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Rosemary and Pork?

post #1 of 14
Thread Starter 
I was looking for a nice herb to put in a stuffed pork loin and was wondering if Rosemary would be any good. My last loin I did some fresh basil form the garden and it was good but I didn't use enough, what are some other herbs, spices and seasonings to put in ?
post #2 of 14
Pork and rosemary....YUM!!!
post #3 of 14
I love pork with rosemary! For me a little rosemary goes a long way as it is a powerful spice. I love pork loin with a side of sliced apples and a cream brandy sauce.
post #4 of 14

What Herbs to use with which Meats

found this -

Herbs which go well with what meat dishes.

Beef - Basil, Bay leaf, Caraway, Chervil, Lovage seed, Cumin, Garlic Fenugreek, Ginger, Marjoram, Oregano, Parsley, Rosemary, Sage, Savory, Tarragon, Thyme and Peppermint.

Lamb - Basil, Bay leaf, Cinnamon, Coriander, Cumin, Chervil, Dill, Garlic, Ginger, Lemon Balm, Lovage seed, Marjoram, Mint, Parsley, Saffron, Rosemary, Sage, Tarragon, Thyme and Savory.

Ham - Lovage, Marjoram, Mint, Mustard, Oregano, Parsley, Rosemary and Savory.

Pork - Anise, Caraway, Cardamom, Coriander, Chervil, Dill, Garlic, Ginger, Oregano, Rosemary, Saffron, Sage, Tarragon, Fennel, Lovage seed, Marjoram, Savory and Thyme.

Veal - Basil, Bay leaf, Chervil, Chives, Ginger, Marjoram, Mint, Parsley, Rosemary, Sage, Savory and Thyme.

Venison - Bay, Lovage seed, Rosemary, Sage, Savory and Sweet Marjoram.

Rabbit - Basil, Bay, Marjoram, Lovage seed, Rosemary and Sage.

Liver - Basil, Dill, Marjoram, Sage, Savory and Thyme.

Turkey - Basil, Garlic, Marjoram, Oregano, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme, Parsley and Sweet Marjoram.

Chicken - Thyme, Anise, Basil, Bay leaf, Borage, Chervil, Chives, Cinnamon, Cumin, Dill, Fenugreek, Fennel, Garlic, Ginger, Lovage, Lemon Balm, Marjoram, Mint Oregano, Parsley, Rosemary, Saffron, Sage, Savory and Tarragon.

Duck - Bay, Rosemary, Sage, Sweet Marjoram and Tarragon.

Goose - Fennel, Sage and Sweet Marjoram.

Fish - Anise, Basil, Borage, Caraway, Chevil, Chives, Dill, Fennel, Garlic, Ginger, Marjoram, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon and Thyme.

Baked or Grilled Fish - Basil, Bay, Caraway, Chervil, Chives, Dill, Fennel, Lemon Balm, Lemon Thyme, Lovage, Marjoram, Mints, Parsley, Savory, Tarragon and Thyme.

Salmon - Dill seed and Rosemary.

Fish Soups - Bay, Lovage, Sage, Savory, Tarragon and Thyme.

Oily Fish - Fennel and Dill.

Seafood - Basil, Bay, Chervil, Chives, Dill, Fennel Seed, Marjoram, Rosemary, Tarragon and Thyme.
post #5 of 14
Indeed... however as was mentioned..and ESPECIALLY if using fresh...careful. It's a potent spice. I did an unstuffed a while ago, and used small sprigs inserted in knife slits... a little "rosemary forest" on top if ya will. Looked cool and tasted great!
post #6 of 14
Ill shove a fillet knife in each end of the loin and insert a branch of fresh rosemary in each slit. when done Ill pull the branch out leaving most of the leaves inside.
post #7 of 14
Just add me to the "yum" category when it comes to Rosemary and Pork.
post #8 of 14
"Rosemary n Pork is like Peas n Carrots" quote Forrest Gump
(I'm pretty sure!) ;)
post #9 of 14
Schultzy, my grandmother used to take rosemary, parsley, garlic, and olive oil and put it in a food processor or blender to it was kinda like a paste. She would put slits in the roast, and stuff the mixture into the slits and smear the rest all over the roast........killer flavor!
post #10 of 14
Pork and rosemary are great together icon_exclaim.gif
post #11 of 14
Thread Starter 
With fresh Rosemary can you blend the little sprigs that come off of the twigs to make them edible, or is it better to use a dried rosemary if I will be putting in a stuffed loin.
post #12 of 14
You eat the "needles", the stems are more useful as a toothpick. no need to blend, just strip them off and put in food.

Fresh is ALWAYS better - homegrown and fresh is better yet. Rosemary is easy to grow - and if you are from the southern states, it never freezes outside and can get the size of a small volkswagen in short order. Most places use it as a hedge - rub it and you'll know - awesome smell - and it'll be sticky.

IMHO, dried basil never tastes like basil and several other dried herbs from Durkee from the grocery store, but dried rosemary is never bad - if you don't have fresh.

Fresh or dried herbs are also quite expensive, so homegrown once again - and you know you can do pots in the house all winter - just add some good horse manure or some fertilizer and you should have enough to keep you going!

Happy Herbing! (food herbs, that is).

post #13 of 14
Rosemary is a major "YUM!" with me. And it will even grow well here in Vermont. Ya just have to take a little extra care.

First of all, do not try to grow Rosemary from seed. It is a bugger to get to germinate properly. Buy started potted rosemary and plant near your foundation, but not too close. About 18 inches out is good. Then, as any other plant feed and water. Come late fall, mulch well around the base of the plant and put a shelter over it wrapped in several layers of burlap.

The heavy layer of mulch and the proximity to your foundation will keep the roots healthy all winter. My rosemary has survived several extended bouts of below zero weather, even as low as minus 44 and done quite nicely.

post #14 of 14
well there you go - wow, I would have never guessed it that far north.

in TX, AZ, SC, etc, etc - these grow as hedges for many retail spaces (we are in real estate).

this is super news and I will try this here in the Bluegrass.

thank you.

PS - yes, Rosemary is a stinker from seed - we won;t ever do that again. Get them at Lowe's, Wally, local nursery.
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