I totally missed this post the first time around. That looks and sounds damn good Bear. I got a loin in the freezer that I'll have to thaw out and stuff up. thanks for the idea.
Thank You, Flyboys!!I missed this one Bear, that looks absolutely amazing! I was thinking about what to make for a dinner party in two weeks, and I think I just found my answer. Thanks for another great detailed post!
Foams mice have visited my house too!!
Thanks Sodak!!
Bear,
The loin looks great.
What is meant by filleting the loin? I use to work at a fish market 25 years ago so I kind of remember how to fillet a fish but not sure how that equates to a pork loin. I assume (everybody knows what assuming does) you are not just cutting it in half.
Sodak
Thank You Much, Gary!!
Hey Bear
I would have replied sooner, but I was drooling way too much to go anywhere near my keyboard. Those look absolutely fantastic!!
Gary
Why Thank You Dan!!!I totally missed this post the first time around. That looks and sounds damn good Bear. I got a loin in the freezer that I'll have to thaw out and stuff up. thanks for the idea.
Thanks Leah!!
Amazing! I love seeing all the "layered" dishes - such as the fatties or this - with everything stuffed inside! You did a terrific job! Cheers! - Leah
Thanks Jimmy !!
I just caught this post. It looks mighty tasty. Might I suggest the recipe below. It will go nicely with what you have and add an extra dimension of sweet and tangy Apple flavor. It is an old Polish Recipe that my Father tweaked and used for many years...JJ
Apple Pork Topper
3C Apple Sauce
3T Dijon Mustard
3T Brown Sugar
2T Apple cider Vingar
1tsp Rubbed Sage
1/2tsp Black Pepper
1/2tsp Salt
1/8tsp Cinnamon
Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.
Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table.
Same here!!Thanks for the info Bear! One of my favorite things about BBQ, are all of the leftovers. I try to freeze what I can whenever possible. The convenience of good BBQ during a busy work week is always a plus!
In recipes calling for “rubbed” sage, take the whole dried leaf and crush or rub it to make a finely textured powder. Most dried sage sold in the spice section of the grocery store is rubbed this way.... Or so that's my understanding
Hey JJ
This looks great. Just one question What is rubbed sage??
Gary
Thank You Pilch!!
Yep this one's on the bucket list as soon as I get enough confidence.
Cheers from Down Under