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My Porchetta

smokin monkey

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Porchetta

Though I would have a go at Porchetta today. Credit to Ellymae for her post and recepie.

Pork Loin, cut to 1 inch thick, raided the Herb Garden, Chives, Mint, Parsley, Rosemary and Basil. Zest of one Lemon.


Chopped herbs added a little bit of Rapeseed Oil.


Made a Stuffing mixture with Sausage Meat a Sage & Onion Stuffing Mix.


Place Tenderloin onto stuffing.


Rolled and tied.


Cooked at 120'C (250'F) for three hours then 135'C (275'F) for one hour. IT 76'C.



Did a side dish of Roasted Spiced Cauliflower.

Blanched Florets.

Mixed, Cumin Seeds, Coriander Seeds, S&P, Smoked Paprika and Cayenne, ground up in a pestle and mortar.

Spray oil to Cauliflower then apply rub, cook @ 200'C (392'F) for 30 minutes.


Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
 
Last edited:

SmokinAl

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WOO HOO!

Looks delicious!

Points!

Al
 

chef jimmyj

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Looks great! Nice Qview. I love stuff like that. My oldest Chef Daughter did her 5 month externship in Orvieto Italy. Sent pics of head-on, boneless, whole Hog Porchettas they made weekly. Very similar to your's but with a ton of Garlic...JJ
 

smokin monkey

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Looks great! Nice Qview. I love stuff like that. My oldest Chef Daughter did her 5 month externship in Orvieto Italy. Sent pics of head-on, boneless, whole Hog Porchettas they made weekly. Very similar to your's but with a ton of Garlic...JJ
Might try the Garlic.

Going to do this at the SMF UK Weekend.
 

disco

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Hey Smokin, this looks great. Thanks for adding something to my to do list.

Disco
 

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