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Need a Stuffed Pork Loin Recipe UPDATE with Q-View

post #1 of 8
Thread Starter 

Heres what I am leaning towards,

 let me know what you guys think.

 

Apple Hill Stuffed Pork Loin

 

I was thinking maybe raisins instead of cherries?

 

 

UPDATE

 

Loin was awesome, I was a bit surprised how much flavor from the stuffing permeated into the meat.

Sweet but not too sweet, and very moist

 

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Edited by SQWIB - 8/17/10 at 12:04pm
post #2 of 8

I'm thinking that looks great.  why not go with the cherries? they're not that hard to find.  Maybe a little bacon draped over the top for moisture (not to mention bacon is always good!)

 

Go for it and don't forget the Q View.

post #3 of 8
Quote:
Originally Posted by SQWIB View Post

Heres what I am leaning towards,

 let me know what you guys think.

 

Apple Hill Stuffed Pork Loin

 

I was thinking maybe raisins instead of cherries?


Good call Squib,

I think raisins go better with apples than cherries do--IMO.

Maybe some cinnamon too???

 

Don't forget to set aside Friday night at 7:30----Channel 6 !

 

Bear

post #4 of 8

Well this one isn't stuffed, but I tried it out on a small tenderloin and it was fantastic http://www.bbqu.net/season3/311_4.html#tennessee_pork

Just for some ideas, and you could combine recipes ( I do this often )

Cheers,

Brian

post #5 of 8

Now I have stuffed a loin or three. I like the sounds of your recipe that you found. I also like the raisan idea so give it a try and don't forget the Qview.

post #6 of 8

That sounds amazing,  what are you thoughts for a rub/spritzing if any?

post #7 of 8
Sounds awesome to me. I like pork and "sweet". Smoke that bad boy up and let us know how it goes!
post #8 of 8
Thread Starter 

probably gonna stick with the recipe ...first time out anyhow.

No spritz, no glaze prior to cooking but serving as suggested in the recipe.

 

Sorry guys, doing this maiden voyage in the oven

Next time I'll do the raisins, braise then smoke with some apple/cherry wood.

 

 

I think the cherries are supposed to acquire some of the rum flavor

 

"While apple juice is reducing, melt butter in a large frypan over medium-high heat. Add the onions and sauté; when the onions start to brown around the edges, turn the heat down to medium-low and caramelize, stirring frequently. When the onions are the color of milk chocolate, add the apples and the dried cherries and take off the heat; then add the Rum. Place back on the heat and cook until almost all of the Rum has boiled away"

 

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