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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 282648" data-attributes="member: 1246"><p><strong>Italian Stuffed Pork Loin </strong></p><p> </p><p>1/2 cup sun-dried tomatoes, rehydrated in white wine </p><p>1 cup fresh basil leaves </p><p>1/4 cup pine nuts </p><p>2 teaspoons minced garlic</p><p>2 tablespoons grated parmesan cheese</p><p>1 teaspoon olive oil </p><p>1 cup ricotta cheese</p><p>salt and pepper, to taste</p><p>3-4 lbs pork tenderloins (The loin I usually buy comes in two pieces. I butterfly both pieces and use half the filling for each piece.)</p><p>kitchen twine </p><p>garlic salt</p><p>italian seasoning </p><ol> <li data-xf-list-type="ol">Preheat oven to 450 degrees.</li> <li data-xf-list-type="ol">Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.</li> <li data-xf-list-type="ol">Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).</li> <li data-xf-list-type="ol">Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.</li> <li data-xf-list-type="ol">Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.</li> <li data-xf-list-type="ol">Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.</li> <li data-xf-list-type="ol">Spread a thick layer of filling over the meat, leaving a one inch border around the edges.</li> <li data-xf-list-type="ol">Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.</li> <li data-xf-list-type="ol">Sprinkle roast lightly with garlic salt and italian seasoning.</li> <li data-xf-list-type="ol">Bake until a meat thermometer reads 165 degrees.</li> <li data-xf-list-type="ol">Let rest 5-10 minutes after baking, then slice, removing the twine as you go.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 282648, member: 1246"] [B]Italian Stuffed Pork Loin [/B] 1/2 cup sun-dried tomatoes, rehydrated in white wine 1 cup fresh basil leaves 1/4 cup pine nuts 2 teaspoons minced garlic 2 tablespoons grated parmesan cheese 1 teaspoon olive oil 1 cup ricotta cheese salt and pepper, to taste 3-4 lbs pork tenderloins (The loin I usually buy comes in two pieces. I butterfly both pieces and use half the filling for each piece.) kitchen twine garlic salt italian seasoning [LIST=1] [*]Preheat oven to 450 degrees. [*]Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside. [*]Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto). [*]Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside. [*]Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book. [*]Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine. [*]Spread a thick layer of filling over the meat, leaving a one inch border around the edges. [*]Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan. [*]Sprinkle roast lightly with garlic salt and italian seasoning. [*]Bake until a meat thermometer reads 165 degrees. [*]Let rest 5-10 minutes after baking, then slice, removing the twine as you go.[/LIST] [/QUOTE]
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