Ok, so Easter is with the wife’s side and they don’t eat lamb really so have to come up a plan for the meat. Thinking of making a prime rib as the local grocer has a Choice Grade Prime Rib Roast for $4.99/lb and also thinking of a stuffed pork roast. Now this is where I need some thoughts: for the roast I was thinking of getting those boneless butts we all smoke from Costco and delicately cutting it so I can flatten it out put my filling roll back up and tie it. So do you all think there is a better cut to use than that as I was thinking that cut would not be dry but I am also aware sometimes those aren’t a solid piece for lack of a better word. Any thoughts, appreciate it.
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I'd suggest looking at a stuffed pork loin taking it to a max of 135-140 IT, plus 5 carryover. Lot's of ways to stuff it and it's a fairly short cook, probably less than 2 hours. It will dry out if overcooked but that shouldn't be a problem with a good thermometer. -
+1 on what fuzzydaddy said. I would also add that you could bacon wrap the loin. A nice weave would look really good!
Especially if you can get some good Kurobuta pork in time for Easter.
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Thunder77 thanks! That was a good one and contrasts to non-bacon wrapped in the background. No comparison really.
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Ok sold, that looks great. Not to sound stupid but is that a pork loin you would get at Costco or another cut which has been fileted sp?Comment
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Not stupid at all! A good question and glad to help! It's a regular ole pork loin. Take a look at the stuffed pork loin link I posted above. It has info on slicing it open and don't worry about perfection. FYI, it's not a pork *tenderloin*. -
I was at Costco yesterday and did see boneless pork loin roasts that looked to be about that size. You maybe would find one there.
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I missed the link, checking it out right now. ThanksComment
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