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Whole Pork Loins...What to Do...?
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GF
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Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Mon Nov 26 12 9:44 pm    Post subject: Reply with quote

Here ya go Tony. Very Happy




The stuffing is 3 apples cored peeled and diced.
1/2 white onion diced.
I sauteed them in butter til soft, added a little brown sugar and cinnamon and let it cool.

That got spooned into the loin and topped with 4 oz. gorganzola, then rolled up. then a little dusting of HOH. Wink

I gave it a glaze with a variation of Roxy's rib glaze, I substituted apple flavored vodka for the bourbon, couldn't really tell the difference.
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Tony
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Joined: 06 Feb 2005
Posts: 3482
Location: Rehoboth Beach ,Delaware

PostPosted: Mon Nov 26 12 10:11 pm    Post subject: Reply with quote

Awesome, GF! I would put a hurtin' on that in a heartbeat!

I am doing a take-off on that theme tonight by using K.A.M.'s
suggestion to stuff a thick pork chop.

We're going to use Apple and Gorganzola as You had suggested in an earlier thread.

We'll let You know what happens! Wink

Once Again, nice work on that pork loin! Cool

Best Regards,

Tony Very Happy
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GF
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Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Mon Nov 26 12 11:45 pm    Post subject: Reply with quote

Tony, stuffed chops sound real good. Very Happy
I tried them a few years ago with prosciutto and provolone, a little too salty for my tastes. Embarassed
Good luck with it. Very Happy
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Jeb'sQ
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Joined: 08 Apr 2010
Posts: 59
Location: Manchester, TN

PostPosted: Tue Nov 27 12 1:49 am    Post subject: Reply with quote

MRS. Tony try this:

I like to take a portion of the loin, and cut into 1.5 inch cubes for shishkabobs. I like to marinate them for 3-4 hours with onion, and pepper chunks. I use a simple marinate of 1/2 lemon juice/1/2 white vinegar, along with some greek seasoning.
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