For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
n the refrigerator.
Add pork of choice(see note above
Inject marinade from one end to the other.
Sprinkle half the oregano, salt and pepper on one side, then rub it in and turn over and repeat.
Cook on low covered for 6 hours. No peeking.
I used a slow cooker.
This recipe is for pork loin. Not blade, shoulder or picnic.
o 400 degrees.
For pork loin: Season the entire loin with olive oil
Combine all ingredients except for pork loin and place in a sealable bag.
Add the pork and place in the refrigerator and let set for at least 15 minutes.
Preheat oven to 350\u00b0F.
Remove pork from bag and place in a shallow baking dish. Roast in oven for 1 1/2 hours.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Pound pork loin to even 1 inch thickness with mallet.
Add pork to
elt ice and cool brine.
Place pork loin into a large container
arge bowl. Place pork loin in brine mixture and refrigerate for 8 to 10
To marinate the pork:
Blend cilantro, brown sugar
oil. Stir gently while boiling for about 2 minutes.
Cover
own the length of the pork loin roast.
From the inside
ive oil.
3. Place pork loin into oven, turning and basting
This recipe begins with a light dry
b>brine into a 2 gallon zip-loc plastic bag.
Add pork
- For this recipe I used a 6-qt
Rub the pork loin with the dry rub. Be
nd silver skin from the pork loin, then cut it into 8
ver medium heat.
Rub pork loin with olive oil and summer
Make one day before serving for optimal flavor.
Heat 4