Rekindle the Fire: Stuffed Pork Loin

by zydecopaws on April 8, 2015

In keeping with what is becoming a fine and honorable tradition, once again I publish a Rekindle the Fire post not only late but days after it was actually cooked. So much for good intentions. With that said, I had to make this meal based on one of the following ingredients from Tom’s most recent post: Thick cut pork chops, pears, brown sugar, or oatmeal. Oatmeal wasn’t actually available since I used it in my last post, brown sugar was too easy (and I’m attempting to cut down on the sugar these days), and there is only so much one can do with thick-cut pork chops (making them special usually involves either stuffing them like Tom did or layering them over something technical and/or bizarre on the plate), so pears it was. In a stuffed pork loin. With mangos and cream cheese. Almost like a stuffed pork chop, when it gets right down to it.

Speaking of good intentions, sometimes things that don’t look that great coming off the grill actually turn out to be pretty good once they hit the plate. Case in point…

IMG 0806

Notice the charred bits of cream cheese leaking out of the seams and ends of the roast. Not all that appealing. But sliced and on a plate, what was once unappetizing turned out to be pretty nice looking. Best of all, it tasted great as well.

IMG 0810

Paired (no pun intended) with some sautéed spinach and fresh jicama slaw, dinner turned out quite nice. For those looking for recipe instructions, here you go.

Ingredients

  • 1 pork loin roast
  • 1 fresh mango, chopped
  • 1 fresh pear, chopped
  • 1/2 cup cream cheese
  • Enough of your favorite pork rub mix to cover the pork loin (I used some Simply Marvelous Apple on this one

Instructions

  • Slice (butterfly) pork loin roast lengthwise, keeping thickness to about 1/2 inch.
  • Roll out roast and spread a thin, even layer of cream cheese over the pork.
  • Sprinkle chopped fruit evenly over the cream cheese.
  • Roll up the pork loin and tie with roasting twine.
  • Roast over indirect heat (at about 325°F) until internal temperature reaches 140°F. Remove from heat and let rest for at least 10 minutes.
  • Slice into 1/2 inch to 1 inch thick pieces and serve.

So there you have it. Now it’s back to Tom to see what he can come up with. I’m sure it will be something good…

Rekindle the Fire: Comfort Food

by zydecopaws on March 3, 2015

I came real close to breaking every rule of the Rekindle the Fire series this week. Tom tossed up a softball with his last post giving me ground pork, bacon, eggs and cheese to work with. I came really close to using all four ingredients and doing a bacon-wrapped cheesy meatloaf, but at the last minute decided to leave out the cheese and bacon and make a more traditional meatloaf as a precursor to Older Daughter’s birthday dinner.

IMG 0779

More traditional doesn’t necessary mean ordinary. Instead of ground beef I used ground pork, and where most folks use bread crumbs as a filler I chose to use oatmeal. Somewhere along the way I realized that there are a lot of ingredients that went into this meatloaf:

  • Ground Pork
  • Ground Bison
  • Onions
  • Peppers
  • Mushrooms
  • Oatmeal
  • Egg
  • Italian Seasoning
  • Salt
  • Pepper
  • Tomato Sauce

I’ve been known to add other things to meatloaf in the past, but figured that was enough for this post. However, there was some nice sautéed lemon-butter spinach and mashed potatoes that were also on the dinner plate.

IMG 0782

There was only enough meatloaf leftover at the end of the meal for one decent sized sandwich the next day. I think when I make Older Daughter her birthday meal (she has requested meatloaf, bacon mac and cheese, and some other side that seems to have escaped my memory) I will sneak in a couple of extra meatloafs (meatloaves?) for sandwiches.

Of course I’ll have to hide them well so they don’t grow legs and disappear when I’m not looking. Oh and Tom, when you read this feel free to choose from any four of the ingredients above…

Change one thing…

February 19, 2015
Thumbnail image for Change one thing…

It’s amazing how much difference changing one key ingredient on a pizza can make to the finished product. Tonight’s offerings featured grilled chicken, bacon, mushrooms, […]

This little piggy…

February 11, 2015
Thumbnail image for This little piggy…

… beats the heck out of lil’ smokies heated in a crockpot in some BBQ sauce, although is does take a bit more work to […]

Rekindle the Fire: Red Beans and Rice

February 10, 2015
Thumbnail image for Rekindle the Fire: Red Beans and Rice

High School bowling season has come to an end, with Younger Daughter taking 5th individual at State and helping her team to a fourth consecutive […]

Rekindle the Fire: Cajun Chicken Tater Skins

January 19, 2015
Thumbnail image for Rekindle the Fire: Cajun Chicken Tater Skins

Under the heading of better late than never, we’re back with another installment of the Rekindle the Fire series (which is pretty much the only […]