Wampus
somebody shut me the fark up.
- Joined
- Jun 5, 2009
- Location
- Mooresville, IN
My oldest younger brother's in town (I have 2 youngers) from Jacksonville, FL this week and we planned dinner at my place last night. Dad called me over the weekend and asked if I new how to cook a pork loin because he had one in the freezer.
HECK YEAH!!!!
My favorite way to do a pork loin is to STUFF it with a black olive tapenade. I used Steve Raichlen's recipe out of his "How To Grill" book:
(2) 6 oz cans of pitted black olives
2 cloves garlic
2 TBS drained capers
1 TBS dijon mustard
1 TSP dried oregano (I used 1 TBS fresh this time)
Process all above in a food processor to a paste, adding about 1 TBS olice oil while running the processor.
THEN, butterfly the pork loin.
I TOTALLY forgot to have the camera running during the butterfly! Here's a short video on how to butterfly a pork loin in case you've not seen this before:
Stuffed Pork Loin Recipe : How to Prep Meat for Stuffed Pork Loin - YouTube
Here's what it looked like after I'd butterflied it and put the tapenade on the opened loin and then rolled back up:
And HERE it is after I've added about 6-8 slices of bacon around the roast and started tying it up.....
WIFE was manning the camera.......MY photos are NEVER blurry....:roll::heh:
Then I trimmed the excess of the string off. Here it is when finishing up...
Then a little sprinkle of Simply Marvelous Spicy Apple:
Now, since I was feeding 18 people last night, I knew that the 1/2 loin wouldn't be enough, so the wife also picked up a couple of chickens that I trimmed, stuffed with orange and apple, trussed and rubbed with Simply Marvelous Cherry: (photo taken prior to stuffing and trussing, BTW)
And on the 350 degree smoker with pecan and cherry smoke until the pork was just shy of 150 IT and the chickens were 170 in the thigh and about 160 in the breast. Here's how they looked after a good rest:
The loin:
Cut......
You could cut this pork loin with a fork! Best one I've ever done. If you've not tried this recipe.......get ya some!!!!
The PLATE, with fresh tomato and avocado salad with a buttermilk dressing, Mom's (Grandma's recipe) coleslaw, fresh Indiana sweet corn and a ice cold mug of some "Nectar of the gods".....:thumb:
It was a FULL HOUSE last night. Had to sit em all over the place. Happy faces all around......
It's very rare that the whole family is reunited. This was one of those times. Mom and Dad, my two brothers and I and our wives and kids all together again.
Good times...!
Thanks for lookin'!!!
HECK YEAH!!!!
My favorite way to do a pork loin is to STUFF it with a black olive tapenade. I used Steve Raichlen's recipe out of his "How To Grill" book:
(2) 6 oz cans of pitted black olives
2 cloves garlic
2 TBS drained capers
1 TBS dijon mustard
1 TSP dried oregano (I used 1 TBS fresh this time)
Process all above in a food processor to a paste, adding about 1 TBS olice oil while running the processor.
THEN, butterfly the pork loin.
I TOTALLY forgot to have the camera running during the butterfly! Here's a short video on how to butterfly a pork loin in case you've not seen this before:
Stuffed Pork Loin Recipe : How to Prep Meat for Stuffed Pork Loin - YouTube
Here's what it looked like after I'd butterflied it and put the tapenade on the opened loin and then rolled back up:
And HERE it is after I've added about 6-8 slices of bacon around the roast and started tying it up.....
WIFE was manning the camera.......MY photos are NEVER blurry....:roll::heh:
Then I trimmed the excess of the string off. Here it is when finishing up...
Then a little sprinkle of Simply Marvelous Spicy Apple:
Now, since I was feeding 18 people last night, I knew that the 1/2 loin wouldn't be enough, so the wife also picked up a couple of chickens that I trimmed, stuffed with orange and apple, trussed and rubbed with Simply Marvelous Cherry: (photo taken prior to stuffing and trussing, BTW)
And on the 350 degree smoker with pecan and cherry smoke until the pork was just shy of 150 IT and the chickens were 170 in the thigh and about 160 in the breast. Here's how they looked after a good rest:
The loin:
Cut......
You could cut this pork loin with a fork! Best one I've ever done. If you've not tried this recipe.......get ya some!!!!
The PLATE, with fresh tomato and avocado salad with a buttermilk dressing, Mom's (Grandma's recipe) coleslaw, fresh Indiana sweet corn and a ice cold mug of some "Nectar of the gods".....:thumb:
It was a FULL HOUSE last night. Had to sit em all over the place. Happy faces all around......
It's very rare that the whole family is reunited. This was one of those times. Mom and Dad, my two brothers and I and our wives and kids all together again.
Good times...!
Thanks for lookin'!!!
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