What's

M MadDogMike Grand Member (8 years) The Anvil of the Sun Joined: Mar 30, 2008 Posts: 11035	M MadDogMike Posted posted on Thu, Jul 26, 2012 8:22 AM n'u'u, I can only imaging how good sauce would be made with fresh vine ripened tomatoes - YUM! I got the scoop from my bro today about the stuffed pork loin. He shoved a knife through the center of the pork loin to make a channel and shoved a skinless hot Italian sausage into the hole. He coated the outside with some Cajun seasoning, wrapped it in foil and put it on the grill- he said it was quite tasty, that the fat from the sausage helped baste the pork loin. His next plan was to layer some chopped or sliced bell peppers and/or oninons around the sausage, wrap it in saran wrap and freeze it. Then unwrap it and plug it into the pork loin. The veggies would add some flavor plus it would be pretty with the colors when you sliced it - red, green, yellow,oragne, white, purple. I think it would be really good smoked instead of grilled!

n'u'u, I can only imaging how good sauce would be made with fresh vine ripened tomatoes - YUM!

I got the scoop from my bro today about the stuffed pork loin. He shoved a knife through the center of the pork loin to make a channel and shoved a skinless hot Italian sausage into the hole. He coated the outside with some Cajun seasoning, wrapped it in foil and put it on the grill- he said it was quite tasty, that the fat from the sausage helped baste the pork loin.

His next plan was to layer some chopped or sliced bell peppers and/or oninons around the sausage, wrap it in saran wrap and freeze it. Then unwrap it and plug it into the pork loin. The veggies would add some flavor plus it would be pretty with the colors when you sliced it - red, green, yellow,oragne, white, purple. I think it would be really good smoked instead of grilled!

Post #645665 by MadDogMike on Thu, Jul 26, 2012 8:22 AM