flyboys
Smoking Fanatic
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- Joined Oct 14, 2007
I have an annual holiday dinner tomorrow that was started 20 years ago with the kids in my neighborhood on Christmas Eve Eve and kept up through the years. We still get together on the same date, but now with our wives and kids included.
Anyway, it's my turn to host this year and after reading Bearcarver's post a few weeks ago, I decided on stuffed pork loin. I cut the loin in half so I could make 2 different ones then sat them in a brine for about 24 hours.
The first loin is stuffed with a homemade pesto (2 cups fresh basil, 2/3 cup evoo, 3 garlic cloves, 1/2 cup pine nuts, 1/2 cup fresh Romano). The second is roasted red peppers with provolone cheese and Italian seasoning.
I then rubbed them with some apple powder, honey powder and a few other seasonings. Tied them up, wrapped in Saran Wrap and resting in the fridge.
I have to cook them tonight, because I will have no time tomorrow. I'll be back later with the finished pics.
Anyway, it's my turn to host this year and after reading Bearcarver's post a few weeks ago, I decided on stuffed pork loin. I cut the loin in half so I could make 2 different ones then sat them in a brine for about 24 hours.
The first loin is stuffed with a homemade pesto (2 cups fresh basil, 2/3 cup evoo, 3 garlic cloves, 1/2 cup pine nuts, 1/2 cup fresh Romano). The second is roasted red peppers with provolone cheese and Italian seasoning.
I then rubbed them with some apple powder, honey powder and a few other seasonings. Tied them up, wrapped in Saran Wrap and resting in the fridge.
I have to cook them tonight, because I will have no time tomorrow. I'll be back later with the finished pics.
