Stuffed Pork Loin

[chillcoolcold]

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?

 

[chambersuac]

If the loin is "enhanced", don't brine. Otherwise, I'd go for it.

I'd deglaze with a white wine.

 

[FltEng]

brine before stuffing and I agree if it is enhanced do not brine.

 

[cowgirl]

Another option...give the loin a "quick cure". http://www.bbq-brethren.com/forum/showthread.php?t=85365

Adds a lot of moisture and flavor...

 

[chambersuac]

Hey Jeanine, great idea. Welcome back - seems like a long time...

 

[cowgirl]

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.

 

[bigabyte]

I like Jeanie's idea. A cure would add a nice flavor to complement what you are stuffing it with.

 

[42BBQ]

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.