I followed other reviewer’s suggestions and brined the meat (1/4 cup each salt & sugar dissolved in water/soak for 1.5-2 hours) then seared it. Also, I waited & added broth gradually to the stuffing until it was the consistency I wanted so I wouldn't have trouble with it leaking out. I didn't have kitchen twine so I had to substitute long skewers to hold it together -- not as easy as twine, but it worked. I used a large pork loin, so I had trouble getting the stuffing up to the correct temperature without overcooking the meat. Next time I won't put as much stuffing in the center if I have such a large loin. It was my fault since I probably used more than the 3 cups recommended. Everyone loved it! My 10 year old said to tell you it was "super good"!
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I followed other reviewer’s suggestions and brined the meat (1/4 cup each salt & sugar...