17 hours ago
Thursday, September 29, 2005
Pork Loin
I made the pork loin this evening. Considering that it was stuffed with apricots, onions, and prunes, I was sure it would be marvelously sweet and sour. I was wrong. It was very bland. Eating raw wheat flour by the spoonful would have been more exciting. I still have about 6 lbs left. I'll stick it in the fridge and do something with it for breakfast on Saturday morning. Maybe bread it with cornmeal and egg, and fry up little pork loin cutletts.
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4 comments:
I've had the same thing happen with much the same recipe. I think the meat serves to give the fruit something to stew in. Don't know. I've had more luck cooking roast beef or roast chicken with fruit than I'v had with pork.
I usually put pork loin on the smoker for about 4 hours then cut into "steaks" coat with dry rub of your choice and grill. Yum!
I have also had no luck with a fruit stuffing. Instead, Alice Waters had a recipe for a roasted pork loin (brine it first) and serve with a sauce made with figs and cherries. Wow. Goes over great. I am catering a wedding with it in November.
Just make a nice thickened sauce with cherry juice and cinnamon. Some bing cherries and figs. Since this is the midwest, I have to use all canned fruit so I use their syrup also.
thanks for all of your suggestions. I think I have enough of this loin left over to try them all!
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