Well I'm surprised we don't have more of a dash of Christmas smokes hitting the forums, guess a lot of folks still out of town or hung over. Anyway we did a large prime rib feast on the day, but also had a small gathering for Christmas eve. Decided to do pork as the entree.
As you all know pork loin is super tender and can be juicy but lacks a lot of flavor due to its being so lean. As such I'm always looking for a way to punch up the flavor of my pork loins. I ran across a Harry Soo recipe a while back and decided to take it out and modify it to my liking. It takes advantage of a fruit filled stuffing and a sweet glazed covering. I love the way sweetness works with pork.
For the stuffing;
.... I place the stuffing in a container and let cool in the frig while I splayed out my loin. I pounded out the thicker areas to get a consistent thickness of about 3/8" and gave the inside a generous seasoning with my pork rub (had also salt brined overnight) ......
.....after cooling, I applied the stuffing as you would with a fatty, rolled, trussed and seasoned the outside .........
.....cooked at 325* until I achieved an IT of about 150* (we prefer pork a bit on the rare side) with a carryover carving temp of about 155*. Also made some baked beans as one of the sides .......
.... as the roast approached the century mark, I gave it a good glazing or some Cookwell & Co. raspberry chipole sauce for a sweet and spicy finish ......
Roast came out fantastic. The sweet and savory note from both the stuffing and the glaze complemented the pork perfectly. This one is a keeper in my book ...... Troutman out !!!!
As you all know pork loin is super tender and can be juicy but lacks a lot of flavor due to its being so lean. As such I'm always looking for a way to punch up the flavor of my pork loins. I ran across a Harry Soo recipe a while back and decided to take it out and modify it to my liking. It takes advantage of a fruit filled stuffing and a sweet glazed covering. I love the way sweetness works with pork.
For the stuffing;
- 1 teaspoon vegetable oil
- ½ pound fresh Italian sausage
- 1 Granny Smith apple; peeled, cored, and diced
- ¼ cup raisins
- ¼ cup walnuts, chopped
- 1 tablespoon butter
- ¾ cup cubed bread for stuffing (I used store bought)
- ¼ cup apple juice
- Spicing to taste
.... I place the stuffing in a container and let cool in the frig while I splayed out my loin. I pounded out the thicker areas to get a consistent thickness of about 3/8" and gave the inside a generous seasoning with my pork rub (had also salt brined overnight) ......
.....after cooling, I applied the stuffing as you would with a fatty, rolled, trussed and seasoned the outside .........
.....cooked at 325* until I achieved an IT of about 150* (we prefer pork a bit on the rare side) with a carryover carving temp of about 155*. Also made some baked beans as one of the sides .......
.... as the roast approached the century mark, I gave it a good glazing or some Cookwell & Co. raspberry chipole sauce for a sweet and spicy finish ......
Roast came out fantastic. The sweet and savory note from both the stuffing and the glaze complemented the pork perfectly. This one is a keeper in my book ...... Troutman out !!!!
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