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Stuffed Pork Loin
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Christine Dabney
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On 26 Oct 2004 01:40:04 GMT,
(PENMART01) wrote:
>Even better with a bone-on pork loin... have your butcher cut away the ribs of
>a large center cut pork loin, have the chine bone sawn off (don't want that
>part), have the butcher cut a pocket in the filet and then have the rib bones
>tied back on... if your kitchen skills are above par you can easily do this
>yourself, I do all the time.
I haven't tried to do it myself yet, but I have instructions for it.
Bone on is best, I know... I love a rib roast that is bone on.
My kitchen skills are okay..but as I said, I have never done this
before. I will see what I find...
Either way, this sounds marvelous....
Christine
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