Diva Q East meets West stuffed Pork

Spareribs, loin back ribs, pork butt, picnic, ham, loin roasts, sausage making, bacon, cures etc... anything pork

Moderator: BBQTalk Moderators

Post Reply
User avatar
Diva Q
Moderator
Posts: 1942
Joined: Sun Aug 13, 2006 10:12 am
The middle number please (3): 5
Location: Barrie, Ontario
Contact:

Diva Q East meets West stuffed Pork

Post by Diva Q » Thu Mar 22, 2007 4:21 pm

Yesterday I opened up a pork loin and marinated it in this:

1/2 c red wine
1/2 c brown sugar
1/4 c red wine vinegar
1/4 c ketchup
1/4 c hoisin sauce
2 tablespoons soya sauce
1 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper
3 cloves garlic minced or chopped fine

Then today I made a stuffing of this:

Leftover cornbread crumbled. I am guessing I used about 4 cups.
1 onion finely minced sauteed in butter
a handfull of chives chopped fine, tsp of sage, some salt & pepper
mixed in an egg and enough chicken stock to make it spreadable.

Cooked it in the oven (ok so it is raining out this was supposed to go on the wsm) at 350 until internal temp was 155 then i rested it for 1/4 hr. Approx 1.5-2 hrs

It turned out nice with a great color. I am going to reduce some of the leftover marinade to make a sauce and serve it with a mushroom risotto and some broccoli florets.

http://img.photobucket.com/albums/v636/ ... tpork1.jpg

http://img.photobucket.com/albums/v636/ ... stpork.jpg
http://www.divaQ.ca
Visit my blog http://www.divaqbbq.blogspot.com
_____________________________
Generously Sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Basques Hardwood Lump Charcoal
Big Rock Brewery
Alcan

User avatar
Diva Q
Moderator
Posts: 1942
Joined: Sun Aug 13, 2006 10:12 am
The middle number please (3): 5
Location: Barrie, Ontario
Contact:

Post by Diva Q » Thu Mar 22, 2007 4:23 pm

oops left out an ingredient. I also added 1 tsp 5 spice powder to the marinade.
http://www.divaQ.ca
Visit my blog http://www.divaqbbq.blogspot.com
_____________________________
Generously Sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Basques Hardwood Lump Charcoal
Big Rock Brewery
Alcan

User avatar
Pigmeister
Brisket Pumper
Posts: 532
Joined: Tue Jul 25, 2006 8:32 am
The middle number please (3): 5
Location: Campbell River, BC

Post by Pigmeister » Thu Mar 22, 2007 7:54 pm

Very nice Diva. I love stuffed pork loins. I use chopped apples, onions and apple juice in my stuffing as well. I then make a mirepoix using apples, celery and onions. This once emulsified becomes my "gravy".
If it can't be smoked it ain't worth eating.
Proud member of PETA "People Eating Tasty Animals"

User avatar
Diva Q
Moderator
Posts: 1942
Joined: Sun Aug 13, 2006 10:12 am
The middle number please (3): 5
Location: Barrie, Ontario
Contact:

Post by Diva Q » Thu Mar 22, 2007 8:32 pm

Thank you I took inspiration from something Peter sent me. Now his was a showstopper.
http://www.divaQ.ca
Visit my blog http://www.divaqbbq.blogspot.com
_____________________________
Generously Sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Basques Hardwood Lump Charcoal
Big Rock Brewery
Alcan

User avatar
Peter
Moderator
Posts: 1481
Joined: Thu Mar 23, 2006 2:17 pm
The middle number please (3): 5
Location: Temiskaming Shores, ON, That's a little bit north of the Coke - Pepsi line.

Post by Peter » Fri Mar 23, 2007 6:31 am

:oops: :oops: :oops: Aw shucks. Its nice to see a good idea taken to the next level. Diva, that looks fantastic! The cornbread stuffing is a terrific idea.
Peter
Now OFFICIALLY retired

The older I get; the better I was.

Post Reply