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Slow roasted pork loin stuffed with a herbed bread stuffing. Topped with a nice spicy rub.
Slow roasted this one for 4 hours on about 225F. Cooked up to a perfect 147F. Turned out fantastic. Pan drippings turned into a nice jus.
*starts pork roast-off with
faccc
Chef Alpha, to the kitchen please.
Slow roasted this one for 4 hours on about 225F. Cooked up to a perfect 147F. Turned out fantastic. Pan drippings turned into a nice jus.
*starts pork roast-off with
facccChef Alpha, to the kitchen please.
Category All / All
Species Unspecified / Any
Size 2448 x 3264px
File Size 1.49 MB
Hmm.... The rub is detailed below. I can give you a general idea of the stuffing though!
It is a very large roast, probably 15 pounds, so I used a lot of stuff. Home sized would of course need to be scaled.
2 loafs white bread (regular grocery store size) (homemade is always the best, of course! I make bread every day.)
vegetable stock (enough to moisten)
rosemary
thyme
egss (about 2 per loaf of bread or so to bind the stuffing. Be careful to account for this when adding your stock)
black pepper
salt (unless using vegetable base powder as it is salty)
Basically just put the outlined seasonings in to taste, you could even add some chili flake to spice it up! Or skip the veggie stock and use apple juice and apples instead! That one turns out nice.
It is a very large roast, probably 15 pounds, so I used a lot of stuff. Home sized would of course need to be scaled.
2 loafs white bread (regular grocery store size) (homemade is always the best, of course! I make bread every day.)
vegetable stock (enough to moisten)
rosemary
thyme
egss (about 2 per loaf of bread or so to bind the stuffing. Be careful to account for this when adding your stock)
black pepper
salt (unless using vegetable base powder as it is salty)
Basically just put the outlined seasonings in to taste, you could even add some chili flake to spice it up! Or skip the veggie stock and use apple juice and apples instead! That one turns out nice.
Pork is such a wonderful ingredient! SO many ways to prepare it, and such versatility and diversity!
Wuff just did some big, meaty ham shanks in a huge pot of pinto beans (in the pressure cooker, actually). So tender that we could eat them with the same spoon we were eating the beans with. And such wonderful flavors! Part of a "Soul Food Sunday" meal Vrghr put together for friends this weekend.
This sound particularly good too!! Any special selection of herbs in that stuffing, and what did you use in the rub, if this wuffy might pry? *grins*
Kicking the drippings up into a Jus just HAD to be done! *grins*
YUM! Keep 'em coming!
Wuff just did some big, meaty ham shanks in a huge pot of pinto beans (in the pressure cooker, actually). So tender that we could eat them with the same spoon we were eating the beans with. And such wonderful flavors! Part of a "Soul Food Sunday" meal Vrghr put together for friends this weekend.
This sound particularly good too!! Any special selection of herbs in that stuffing, and what did you use in the rub, if this wuffy might pry? *grins*
Kicking the drippings up into a Jus just HAD to be done! *grins*
YUM! Keep 'em coming!
Hmm.... I can give you a general idea. I use the same rub as I use for my prime ribs, actually.
2 parts montreal steak spice
2 parts rosemary
1 part thyme
1/2 part oregano
1/2 part ground mustard
1/2 part chili powder
1/2 part black pepper, course ground
1 part garlic powder
1 part onion powder
Enough worchestershire sauce to make it into a paste and hold all the powdery ones in.
Rub that into the top of your roast, and you are rockin!
If I were doing a prime rib or beef roast, I would first rub the meat with some browning sauce before rubbing the paste in. Helps with the colour of both the gravy and your crust!
That ham sounds delicious. I do some nice soul food. My jambalaya is always a hit up here!
2 parts montreal steak spice
2 parts rosemary
1 part thyme
1/2 part oregano
1/2 part ground mustard
1/2 part chili powder
1/2 part black pepper, course ground
1 part garlic powder
1 part onion powder
Enough worchestershire sauce to make it into a paste and hold all the powdery ones in.
Rub that into the top of your roast, and you are rockin!
If I were doing a prime rib or beef roast, I would first rub the meat with some browning sauce before rubbing the paste in. Helps with the colour of both the gravy and your crust!
That ham sounds delicious. I do some nice soul food. My jambalaya is always a hit up here!
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