Stuffed Pork Loin

[JonforOSU]

Tried this the other night and it was good. Not for everyone but I thought I'd share.

Pork Loin-Butterfly cut the entire pork loin and season, marinate, or both to your liking. Let rest at room temp for at least 1 hour. Take out loin and put in baking pan. Lay over Pork and fill with crumbled blue cheese, fresh garlic cloves cut thinly, fresh spinach leaves, and any other items you want. You can use all kinds of things, mushrooms, onions, stove top, anything you can think of!!

Tie up pork loin with baking string. Make sure you secrue tightly so that your filling won't run out when cooking.

Heat oven to 350 and cook accordingly depending on the size of your loin. I slow cooked it at 250 after about 2 hours on 350 and basted with a barbecue sauce I made.

Take out and let rest for at least 15 minutes. This will ensure when you slice it the filling has a chance to set. Remove baking strings and enjoy. I served with a fresh salad and baked potatoe.

[Verb]

I almost didn't read this recipe because I figured the stuffing would be breadcrumbs, which on Atkins, I don't eat!

But this one's totally Atkins-friendly. Looks great! I think I'll use my convection oven for it. It does a great job on roasted meats.

[JonforOSU]

Indeed. You will love it!!

[MajorMike]

I'm very anti-blue cheese; just don't dig it at all. I'm thinking shrooms, onions and motz might be really good, tho. Maybe even some ricotta instead of the blue cheese.

[JonforOSU]

Now oyur thinking!! That sounds good.

Your comment reminds me of when my oldest daughter tried bleu cheese. She said "Dad, this taste like paint!"

[Verb]

It's funny about bleu cheese. I hated it all my life, but about a year ago I suddenly decided it was awesome.

They say every year of your life, you lose more taste buds and become less sensitive to strong flavors. I'm 52.

I think you just have to wait for more taste buds to die, MM. Something to look forward to. ;)

[JonforOSU]

Just don't start calling it Roteford(sp?). That's what really old people call Bleu Cheese.

[bleedorange]

Just don't start calling it Roteford(sp?). That's what really old people call Bleu Cheese.

"Roquefort" is a type of bleu cheese, made from sheeps milk, and aged in caves in France.

[JonforOSU]

I hope you googled that:huh:

[Poke John I]

There are a number of veined cheeses like Blue Cheese, Stilton, Danish Blue, etc. Most don't have a long shelf life and will get too strong after a week or less in the frig. However, I like Gorgonzola which is a great veined cheese and will keep much longer (one month plus) in the frig without getting too strong and nasty. Try it (Gorgonzola) and you'll like it. It's also a great snack cheese with crackers.

[MajorMike]

Ok, wtf is veined? Does that mean it has goo growing in it?

[cactusjack]

I think it refers to cheese's that are white or whatever in color, and have "veins' of another color running through them. Blue cheese, Gorganzola, etc....are all like that.

And all gross.

[MajorMike]

Gak.

[Poke John I]

Veined cheese is great. If you don't know what it's like, take a teenage boy and put tennis shoes on him on a very hot day. At the end of the day take the shoes off and smell his feet. They will smell like a strong veined cheese. The mold culture in the veined cheese are probably similar to what the feet produce after a very hot day in a tennis shoe.

Enjoy!

[denzilmartin11]

I have never done a back and do it quickly. I have seen in other recipes you need to cook quickly in the oven (to be captured), then put it in the oven. I read that to keep the juices released while in the oven.