, think salad greens) if you use any greens. I typically go with a dry aged cheese (Parmigiano Reggiano, pecorino Romano, asiago, aged gouda, etc.) Feta works well, too. I don’t want anything melts out greasy.
The end product looks great and tastes great (and like pork).
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I have a friend that does something right along the lines of that jalapeño popper pork loin, and it’s terrific.
Personally, I keep it more low key. When I make pork, I like to taste pork, so I don’t go overboard with the stuffing. My favorite is to use a thick garlic-herb/green-cheese paste, sort of a pesto without nuts and with only enough oil (or butter) to hold it together.
The herbs can be just about anything, but use a more tender green (spinach, arugula, think salad greens) if you use any greens. I typically go with a dry aged cheese (Parmigiano Reggiano, pecorino Romano, asiago, aged gouda, etc.) Feta works well, too. I don’t want anything melts out greasy.
The end product looks great and tastes great (and like pork).
TexLaw
Thanks for sharing. I will be putting one together very soon.
Ill sous vide it, then smoke it with apple for an hour or so, then sear it off.
I cant wait.Life is a Garden - Dig it.
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TexLaw
Thanks for sharing. I will be putting one together very soon.
Ill sous vide it, then smoke it with apple for an hour or so, then sear it off.
I cant wait.lkrfletcher That sounds terrific. It’s actually been a while since I’ve last done one. I might have to fix that.
I’ve never done one in the sous vide, and I might have to fix that, too.
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lkrfletcher That sounds terrific. It’s actually been a while since I’ve last done one. I might have to fix that.
I’ve never done one in the sous vide, and I might have to fix that, too.
TexLaw - What I know is that the sous vide gives the perfect tenderness, so I figured I may as well get that done first, then add some smoke flavor in the PK100. Low amps (just adding apple smoked flavor to the bite, not cooking). Then I will sear it off on my outdoor griddle with a bit of olive oil and an italian rub from Penzy’s.
I think I have narrowed down my ingredients to:
Light bed of mozzarella
Fresh spinach
Feta cheese
Sun dried tomatoes (love em).
an Italian type seasoningRoll and tie.
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erich52 I really like your idea. Basically make it a jalapeno popper. Another weird but super good thing to do is wrap the stuffed pork loin in a bit of crescent roll dough sheets like this: https://www.pillsbury.com/products/crescents/recipe-creations
Then, it turns it into a “Papa Pigs in a Pillow” (weird name my sister and I came up with years ago).
You can use that to get the crispy crust outside, with a pork loin jalapeno popper inside!
I will be doing this for sure the next time I do a stuffed pork loin/tenderloin.
Here is one of the first Papa Pigs in a Pillow videos I did… https://www.youtube.com/watch?v=AEqQHDKTWHQAustin that sounds like a Stromboli
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I have never done a stuffed pork loin and after hearing how much Austin raves about them I am going to try one. Any suggestions on what to stuff it with?
RON PARRISH do you like Charcuterie? I had not performed this yet, but I wanted to take my Larding needle and inject the pork loin with FAT in multiple locations and cure it. I would think this would taste great? Pork loin or a Eye of round.
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I have never heard of that.Sounds interesting though!
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