- Aug 27, 2008
- 5,170
- 409
Here's the plan for a nearly complete meal all in one package:
Pork Loin Stew Pocket
Stuffed Pork Loin: this recipe will be done with a 4lb-10oz (½ loin), stuffed with carrots, peas, celery, rice and fresh mushrooms, and lastly, itâ€[emoji]8482[/emoji]s own internal sauce.
Pre-steam the following stuffing ingredients to aldente, then chill to stop cooking in cold water and drain well:
1-1/3 cup small diced carrot, ¼†size (4 med)- steamed 12 min
1 cup small diced celery (2 large stalks w/leaves), ¼†size- steamed 6 min
1-½ cup (pre-cooked measure) white or brown rice, or barley (I used parboiled white rice this time) 3-½ cups cooked volume, some-what chewy texture;
1 cup frozen sweet peas- steamed 3 min
Note: carrots and celery stalks are quartered, then diced
Season stuffing with:
2 Tsp kosher salt
1 Tsp black pepper
1 Tsp chili powder
2 Tbsp course chopped dried red pepper
2 Tbsp course chopped green bell pepper,
Gently combine stuffing mixture with:
¾ cup small diced fresh button mushroom
1 small can cream of celery soup
Chill stuffing mixture until loin is pocketed and ready to stuff.
Process: partially flatten out the loin with a mallet, and then, press it down firmly while making a deep incision from one end with a long blade knife. Be careful not to perforate the loin on the sides, top, bottom or far end. Fill with the chilled stuffing and close with tooth-picks or sew-up with twine.
The loin is then to be seasoned with:
2 Tbsp kosher salt
2 Tsp black pepper
1 Tbsp roasted minced garlic
1 Tbsp roasted minced red bell pepper
Wet smoke @ 225 until an internal of 170 is reached, then, rest for approx 30 minutes before slicing. Any remaining stuffing will be reheated and used as a bed for the loin when plating.
Here's some of the process I've documented thus far:
Carrots peeled and sliced:
Carrots diced fine:
Celery chilling in cold water bath:
Celery drained after steaming:
Peas, Shrooms and Celery soup, then, Celery and Carrots, all waiting to get married:
And the Long-grain Rice, to round it all up for a nice filling:
The Victim, I'm hoping to achieve a thickness of about 3/4" when the pocket is cut...we'll se if I can make good on that:
More to follow as this progresses.
Thanks
Eric
Pork Loin Stew Pocket
Stuffed Pork Loin: this recipe will be done with a 4lb-10oz (½ loin), stuffed with carrots, peas, celery, rice and fresh mushrooms, and lastly, itâ€[emoji]8482[/emoji]s own internal sauce.
Pre-steam the following stuffing ingredients to aldente, then chill to stop cooking in cold water and drain well:
1-1/3 cup small diced carrot, ¼†size (4 med)- steamed 12 min
1 cup small diced celery (2 large stalks w/leaves), ¼†size- steamed 6 min
1-½ cup (pre-cooked measure) white or brown rice, or barley (I used parboiled white rice this time) 3-½ cups cooked volume, some-what chewy texture;
1 cup frozen sweet peas- steamed 3 min
Note: carrots and celery stalks are quartered, then diced
Season stuffing with:
2 Tsp kosher salt
1 Tsp black pepper
1 Tsp chili powder
2 Tbsp course chopped dried red pepper
2 Tbsp course chopped green bell pepper,
Gently combine stuffing mixture with:
¾ cup small diced fresh button mushroom
1 small can cream of celery soup
Chill stuffing mixture until loin is pocketed and ready to stuff.
Process: partially flatten out the loin with a mallet, and then, press it down firmly while making a deep incision from one end with a long blade knife. Be careful not to perforate the loin on the sides, top, bottom or far end. Fill with the chilled stuffing and close with tooth-picks or sew-up with twine.
The loin is then to be seasoned with:
2 Tbsp kosher salt
2 Tsp black pepper
1 Tbsp roasted minced garlic
1 Tbsp roasted minced red bell pepper
Wet smoke @ 225 until an internal of 170 is reached, then, rest for approx 30 minutes before slicing. Any remaining stuffing will be reheated and used as a bed for the loin when plating.
Here's some of the process I've documented thus far:
Carrots peeled and sliced:
Carrots diced fine:
Celery chilling in cold water bath:
Celery drained after steaming:
Peas, Shrooms and Celery soup, then, Celery and Carrots, all waiting to get married:
And the Long-grain Rice, to round it all up for a nice filling:
The Victim, I'm hoping to achieve a thickness of about 3/4" when the pocket is cut...we'll se if I can make good on that:
More to follow as this progresses.
Thanks
Eric