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Serbian Stuffed and Grilled Pork Loin - Page 2

post #21 of 23
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

 

 

Thanks a lot Willie!!!

 

Nice Pic!!

 

I think I blew out another Salivary Gland!!!

 

 

Bear

HAH.....be careful, you only got so many of those. I stole that from tastanukawitco (?) to show the correct level of doneness. Wish my camera took pics like that....fine looking mess of bacon.....have a great day, Willie

post #22 of 23

This also will be on my to do list.  I like all the ingredients, the meal looks wonderful!!!  After butterflying the roast like you did, I'm thinking that not only would I stuff the roast as you did, but I would also put "pockets" in the two sides to stuff more stuff in there and then tie it up [nice tie job Chef].  Maybe put some bacon wrap on the outside as well before the tie job.  I like it!! Reinhard.

post #23 of 23
Quote:
Originally Posted by Chef Willie View Post
 

you would want it about 2/3rd's done...pliable but cooked enough to be edible, not 'crispy' bacon.....limp'ish bacon. with a big enough loin it can be laid out lengthwise or folded over in a smaller loin.PunjenaVescaronalica-7.jpg

 

Thanks for that Chef.  That helps.   Bear is right;  Nice pic.  thumb1%20copy.gif

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