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Chile Pork Roll

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  • TripleB
    replied
    Thank you for the recipe and presentation. Looks delicious and I will have to give this a try soon. I see what you mean by the knife skills. You'd want that roll thinner, but very difficult to maneuver. You did an excellent job. I wonder if using an electrical slicer (rotate slightly frozen loin) to put in guiding cuts to finish the cut.

    I'm definitely going to grill up this recipe.

    Leave a comment:


  • TripleB
    commented on 's reply
    In the last year, I have heard and read a lot on Hatch Chilies, especially here on AmazingRibs. I will have to give these chilies better attention next year.

  • texastweeter
    replied
    I do that quite often. Sharp cheddar, cream cheese, diced jalapenos. I put the bacon on the outside of the loin, and sear it on the grill at the end, or dunk it in the deep fryer to crisp it up. Works with chicken too, BTW.

    Leave a comment:


  • fzxdoc
    replied
    You're getting closer, Jim White . In fact, you may be there, once you are happy with the butterflying method. Let us know if there are any iterations the next time you try this recipe. While waiting, I may give it a go. Thanks for the inspiration and the recipe.

    Kathryn

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  • fzxdoc
    commented on 's reply
    Good thought, Uncle Bob.
    Going in that same direction, Jim White , maybe schmear cheese both under and over the chiles for more cheesy-ness?

    K.

  • Jim White
    commented on 's reply
    That's definitely worth a try. Thanks.

  • Uncle Bob
    replied
    I like that, flavor should be wonderful. Haven't seen your previous efforts so maybe you've tried the way I'd suggest. Once you've got it opened up, put down a layer of the opened chiles you show when seeding and deveining then top with a fairly even schmear of the filling mixture (say 1/4 inch), then roll it for the layered look. Just a thought............

    Leave a comment:


  • Bkhuna
    commented on 's reply
    Jim White Here's a nice video about the knife work involved. I think you could even pound out the butterflied loin for even more surface are and just layer the chiie's and other ingredients.

    https://youtu.be/EFqPPoUraVI


    I'm going to buy a pork loin today and give this a whirl.
    Last edited by Bkhuna; October 22, 2021, 06:40 AM.

  • Jim White
    commented on 's reply
    I'd love to see how this works for folks who can execute the opening up of the loin better than I do. With that and less filling, somebody will achieve a roll with multiple meat layers.

  • Jim White
    commented on 's reply
    Thanks. But I credit my trusty Kamado and controller, along with the knowledge from here. Seems like cheating with the dry brining, Kamado and controller. Cooking direct at 350 gives the good bark and stopping at 140 internal keeps it moist.

  • Bkhuna
    replied
    That sure is nice looking. Thank you for the recipe. I've got bags of frozen Hatch's and am always looking for a way to use them.

    Leave a comment:


  • tbob4
    replied
    That loin looks to be cooked perfectly. I never mess up a tenderloin but if anyone can dry out a loin, I can. I am envious.

    Leave a comment:


  • Mr. Bones
    replied
    Looks like a mighty tasty meal, Jim!!!

    Enjoyin yer experiments, an learnin along, Brother!

    Thanks!

    Leave a comment:


  • RonB
    replied
    Very well done.

    Leave a comment:


  • Rfhd69
    replied
    That looks amazing! Nice job brother

    Leave a comment:

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