Well, I had to try it...but I screwed up somehow.
I went to a couple stores and all I could find were those little tenderloins that are about 3 or 4 inches in diamiter and about a foot long. I wanted a 'big one' like the BBQG had (that sounds kind of bad...you know what I mean)....I went to Costco and told the butcher what I wanted and he told me I wanted "pork loin top loin roast"...ok....I get home and it is basically two roasts stacked on top of each otherr..???what the fuheck???
I forgot to take a picture of the first one before I butterflied and stuffed it...anyway..I obviously decided to proceed with plan A because I didn't know what else to do...I butterflied it and made a stuffing of collards I had frozen from the garden, bacon, shallots and mustard. Oh, I made a paste of garlic and salt and rubbed it good with that before I stuffed it.
I was only planning on doing one so I didn't have a stuffing for the other so I just butterflied the second one and rubbed with garlic paste and put in some fresh herbs I had.
oh, and some applesauce too....
Here it is all tied up, seared, and braising in milk, lemon, and some herbs. The first one I seared and finished in the oven.
Here they both are plated
What's up with that pink meat? It was done to 150F and tasted fine, but pink!? Again, what the fuheck???
....and my bread regular sourdough and roasted walnut and blue cheese sourdough on the right, it was a pot-luck so this is all I made, why there is no veg....
Thanks Goddess for the inspiration.It was fun even though I did have the right meat. It tasted really good, both were really easy to make, traveled well and were good at room temp. Pretty much a perfect pot luck meal.
Thanks again for your inspiration.
I went to a couple stores and all I could find were those little tenderloins that are about 3 or 4 inches in diamiter and about a foot long. I wanted a 'big one' like the BBQG had (that sounds kind of bad...you know what I mean)....I went to Costco and told the butcher what I wanted and he told me I wanted "pork loin top loin roast"...ok....I get home and it is basically two roasts stacked on top of each otherr..???what the fuheck???
I forgot to take a picture of the first one before I butterflied and stuffed it...anyway..I obviously decided to proceed with plan A because I didn't know what else to do...I butterflied it and made a stuffing of collards I had frozen from the garden, bacon, shallots and mustard. Oh, I made a paste of garlic and salt and rubbed it good with that before I stuffed it.
I was only planning on doing one so I didn't have a stuffing for the other so I just butterflied the second one and rubbed with garlic paste and put in some fresh herbs I had.
oh, and some applesauce too....
Here it is all tied up, seared, and braising in milk, lemon, and some herbs. The first one I seared and finished in the oven.
Here they both are plated
What's up with that pink meat? It was done to 150F and tasted fine, but pink!? Again, what the fuheck???
....and my bread regular sourdough and roasted walnut and blue cheese sourdough on the right, it was a pot-luck so this is all I made, why there is no veg....
Thanks Goddess for the inspiration.It was fun even though I did have the right meat. It tasted really good, both were really easy to make, traveled well and were good at room temp. Pretty much a perfect pot luck meal.
Thanks again for your inspiration.
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