Thread: Sweet and Savory Stuffed Pork

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 filet knife and butterflied my pork loin.
Then I pounded it out and it's ready for stuffing.





So lets make that stuffing.
I cut the recipe down for this single loin.

1.5C peeled and diced apple
3/4C crumbled bacon
1/2C minced pork loin scraps
1/2C diced onion
1/4C diced celery
1 stick butter
1/4C brown sugar
3/4C plain bread crumbs
1t rubbed sage
salt





More to come, stand by Pork Fans.

Lay the stuffing down evenly about a 1/4" thick, leave about an inch on the sides/ends.






Use some plastic wrap to help roll it up.
Don't use too much pressure or your stuffing will be forced out of place and you'll not get that pretty picture of a pinwheel when cut.
Once rolled, truss it up nicely and tie the ends a little tighter so no stuffing escapes.

Ready to go into the smoker at 275° over Apple wood, and will cook to an IT of 135°

Today's side dish is my Salsa Verde Taters
Link >>> Salsa Verde Taters

Made a quick Apple glaze for the pork.

1C Apple jelly
Mustard, start with 1/2t and add 1/4t increments till you like the flavor
Lemon, start with 1/2t and add 1/4t increments to your liking.
In a small sauce pan melt the apple jelly, add mustard and lemon.
Stir and you've your glaze.





Done!
A very sweet treat for dinner, both the stuffing and glaze were remarkable.
A nice jellyroll/pinwheel effect looks great on the plate.

Plated with Taters and Watermelon

One of these days, you are going to get a call from someone whom you have admired from afar, and he is going to say something like, "Sir, I have been following your innovative cooking techniques and we feel that we should offer you this astronomical starting salary (lots of zeroes) if you wold join our world reknown team of chefs, Blah,blah, blah---and you will be flown away, first class of course, to New Orleans, Paris, New York or even some private enclave. You will astound and renovate the entire cooking world, becoming a sought-after celebrity, recognized wherever you go.

This will, unfortunately, result in your being banned from the pier because of all the damage done by your sycophants and hangers on. Such a sad story.

But wait, your new found, immense wealth will allow you to build your own pier and allow only a chosen few to fish there and I am looking forward impatiently to helping you make the list of attendees. You see, happy ending after all.

Will you save me a bite?