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Stuffed Pork Loin With Q-View

post #1 of 17
Thread Starter 
My chef friend gave me a 20" pork loin to test out a recipe with. So, yesterday it was too windy to ride the motorcycles and I decided to give it a try.

Cut almost in half, opened up like a book. Trimmed fat and pounded to about 1/4" thickness.

Mushroom, shallots, 1/4 cloves of garlic sauteed up with black pepper, steak fajita seasoning, magic dust, black pepper and dry sherry wine. I then mixed in with wilted spinach.

A nice healthy amount of fresh parmesan cheese

I smoked it to apple/cherry mixture until the internal temp reached 140.

Transferred to the hot as grill for a quick seer and to finish up. I pulled it at 150 and let it sit for 20 minutes while we made the finishing sauce.

I made a finishing sauce of: sauteed shallots, then added chicken stock, then dry sherry and let it cook for 5 minutes. Added some white cream and it was done. Turned out fantastic.
post #2 of 17
Man that looks wonderful. I have not tried stuffing them with spinach yet but with everyone using spinach lately I just have to give it try.
post #3 of 17
Well if thats the test from your chef I think that he will be worried about his job now. That loin looks fabulous and very tastey too. I just made one for my cousin for her wedding. I know he will enjoy it too.points.gifjust have to be awarded for one great Job.
post #4 of 17
Wish I was there to help put some of that away.
Man thate look good, certainly earned points
post #5 of 17
Wow that looks awesome.PDT_Armataz_01_37.gif
post #6 of 17
That does look good. Yep I was going to ride yesterday, Had to tech some real Estate classes in Gaithersburg, But didn't like the idea of going over the Bay Bridge in that wind
post #7 of 17
That looks epic! Nice!
post #8 of 17
Thread Starter 
i agree...too windy for the bridge. I live about 5 minutes north of Gaithersburg.
post #9 of 17
It's windy today too. I live in NOVA.
post #10 of 17
Nice Job. How do you cut the loin to unroll it. That is awesome!
post #11 of 17
looks to try that!! btw what kind of bike?
post #12 of 17
Great looking loin...PDT_Armataz_01_37.gif
post #13 of 17
That looks Great , stuffed with my favorites
post #14 of 17
Thread Starter 
Thanks guys!

Basically, cut it in half, horizontally. Go to you are about 1/4" from the other side. Then, just open it like a book. Then you have to pound it until it is 1/4" thick all the way through, throughout the whole loin. I used a dough roller as it let me take out some frustration PDT_Armataz_01_36.gif

My wife and I both have Suzuki M109r's. Mine is the white (2007) and hers is the Yellow (2008)
post #15 of 17
my mouth is watering
post #16 of 17
Great job on the loin.
post #17 of 17
That looks awesome, Brut!

I've done a couple and they have been very good. I like the spinach idea too.
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