C
chillcoolcold
Guest
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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- Joined
- Apr 2, 2009
- Location
- San Antonio, TX
If the loin is "enhanced", don't brine. Otherwise, I'd go for it.
I'd deglaze with a white wine.
I'd deglaze with a white wine.
FltEng
Knows what a fatty is.
- Joined
- Jul 29, 2008
- Location
- Navarre Beach, FL
brine before stuffing and I agree if it is enhanced do not brine.
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...
Adds a lot of moisture and flavor...
- Joined
- Apr 2, 2009
- Location
- San Antonio, TX
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
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
I like Jeanie's idea. A cure would add a nice flavor to complement what you are stuffing it with.
42BBQ
is Blowin Smoke!
- Joined
- Jun 26, 2010
- Location
- Manheim, PA
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.
