Next it was time to make the soon-to-be-famous, "Will's Stuffing."
For this concoction I took one large jalapeño pepper, finely chopped, seeds and all. About 1/4 of a medium onion was also finely chopped and added to the same bowl. Next came approximately 3 heaping tablespoons of Philadelphia brand jalapeño cream cheese, followed by approximately a 1/4 cup of Cracker Barrel Habanero Monterey Jack shredded cheese. Finally, a liberal sprinkling of about an 1/8 of a cup of processed bacon bits. These were all blended together into a paste using a hand blender.
Next on the docket it was time to spread the paste generously into the opening of the pork loin. The loin was then tied together with string.
Apple juice was then injected into the pork loin in several spots. Oh, I could almost taste it now!
Finally, the loin found its way into a roasting pan with some chicken broth to help maintain the moisture. It was covered in foil and placed into an oven preheated to about 300F. The original plan for this pork loin was to cook it outside on the charcoal grill, but high winds and an uncomfortably cold snowy winter day, forced a chickening out on my part, and a resignation to inside cooking.
Still, when all was said and done, Mama raved about the dinner her favourite husband created, so all was good. Some might no doubt think the stuffing too spicy, but the apple juice injections seemed to offset that rather nicely, without completely removing that much-loved spicy flavour. Also, when topped with some of my wife's awesome homemade applesauce, well, the word "ecstasy" just got redefined.
In the words of Virginia Woolf,
"One cannot think well, love well, sleep well, if one has not dined well."
Well there you have it, my fellow foodies; dine well.
We will definitely be trying this one again. Happy eating.
Cheers.
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