Little loin action

[Richtee]

Golf outing weekend coming- here's the deal for the guys in our condo tomarrow night. About 4 or so lbs, laid out and ready. I brined it in the Mad Hunky pork brine after it was fillet'd for 3 hours.



First things first…BACON!


Then some Baby Bellas I had dried just for this project


Spinach, Sperrygoose and provalone


Tucked 'er back together


and applied sutures to the wound


Gonna make a 'Shroom gravy from pan drippings and agmented with chicken broth.
Prolly roast tater chunks with the roast. Should be decent fare… :{)

[bbqbull]

We love sperrygrass and bet this will turn our just awesome. Thanks for the pictorial.

[mikerobes]

Looks great rich. I have some of your brine that I have yet to try. Very soon though. How are you cooking that beauty?

[Rockpyle]

[QUOTE=Richtee;33166]Golf outing weekend coming- here's the deal for the guys in our condo tomarrow night. About 4 or so lbs, laid out and ready. I brined it in the Mad Hunky pork brine after it was fillet'd for 3 hours.

Then some Baby Bellas I had dried just for this project


Spinach, Sperrygoose and provalone


QUOTE]

I see you put the veggies in raw. When I have made fatties, I have sauteed the veggie mix prior to adding. How cooked do the veggies get when you start raw?

Rock

[Rich Parker]

Beautiful!

[Richtee]

Originally Posted by Rockpyle

I see you put the veggies in raw. When I have made fatties, I have sauteed the veggie mix prior to adding. How cooked do the veggies get when you start raw?

Rock

Only the spinach was raw. I blanched the sperrygoose and the 'shrooms were dried... eliminating the large amount of moisture from them.