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Post by trblmandy on Jul 11, 2005 11:34:37 GMT 12.75
;D Me and momma came up with this one, after seein it on tv. Take a boneless pork roast (we use hormel ones) cut a hole in the center use like a rolling pin to open the hole more then use your hand to make it bigger too then stuff it with some box or bag, homade even, stuffing premade <chilled! its hard to use the hot stuff lol> then dredge in flour an season or just plop in a pan an cook it as you would a normal pork roast! I must say it smells good and taste even better! I am going to take an make some one day myself with fresh roasted garlic an mushrooms and onions. so dont let dad tell ya we starve him! ;D
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Post by OLKoot on Jul 11, 2005 11:38:29 GMT 12.75
Mandy....sounds good,but how much longer must you cook the roast so the process properly cooks thru the stuffing, so it wont be undercooked?
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Post by Brikatw on Jul 11, 2005 14:42:38 GMT 12.75
I'm not starving, just a little under fed. Steve, Ms Kathy says she just uses her thermometer to cook it to 170 degrees internal. She says she did 2 roasts at 350 for around 2 hours. They each weighed a little over 1 1/2 lbs. But use your thermometer. It's the best way to do pork. Since we used do alot of wild pork here it's become a habit. On the fire or in the oven.
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Post by OLKoot on Jul 11, 2005 16:37:40 GMT 12.75
PHEW, as long as its not pink in the middle like these new cooks on TV ...... have you seen them smoke a duck for an hour and a half, then slice it and it looks raw.....not even a smoke ring to say its cooked ....YYYUUUUUUCCCHHHH!!
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Post by Paws on Jul 12, 2005 3:58:57 GMT 12.75
What new cooks Steven? I like 165 to 170. Remember to pull it off the heat at about 160 cause it'll keep on rising as it rests before carving. I like a rolled roast made from the loin. Just kind of unwrap it with a knife then stuff it and tie it together. Roll it in some cracked pepper, cayenne, maybe a little cumin and some thyme crushed real well. Lightly flour it, brown it off and roast it at 325 until she hits 160. Most of the seasoning is in the stuffing so be careful about overdoing the outside with too much. ;D
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Post by Brikatw on Jul 12, 2005 6:48:05 GMT 12.75
You know, these little hormel roasts were about the right size to fry too.Season and Dredge in flour and fry for about 8 - 12 minutes for that size, check with thermometer for done and enjoy. I do that with chops, steaks, chicken and fish of course. Not to mention turkey. ;D
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Post by OLKoot on Jul 12, 2005 8:05:38 GMT 12.75
Hormel is really making a move with their packaged meats in our area.....our local supermarket has been stocking that brand for awhile.....
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Post by Brikatw on Jul 12, 2005 12:12:44 GMT 12.75
Steve, Look around your area for Leroux brand sausage. If you find it, it's made by my sister and brother in law. I'm not sure they ship that far out or not but the palce it's made is right outside Worcester, Mass.
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Post by OLKoot on Jul 12, 2005 12:20:57 GMT 12.75
Thanks Brian, I'll look for it the next time I go to the store.....If the sausage is made in Mass....then I should be able to get it because the store I shop in is called BIG Y...and they're a Mass based outfit.....what is it like....andouille?
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