what to do with this slab of pork

[fxsales1959]

back around Christmas i wanted to try something different so i bought a whole pork loin thinking i had the talent to butterfly the thing to make stuffed pork loin for Christmas dinner alrernative. due to my lack of knife skills i ended up frankensteining together a stuffed pork loin. (picture for attention.) anywho, i had this slab of loin left and mama got all whippy cause it was still in the garage freezer. now i have to figure out what to do with it. FWIW I'm not huge pork fan unless it's butt or bacon. was thinking about stuffing something in he crack and tying it up.
Unless i get get some motivation here. second picture is what I'm working with.
TIA
john

 

[SmokinEdge]

I’d cure it for back or Canadian style bacon. Breakfast, or pizza or lasagna would be in your future.

 

[chilerelleno]

Make a sweet and savory stuffing of apples, bacon, sweet onion and whatever seasonings you prefer.
Stuff and lightly truss it up.
Something like this,

Sweet-n-Savory Pork Stuffing, Apple/Bacon

I had 12 huge 1.5" thick pork chops that I wanted to stuff. A sweet-n-savory idea of apples and bacon came to mind and I made it happen. It came out great with the chops and it's awesome in a rolled loin too. This recipe makes a lot of stuffing so you'll likely need to adjust to suite your...

www.smokingmeatforums.com

Glaze with my Apple Glaze.

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

 

[thirdeye]

Pork loin (and tenderloin) is lean and delicate so you could always pound it out into cutlets (aka Schnitzel) and cook it this way. It's even good on a sandwich.

Pork Schnitzel Makes a Quick, Mid-Week Dinner Everyone Will Love

Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!

www.simplyrecipes.com

There are two methods for stuffing a loin roast, one is butterflying, and the other is called roll cutting.

 

[chilerelleno]

Or you could slather it with mustard, then fill it with some sliced ham, Swiss and pickles then grill it hot-n-fast.
Throw it on some Cuban bread, or maybe some sourdough or a ciabatta and there ya go.

 

[motocrash]

I'd grind it along with some bacon for fat and flavor, season, and form into "pork steaks" or burgers.
Damn, now I know what I'm doing soon.

 

[Fueling Around]

My first thought is also to cure into loin ham or back bacon, eh.

That reconstructed Cuban sandwich sounds really good.

Are you a sauerkraut fan John?
Cut into chunks, and layer in a crockpot with the kraut and apples. Apples is the key to sweeten and mellow the kraut plus flavor the pork.

 

[tallbm]

back around Christmas i wanted to try something different so i bought a whole pork loin thinking i had the talent to butterfly the thing to make stuffed pork loin for Christmas dinner alrernative. due to my lack of knife skills i ended up frankensteining together a stuffed pork loin. (picture for attention.) anywho, i had this slab of loin left and mama got all whippy cause it was still in the garage freezer. now i have to figure out what to do with it. FWIW I'm not huge pork fan unless it's butt or bacon. was thinking about stuffing something in he crack and tying it up.
Unless i get get some motivation here. second picture is what I'm working with.
TIA
john


View attachment 659835


View attachment 659836

I have no stuffing recommendations for you because all stuffed dishes seem to come out underwhelming to me.

HOWEVER, if you cut that sucker into some big rectangular steaks and seasoned with SPOG + a little tiny bit of Cayenne.... you could make some meat chops grilled to just hit 145F!!!!

 

[SmokinAl]

I say pork loin cordon bleu!

Pork loin, Cordon Bleu, plenty of q-view

I bought a loin at Sam's a couple of days ago. Cut it into 4 pieces. Froze two of them. Put one in a curing brine for CB, and the last one I stuffed with ham, swiss & sliced fresh jalapenos. Here's the loin: Cut it up, and sliced up a ham that I just cold smoked for 4 hours. Next slice up...

www.smokingmeatforums.com

Al

 

[DRKsmoking]

If really not sure can give you my address, lol

But all great answers above and so many things could be done

I will second John's chilerelleno Sweet and savory apple with the glaze. I have done this and it is wonderful.
And not that hard to put together.

and your christmas stuffed loin roll looked great

David

 

[schlotz]

Fold it back together so the fat cap in on the outside. Tie back up with string every two inches. It will be important that the thickness is basically uniform end to end. If not you might have to trim the thin part off. Cover the outside with a fair amount of kosher salt, followed by a generous amount of garlic powder and lastly with lemon pepper (be generous with this as well). Now dredge it in flour. Slide a rotisserie through the center lengthwise and secure. Place on the grill at approx 350º & spin for maybe 1 hour or until the IT reaches 140º. Use a smoker tub to add yet another flavor layer. The fat combined with the seasonings make a wonderful basted coating. Pull and let it rest for 10-15 minutes before slicing. Full recipe is in the sig below.

 

[Brokenhandle]

Dang! Now I might have to go get a chunk or two out of the freezer... you all are making me hungry! If you're a jerky fan, Bearcarver posted a really good pork loin jerky step by step.

Ryan