That's right, that pig 
is so sweet you could kiss it, give it some tongue even.
As you eat it... As you eat it!
The entree and side are rehashes of dishes I've posted before, but this came out so sweet and good, it was almost to pretty to eat.
Perfect chemistry, everything went together just right and it came out beautifully delicious.
I like to start with a half frozen loin, the thicker half of a whole loin.
Using a 12" filet knife I unroll it as evenly as possible, then I place it between two layers of plastic wrap and take a meat mallet to it.
You can see the size difference after I get through with it.
Use plastic wrap or butcher paper to help roll it, once you get the first edge under it'll roll easily. Have your twine laid out and ready to go.
Pounding this out made my arm and shoulder ache like mad.
Five months post-op shoulder surgery and still argues with me.
The stuffing recipe seems like a lot when you're making it, it is, but you'll use it all. I lay it down about 1/4"-1/2" thick.
It is pretty sweet with 3/4c brown sugar, you can cut it to 1/2c if you prefer.
Tonight I added dried cranberries to my stuffing.
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I smoked this one at an average temp of 275° with cherry for smoke.
It took about 2.75 hours to attain an IT of 145° in the center.
Glazed it during the last 1.5 hours, about every twenty minutes.
A nice colorful mix of cherry tomatoes, carrots, bell peppers, potatoes, zucchini, celery and onions.
Tossed with olive oil and Italian herbs and spices.
I parboiled the carrots and potatoes, combined with the rest and then roasted under the broiler on high, turning the veggies over several times.
The Finale
Picturesque
is so sweet you could kiss it, give it some tongue even. As you eat it... As you eat it!
The entree and side are rehashes of dishes I've posted before, but this came out so sweet and good, it was almost to pretty to eat.
Perfect chemistry, everything went together just right and it came out beautifully delicious.
Sweet-n-Savory Stuffed Pork Loin
I took half a pork loin out to defrost yesterday with no clear idea of what I was going to make with it. Then last night while updating my recipe index I hit upon it with my Sweet-n-Savory, Apple/Bacon pork stuffing. Link>>> Sweet-n-Savory Pork Stuffing, Apple/Bacon So I sharpened my favorite...
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Using a 12" filet knife I unroll it as evenly as possible, then I place it between two layers of plastic wrap and take a meat mallet to it.
You can see the size difference after I get through with it.
Use plastic wrap or butcher paper to help roll it, once you get the first edge under it'll roll easily. Have your twine laid out and ready to go.
Pounding this out made my arm and shoulder ache like mad.
Five months post-op shoulder surgery and still argues with me.
The stuffing recipe seems like a lot when you're making it, it is, but you'll use it all. I lay it down about 1/4"-1/2" thick.
It is pretty sweet with 3/4c brown sugar, you can cut it to 1/2c if you prefer.
Tonight I added dried cranberries to my stuffing.
Apple Glaze for Pork/Poultry
Apple Glaze This works with most any jelly/jam. Taste great on both pork and poultry. 1C Apple jelly Dijon mustard, start with 1/2t and add 1/4t increments to your liking. Lemon juice, start with 1/2t and add 1/4t increments to your liking. In a small sauce pan melt the apple jelly...
www.smokingmeatforums.com
It took about 2.75 hours to attain an IT of 145° in the center.
Glazed it during the last 1.5 hours, about every twenty minutes.
Roasted Italian Veggies
Roasted Italian Veggies Preheat oven to 425° A mix of small new potatoes, zucchini, baby Portabellas, mini bell peppers, tomatoes and onions, all chopped into small chunks and bite sized pieces Fresh herbs consisting of rosemary, thyme and oregano Olive oil Salt and black pepper Roast potatoes...
www.smokingmeatforums.com
Tossed with olive oil and Italian herbs and spices.
I parboiled the carrots and potatoes, combined with the rest and then roasted under the broiler on high, turning the veggies over several times.
The Finale
Picturesque
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