STUFFED PORK LOIN
OVEN 275
TAKE THE LOIN AND CUT IT OPEN AND SPRINKLE S&P,
PUT IN REFRIGERATOR WHILE YOU MAKE STUFFING.
SAUTE GARLIC IN EVO PUT GARLIC IN COLD OIL AND HEAT ON VERY LOW TILL BROWN
ADD SHALLOTS AND MINCED ONIONS, AND SUNDRIED TOMATO’S ADD PARSLEY, ADD GARLIC POWDER, ONION POWDER NOT TOO MUCH SALT BECAUSE MEAT IS GOING TO HAVE SALT ON IT AND PANCHETTA.
ADD THE PANCHETTA,
SAUTE 6-7 WHOLE GARLIC CLOVES IN EVO ON LOW TILL GARLIC IS GOLDEN COLOR AND THEN MASH INTO OIL.
1-1/2 LBS OF PORK LOIN
GARLIC
EVO
1 SHALLOT
1/2 C ONION
PRIVOLONE CHEESE
1/4 CUP CHEDDER
GRADED CHEESE YOUR FAVORITE ROMANO
PARSLY
1/2 DISK PANCHETTA GROUND OR BEACON
1/4 CUP OF BREAD CUMBS SEASONED WITH FRESH PARSLEY
SUN DRIED TOMATO
4 SLICES PROVOLIINE
1/2 CUP RED ONION 1/4 CRANBERRY DRIED
TWIN STRING WRAP THE LOIN
PUT IN OVEN ON 295 FOR 1 HOUR AS SOON AS IT REACHES 135 TAKE OUT AND USE THE OIL FROM PAN TO HEAT UP IN ANOTHER PAN AND FRY IT TILL THE FAT TURNS BROWN THE I TAKE TIN FOIL AND WRAP IT DON’T PUT IT BACK IN OVEN YOU WILL OVER COOK IT THE MEAT SHOULD BE A TINY PINK BUT VERY VERY MOIST/
GOOD LUCK AND GOD BLESS