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This is about a 5 lb section off a whole pork loin.

Here about a one half inch deep cut is made the entire length of the loin and then start cutting and foldin back in about a one half inch layer.

Continue cutting and "unrolling" the loin until it lays out like unrolled carpet.

Coat the layed out loin with a littel Adolf's tenderizer and a little accent. Then make about 2 cups of your favorite stuffing mix as if you were going to serve it. Coat the loin liberally with the stuffing.

Now layer on a layer of good hickory smoked bacon.

Onions and a couple cloves minced garlic.

Then roll the loin up like rolling up a carpet. Wrap and tie with COTTON twine. Do not use nylon or polyester it will melt. Use only cotton kitchen twin. Then coat the loin with a good dry rub. (The one from the "BAM" guy is excellent) Place the loin in a roaster. Here I've added about 2 cups of broth made with chicken boullion cubes (5 cubes for 2 cups of water) to the bottom of the roaster. Loin is resting on a rack inside the roaster.

Start roasting covered at 350 degrees. While the loin is roasting. Take a 14 oz can of pineapple slices and retrieve the juice. Add about 6 oz of orange juice. Put juice in sauce pan, add 1/4 stick butter and about a cup of brown sugar. Boil this till it just starts to thicken. This will be used to glaze the loin.

After 2 hours at 350 degrees, take the loin from the oven, uncover and baste. Put it back in the oven (uncovered) to brown. Slide it out and baste ever 15 min. for about 3 cycles.

When the loin is browned and glazed, remove it from the oven, place it on the sideboard to "rest" for 30 min. before you try to slice. It will be so tender you may want to use a knife with a serrated blade (bread knife). Remove the string, slice and serve with mashed potatoes and gravey (gravey can be made from the drippings in the roaster). Add some biscuits, and finish off with apple pie.

JAB wrote: I bet this is going to be soooooooooooo good when you're done. When's dinner?


This is a made up recipe of mine. Please make any changes that you think would make it better. The first one seems like a lot of work...but it's worth it. It gets raves!!!

I think I know what Im cooking next weekend...looks great thanks ! Ive cooked pork before for shredding but this looks good. Sweet pots w/ brown sugar & butter to go with dinner I think.

What wonderful cooking instructions. I've done a stuffed pork roast before cutting it so it lays flat. It would have been easier tho with your pics to go by.

I love pork roasts and these photos have really set my taste buds into overdrive. Can't wait to try your receipe.............

looks fantastic 4rum.... ....now what can you do with venison? :-3

Lil~Basco wrote: looks fantastic 4rum.... ....now what can you do with venison? :-3


Personally I like to take the venison ALL from the bone. No bones go to the table. Then I separate all the muscles, none of the connecting tissues go to the table.

NOW........take some steaks, (5 or 6) 1/2 to 3/4 inch thick and about the size of your palm.

Get a skillet HOT. brown the steaks well. Put them in the crock pot with about 6 oz's of chicken stock. Add two cans of a good cream of mushroom soup. Cook till nice and tender. Serve with buttermilk biscuits.

This is as easy as it gets. I have loads of other venison recipes. How elaborate do you want?

I have one with an orange juice marinade that is pretty good.

Also roast some whole backstraps (loin).

4rum wrote: Personally I like to take the venison ALL from the bone. No bones go to the table. Then I separate all the muscles, none of the connecting tissues go to the table.

NOW........take some steaks, (5 or 6) 1/2 to 3/4 inch thick and about the size of your palm.

Get a skillet HOT. brown the steaks well. Put them in the crock pot with about 6 oz's of chicken stock. Add two cans of a good cream of mushroom soup. Cook till nice and tender. Serve with buttermilk biscuits.

This is as easy as it gets. I have loads of other venison recipes. How elaborate do you want?

I have one with an orange juice marinade that is pretty good.

Also roast some whole backstraps (loin).
Sounds pretty good 4rum....yes, I'd like the recipe for the OJ marinade if you care to share it. I go through alot of venison here so I'm always looking for someone's tried and true recipes!

I've never even seen "American Pie":yh_rotfl

Lil~basco;

Take a good venison roast. I like the one particular muscle from the hind quarter. This is from a white tail deer. The muscle is almost perfectly rectangular. You'll probably know the one I'm talking about.

Put that roast into a bowl. Open a quart of OJ, mix in an oz of lemon juice and about 3 oz's Soy sauce. Cover the roast with the mixture. Cover the bowl with cling wrap. Place it in the fridge at least over night (12 hours). I like longer.

I cook this in a 5 quart cast iron dutch oven. You can use what ever you usually do a roast in.

Heat the oven to 350. While it's heating...

On the stove top (gas range) I heat the dutch oven. Coat the roast well with tomatoe paste. Brown it on the outside, turning till all side are brown.

Take your marinade, add 1/4 cup Teriyaki sauce, and 1 cup brown sugar. To this add about a teaspoon of finely minced "orange zest". Bring it to a boil. Put 1 cup of this mixture in the Dutch Oven (or into your pot) and start the roast cooking in the heated oven with a cover on the pot.

After an hour, (with checks to make sure pot has not boiled dry) and then about every 30 min coat the roast with the marinade/baste you've made.

After about 2 and one half hours... uncover the pot and let the oven glaze the roast. Coat several more times if you want.

Serve this with some fresh oranges "silver dollar" sliced. Put the orange slices just on the serving tray, or a separate plate. The orange slices will "cleanse" the palate.

The orange zest and slices really do add a lot to this recipe.

4rum wrote: Lil~basco;

Take a good venison roast. I like the one particular muscle from the hind quarter. This is from a white tail deer. The muscle is almost perfectly rectangular. You'll probably know the one I'm talking about.

Put that roast into a bowl. Open a quart of OJ, mix in an oz of lemon juice and about 3 oz's Soy sauce. Cover the roast with the mixture. Cover the bowl with cling wrap. Place it in the fridge at least over night (12 hours). I like longer.

I cook this in a 5 quart cast iron dutch oven. You can use what ever you usually do a roast in.

Heat the oven to 350. While it's heating...

On the stove top (gas range) I heat the dutch oven. Coat the roast well with tomatoe paste. Brown it on the outside, turning till all side are brown.

Take your marinade, add 1/4 cup Teriyaki sauce, and 1 cup brown sugar. To this add about a teaspoon of finely minced "orange zest". Bring it to a boil. Put 1 cup of this mixture in the Dutch Oven (or into your pot) and start the roast cooking in the heated oven with a cover on the pot.

After an hour, (with checks to make sure pot has not boiled dry) and then about every 30 min coat the roast with the marinade/baste you've made.

After about 2 and one half hours... uncover the pot and let the oven glaze the roast. Coat several more times if you want.

Serve this with some fresh oranges "silver dollar" sliced. Put the orange slices just on the serving tray, or a separate plate. The orange slices will "cleanse" the palate.

The orange zest and slices really do add a lot to this recipe.
:-6 Thank you so much for sharing this! I saved it to my recipe file and will definitely being trying this.! Gee...maybe we need to hire you on to cook over at the Coffee Shop thread while Clipper's away.

We haven't even gotten to wings or ribs yet!!!!!!!

These "recipes" are my own compilation. Tried in the kitchen. PLEASE feel free to embellish or substitute ingredients. I didn't go into seasoning much. I do use a lot of dry rubs, and black pepper.

I know what I'm making this weekend!