I'd like to thank everyone who took the time to respond to my query last week
about possibly brining a pork loin.

I mixed up the "Fat Man's Brine" that I found on this group and brined a whole
turkey and another turkey breast in it for about 36 hours. I made another
batch and brined a whole pork loin for about 24.

I then butterflied the loin and stuffed with provolone cheese and spiniach like
Bob recommended.

Fired up the smoker this morning, everything finished on time. Wrapped in
foil and kept in a cooler for an hour before slicing.

FANTASTIC! I am now a certifiable Brining addict. By far the best tasting
turkey I have ever made. The loin was also VERY tender and juicy. The only
problem is that most of the cheese ran out during the cooking process.

Anyway, thanks again to all that replied!

Bill

(Bill Kasting) wrote:
> []
>
> I then butterflied the loin and stuffed with provolone cheese and
> spiniach like Bob recommended.
>
>[]The only problem is that most of the cheese ran out during the
> cooking process.
>
Next time, wrap the provolone is some proschiutto before stuffing it in yer
loin! Garantito!

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

n_cramer typed:
> (Bill Kasting) wrote:
>> []
>>
>> I then butterflied the loin and stuffed with provolone cheese and
>> spiniach like Bob recommended.

I'll bet you try it again. the different stuffings are uncountable.

>>
>> []The only problem is that most of the cheese ran out during the
>> cooking process.
>>
> Next time, wrap the provolone is some proschiutto before stuffing it in yer
> loin! Garantito!
>
Tie the loin up tight with butcher's twine. The proschiutto helps stop the
leakage, too. Just don't use the proschiutto for large groups (save it for very
close family and friends!).

BOB

" BOB" > wrote in
:

> n_cramer typed:
>> (Bill Kasting) wrote:
>>> []

<snip a bunch>

Tie the loin up tight with butcher's twine. The proschiutto helps
> stop the leakage, too. Just don't use the proschiutto for large
> groups (save it for very close family and friends!).
>
> BOB
>
>
FWIW, Smithfield cured ham is very close to proschiutto and much
cheaper. For the conneseur (sic) Smithfield also makes an ulta
aged ham, that's just about as expensive as proschiutto.

Brick (I don't serve proschiutto to the masses either)

"Howard R. Bricker" > wrote in message . 12.204>...
> " BOB" > wrote in
> :
>
> > n_cramer typed:
> >> (Bill Kasting) wrote:
> >>> []
>
> <snip a bunch>
>
> Tie the loin up tight with butcher's twine. The proschiutto helps
> > stop the leakage, too. Just don't use the proschiutto for large
> > groups (save it for very close family and friends!).
> >
> > BOB
> >
> >
> FWIW, Smithfield cured ham is very close to proschiutto and much
> cheaper. For the conneseur (sic) Smithfield also makes an ulta
> aged ham, that's just about as expensive as proschiutto.
>
> Brick (I don't serve proschiutto to the masses either)

How much proschiutto would or could you stuff into a 10# pork
tenderloin? Maybe 2# along with all the other goodies. The
tenderloin will cost around $20 and the stuffings maybe $50 or
more-hmmm.