Best pork roast ever

"Edwin Pawlowski" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I made a fantastic pork loin for dinner tonight. I like to make a
stuffed loin, but cheese has always been a problem as it melts and
leaks out. Problem solved.

I took a section of a boneless loin. Making a cut around it, I
"unrolled" it open to expose a lot of surface area. Once open, I put
a layer of Toscana salami, a layer of Parma prosciutto, chunks of a
very sharp provolone cheese. Then I put a thin coating of cracker
crumbs over that to absorb the cheese. Topped all of that with a mix
of garlic, basil, rosemary, black pepper. Note that the meats have
plenty of salt so none is needed.

Rolled it up, tied it, then place it in a cast iron skillet to roast
at 325. When it hit 138 I removed it from the oven and let it rest.

The cracker crumb helped keep the cheese from running out. The
flavors were fantastic, the meat very tender.

Sounds yummy!!! I haven't tried one in ages. Nice improvisation!

Andy

ed,
why a cast iron skillet?
do you turn the meat while its cooking in the oven?

"readandpostrosie" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

those internal thermometers are really cheap these days.............treat
yourself!

.

It isn't a financial issue, it's a storage/clutter issue 🙂

Quoted message said:

Quoted message said:

It sounds good. How long did it take for the temp to reach 138? I'm
asking because I'd like to try your method and don't have a thermometer
for internal temps.

Quoted message said:

Quoted message said:

Cast iron takes oven temps well, which is why many use cast iron
skillets when they need a small roasting pan. And you can use the same
piece of cookware to brown the meat and roast it... also makes it easy
to turn the dripping's into a gravy.

It's just plain convenient. :-)
I have a Griswold #14 and it's large enough to do a turkey in.
Easy to clean and cuts down on the number of pans needed for prep stages.
--
Peace!
Om

i have never found cast iron easy to clean, what am i doing wrong and how do
you do it?

"Sheldon" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

Jerke said:

readandpostrosie said:

those internal thermometers are really cheap these
days.............treat
yourself!

It isn't a financial issue, it's a storage/clutter issue 🙂

You're kidding... of course you're a cheap [censored]... how much space
does an insta-read themometer require... stick it up your dumb ass,
Jerke.

Bad day?

Quoted message said:

readandpostrosie said:

i have never found cast iron easy to clean, what am i doing wrong and how do
you do it?

If your cast iron pan is well seasoned it can be cleaned as easily as a
non-stick pan. Sponge or scrub lightly under running, not soapy,
water, put back on heat to dry thoroughly. Rub in a little oil if
needed. This assumes you've not let it sit out dirty for hours for
crud to become crusty or sticky. If you have had to do that, then soak
the pan for a while.

If you find the pan needs heavy scrubbing to remove stuck-on stuff,
then it's not seasoned well to begin with. Check rfc archives (or
google this group) for many long passionate descriptions of how to
season your pan. -aem

"Edwin Pawlowski" <[email hidden]>
news:[email hidden]:

Quoted message said:

I made a fantastic pork loin for dinner tonight. I like to make a
stuffed loin, but cheese has always been a problem as it melts and
leaks out. Problem solved.

I took a section of a boneless loin. Making a cut around it, I
"unrolled" it open to expose a lot of surface area. Once open, I put
a layer of Toscana salami, a layer of Parma prosciutto, chunks of a
very sharp provolone cheese. Then I put a thin coating of cracker
crumbs over that to absorb the cheese. Topped all of that with a mix
of garlic, basil, rosemary, black pepper. Note that the meats have
plenty of salt so none is needed.

Rolled it up, tied it, then place it in a cast iron skillet to roast
at 325. When it hit 138 I removed it from the oven and let it rest.

The cracker crumb helped keep the cheese from running out. The
flavors were fantastic, the meat very tender.

This sounds phenominal. I printed this out and will do something like it
this weekend. The salami, proscuitto all of it sounds to die for.

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

On Mon 15 May 2006 02:40:25p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

"Edwin Pawlowski" <[email hidden]>
news:[email hidden]:

Quoted message said:

I made a fantastic pork loin for dinner tonight. I like to make a
stuffed loin, but cheese has always been a problem as it melts and
leaks out. Problem solved.

I took a section of a boneless loin. Making a cut around it, I
"unrolled" it open to expose a lot of surface area. Once open, I put
a layer of Toscana salami, a layer of Parma prosciutto, chunks of a
very sharp provolone cheese. Then I put a thin coating of cracker
crumbs over that to absorb the cheese. Topped all of that with a mix
of garlic, basil, rosemary, black pepper. Note that the meats have
plenty of salt so none is needed.

Rolled it up, tied it, then place it in a cast iron skillet to roast
at 325. When it hit 138 I removed it from the oven and let it rest.

The cracker crumb helped keep the cheese from running out. The
flavors were fantastic, the meat very tender.

This sounds phenominal. I printed this out and will do something like it
this weekend. The salami, proscuitto all of it sounds to die for.

Or to die from. It sounds delicious, but somewhat loaded with fatty items.

--

Wayne Boatwright
_____________________________________________________________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

Sheldon said:

You're kidding... of course you're a cheap [censored]... how much space
does an insta-read themometer require... stick it up your dumb ass,
Jerke.

Sheldon shares his secrets to an uncluttered kitchen.

Modeled on his empty head.

--Blair

Jke said:

"Sheldon" <[email hidden]> schreef in bericht

Quoted message said:

[the usual tourette's-inspired ejaculation]

Bad day?

With Sheldon, it's a bad century. After another.

--Blair

"Jke" <[email hidden]> wrote in message

Quoted message said:

It sounds good. How long did it take for the temp to reach 138? I'm asking
because I'd like to try your method and don't have a thermometer for
internal temps. Won't be getting one because I rarely cook large pieces of
meat, so I don't have much use for it.
And did you brown the meat at all?

Took about 90 minutes. No, it gets a nice browning at 325 degrees.

"readandpostrosie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ed,
why a cast iron skillet?
do you turn the meat while its cooking in the oven?

CI because it was the first thing I spotted. We use them often for small
roasts, meatloaves, etc. Cooked fat side up, not turned at all.

"OmManiPadmeOmelet" <[email hidden]> wrote in message

Quoted message said:

I've never tried it at all...... :-)
Must put on my "must try" list.

Wonder how this would work in the smoker?

I don't like to use my oven......

Only difference is that the fat will not get as crusty. May be even better
that way.

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

readandpostrosie said:

i have never found cast iron easy to clean, what am i doing wrong and how
do
you do it?

If your cast iron pan is well seasoned it can be cleaned as easily as a
non-stick pan. Sponge or scrub lightly under running, not soapy,
water, put back on heat to dry thoroughly. Rub in a little oil if
needed. This assumes you've not let it sit out dirty for hours for
crud to become crusty or sticky. If you have had to do that, then soak
the pan for a while.

If you find the pan needs heavy scrubbing to remove stuck-on stuff,
then it's not seasoned well to begin with. Check rfc archives (or
google this group) for many long passionate descriptions of how to
season your pan. -aem

one more question about cast iron, if you don't mind.

i am a great gravy maker, and wonder if scratching around on a cast iron
with my whisk would be a mistake?
does it lift too much of the seasoned pan?
does that make sense?

readandpostrosie said:

one more question about cast iron, if you don't mind.

i am a great gravy maker, and wonder if scratching around on a cast iron
with my whisk would be a mistake?
does it lift too much of the seasoned pan?
does that make sense?

Deglaze with a wooden spoon... preferably one with a flattened lip.

Sheldon

"Edwin Pawlowski" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

"Jke" <[email hidden]> wrote in message

Quoted message said:

It sounds good. How long did it take for the temp to reach 138? I'm
asking because I'd like to try your method and don't have a thermometer
for internal temps. Won't be getting one because I rarely cook large
pieces of meat, so I don't have much use for it.
And did you brown the meat at all?

Took about 90 minutes. No, it gets a nice browning at 325 degrees.

Thank you. I never would have considered putting meat into the oven
unbrowned, so now I know I can save myself some work 🙂

Quoted message said: