Need some advice. I'm making stuffed pork loin for a special birthday dinner

[Arkansas Granny]

for my daughter this weekend. I've found a recipe online that I'm going to adapt for a spinach and mushroom stuffing that sound pretty straightforward, but I've never tried this before. Does anyone have any ideas or tips?

Here's the recipe I'll be using.

http://www.grouprecipes.com/82689/spinach-and-mushroom-stuffed-pork-loin-ci.html

[Warpy]

1. I avoid pork, but I've done something similar with a whole turkey breast

The butcher can be talked into butterflying the roast, but you'll probably need to pound it flat. The best meat pounder is the cast iron frypan. It has a handy dandy handle that takes the stress off your hand and wrist, which makes it vastly superior to that gadget that looks like half a flattened barbell. It's also heavy enough to make quick work of the job.

The two essentials for this one are the butcher's twine and the meat thermometer.

I'd also suggest deglazing the roasting pan with a dry wine to make a sauce for people who want it. Most folks won't need it.

[Arkansas Granny]

2. Thanks. I was wondering about a sauce since it's not addressed in the recipe.

[Tesha]

6. you'll need one more thing...

if you use a frying pan to pound, you'll need a really strong counter top.

;)

[Warpy]

7. Fortunately, I have laminate

Stress Test had to drop a bowling ball from 15 feet to get laminate counters to fail.

Stone cracked easily with cans of veg dropped from a yard.

In addition, one does use a cutting board on top of the counter, right?

[supernova]

3. If you use frozen spinach

make sure you wring out the excess water before making your filling. Otherwise you could boil your breasts.

[grasswire]

4. a couple of things about the recipe

In one place it says bread cubes, in another place it says bread crumbs.

And the recipe says to spread the stuffing to 1/2 inch from each edge, but the photo shows the stuffing piled down the middle of the piece of meat.

So I hope other details are reliable. It's a great idea. Lovely.

[Arkansas Granny]

5. I'm going to make my own soft bread crumbs like I would for poultry stuffing.

I think the stuffing is supposed to look like a pinwheel in the finished dish so I'm going to prepare it accordingly.

[Arkansas Granny]

8. The pork roast was a definite success. It didn't look like I had imagined, but

it was delicious, nonetheless. My DIL made fried rice and steamed dumplings and they complimented the roast very well. I also made a knock-off version of the Olive Garden Black Tie Mousse Cake for dessert. All in all, it was a great meal.

[Inchworm]

9. Well, darn I'm late to the party

Glad it went well! :woohoo:

I went through a pork loin stuffing stage and found that trying to keep all the liquids to a minimum made the biggest difference with me. That recipe looked to do just that.

Once I stuffed one with sauteed 'shrooms/onions, spinach, and too much cream cheese. I ended up with a delicious soup-like creation that leaked from the loin. :)

:hi:

[hippywife]

10. Yaaa!

Glad to hear it was a success and it sounds like a really lovely dinner. :hi: