Stuffed roast loin of pork

[BriCan]

There are days that things do not go right for one reason or another and one thinks to one’s self if it is all worth it and why bother, it has been times like this that I just let thing flow and see where things go.

This has been one of them times


Pork loin that was immersion cured then air dried



I made up my “Special” sausage meet



Cut the loin into two then cut in a pocket on each piece so that we can stuff the loins



Stuffing the loins



All tied up and ready to cook





Into the roasting pan and filled with water



Placed into the oven at 325 degrees F for about three and half hours, probed so that we can read internal temperature of the meat (internal temperature of loin 140 degrees F when pulled from oven, achieved 165 degrees F sitting on the side in the allotted time)



Cooked






Sliced and sampled

[homer]

now that does look yummy!

[wheels]

Mmm... I saw this on Facebook and thought it looked good - I didn't realise that the meat was cured.

Phil

[BriCan]

Mmm... I saw this on Facebook and thought it looked good - I didn't realise that the meat was cured.

Phil

I made this up many years ago as a deli meat for my shop as one of the big companies stopped making it, this my customers said was far better than what we was buying in

I do not see why you should not be able to do with a un-cured loin -- might be a slight difference of the flavour profile

Let me know how it turns out

[wheels]

I'm not sure I'd want to do it uncured having seen yours. It looks so good just the way you've done it.

Phil

[kimgary]

Very nice Robert but let down by the Knots being out of line!

You need to knock that apprentice into shape! Ha,Ha

Regards Gazza.

[grisell]

Very nice. I made something similar with lamb a couple of years ago.

[BriCan]

Very nice Robert but let down by the Knots being out of line!

Thanks; I did notice which is why the first shot did not show, my bad should have taken from the other side

You need to knock that apprentice into shape! Ha,Ha

Regards Gazza.

He will be over your way eleven days I will leave this up to you

[Dogfish]

Looks fantastic!

[crustyo44]

Hi Robert,
Looks great, I am licking my chops already. Did you made your mince a special flavour to complement the loin?
Regards,
Jan.

[yotmon]

Bet it would be nice with some dried fruit such as chopped apricots/prunes added to the sausage meat stuffing.