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My Porchetta

post #1 of 10
Thread Starter 
Porchetta

Though I would have a go at Porchetta today. Credit to Ellymae for her post and recepie.

Pork Loin, cut to 1 inch thick, raided the Herb Garden, Chives, Mint, Parsley, Rosemary and Basil. Zest of one Lemon.



Chopped herbs added a little bit of Rapeseed Oil.



Made a Stuffing mixture with Sausage Meat a Sage & Onion Stuffing Mix.



Place Tenderloin onto stuffing.



Rolled and tied.



Cooked at 120'C (250'F) for three hours then 135'C (275'F) for one hour. IT 76'C.





Did a side dish of Roasted Spiced Cauliflower.

Blanched Florets.

Mixed, Cumin Seeds, Coriander Seeds, S&P, Smoked Paprika and Cayenne, ground up in a pestle and mortar.

Spray oil to Cauliflower then apply rub, cook @ 200'C (392'F) for 30 minutes.



Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Edited by Smokin Monkey - 10/29/16 at 3:15am
post #2 of 10

WOO HOO!

 

Looks delicious!

 

Points!

 

Al

post #3 of 10
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

WOO HOO!

Looks delicious!

Points!

Al
Thanks Al for the points!
post #4 of 10
Thread Starter 
Daughter in Laws Dinner.

post #5 of 10

Looks great! Nice Qview. I love stuff like that. My oldest Chef Daughter did her 5 month externship in Orvieto Italy. Sent pics of head-on, boneless, whole Hog Porchettas they made weekly. Very similar to your's but with a ton of Garlic...JJ

post #6 of 10
Nice smoke !

Points!
post #7 of 10
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Looks great! Nice Qview. I love stuff like that. My oldest Chef Daughter did her 5 month externship in Orvieto Italy. Sent pics of head-on, boneless, whole Hog Porchettas they made weekly. Very similar to your's but with a ton of Garlic...JJ

Might try the Garlic.

Going to do this at the SMF UK Weekend.
post #8 of 10
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Nice smoke !

Points!

Thanks dirtsailor for the points!

Must get organised and put together a Smokin Monkey Q View page, like you have.
post #9 of 10

Hey Smokin, this looks great. Thanks for adding something to my to do list.

 

Disco

post #10 of 10
Thread Starter 
Quote:
Originally Posted by Disco View Post

Hey Smokin, this looks great. Thanks for adding something to my to do list.

Disco

Thanks Disco.

I will be cooking it this weekend @ UK-SMF meeting.
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