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Unread 12-30-2010, 12:49 PM   #1
chillcoolcold
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Default Stuffed Pork Loin

I am roll cutting and stuffing a pork loin with spinach, prosciutto, and provolone. Should I brine the loin? Thinking of reverse searing in a cast iron skillet any suggestions on what to deglaze the pan with?
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Unread 12-30-2010, 01:03 PM   #2
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If the loin is "enhanced", don't brine. Otherwise, I'd go for it.

I'd deglaze with a white wine.
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Unread 12-30-2010, 01:13 PM   #3
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brine before stuffing and I agree if it is enhanced do not brine.
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Unread 12-30-2010, 01:28 PM   #4
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Another option...give the loin a "quick cure". http://www.bbq-brethren.com/forum/sh...ad.php?t=85365

Adds a lot of moisture and flavor...
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Unread 12-30-2010, 01:48 PM   #5
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Hey Jeanine, great idea. Welcome back - seems like a long time...
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Unread 12-30-2010, 01:53 PM   #6
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Quote:
Originally Posted by chambersuac View Post
Hey Jeanine, great idea. Welcome back - seems like a long time...
Thanks Dan, it's good to see you! Lifes been keepin me busy lately....it's good to be back.
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Unread 12-30-2010, 01:53 PM   #7
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I like Jeanie's idea. A cure would add a nice flavor to complement what you are stuffing it with.
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Unread 12-30-2010, 03:10 PM   #8
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Check out Donnie's "hoochie coochie loins" on youtube. I think he just does an overnight sprinkle of seasoning and a bit of Italian dressing. What he ends up with looks amazing but it's been a long time since I've done loin so don't take my word for it.
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