Thread: Pork Loin
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Old 07-11-2005, 06:58 PM   #15
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Join Date: 08-26-03
Location: Fall River, Kansas
Default RE: Re: RE: Re: RE: Re: Pork Loin

I usually cut the whole tenderloin in half to make things more manageable. I then poke a Cutco blunt point slicing knife all the way through the meat and cut a little to makesure thatthe stuffing sausage will easily fit. Then I insert the sausage all the way through. I then use a big fork to poke through the tenderloin and sausage so that the sausages juice and fat can find its way to the pork to add juice and flavor. Then I rub it good and let it marinate for a while. Lastly I slather it in mustard (my granddaughter helps with this part) and plop it in the pit till it is done.
Wichita Wayne

Long in the tooth,
Long in the tooth,
I'm lookin' 'round the corner,
An' I'm long in the tooth...
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