A Stuffing recipe

Ok, I was just playing around last week with my Food Processor and I made this stuffing which turned out great. It's an easy balance. 1/3 nut meats, 1/3 cheese, 1/3 mushrooms. Grind it up in the food processor until the consistency resembles prepared cous-cous. Add some olive oil 2-3T. and garlic 1 T. to make it more viscous. It ended up yielding 2 C. Yummy, but YMMV.

Pine nuts
Blanched slivered almonds, toasted

mozzarella cheese
Asiago cheese

shiitake mushrooms - I got the dried variety from an oriental grocery, fresh is a waste for this recipe IMO.

I split open a pork tenderloin and stuffed this inside, rolled, and tied it up. Then slow roasted it in a roasting pan with potato's and onions. 375F for 1-1.25 hours, internal temp should be at least 160 unless you like your meat "grey". Remember to let it "rest" for about 10-15 min. after you take it out.

Sorry, I would have snapped some pictures but It was gone fast!

Dude this makes me hungry. I'm always doing stuff like this at home. My favorite was a fresh spinach, blue cheese, mushroom, garlic, etc. combination stuffed inside some fat pork chops or a pork loin.

I am not very good at making stuff like this.
It sounds very good though.
I also like the sound of Irishguy's fresh spinach stuffing.
One day I shall have to try it out.

I'm just an amateur... never smoked anything, never done anything rotisserie... yet.

What I was going for is a simple, rule of thumb formula, ex. Mushrooms + cheese + nuts. In essence, my goal is to find interesting combination's of 3 or 4 equal parts and then I can swap the leafy greens for the mushrooms or mushrooms, greens, cheese, etc. I'd use fresh spinach in a stuffing, but shiitake's are 'spensive ya'know!

Oh, and there's no bread product in this stuffing.... gluten-free yipee!

I love spinach, with this roast we had spinach on the side instead of stuffed inside.

Meta, get yourself a rotisserie. If you have a gas grill, chances are there are pre-drilled holes on either side where you can mount the brackets to hold the spicket. The rotisserie unit can be kind of pricey though. I got mine at the end of the season (Octoberish) from Menards. The regular price was $99.99 and I got if for around $20.00. They are very simple to use. Take a pork loin, stick it on the spicket, lightly season with whatever you want to use and plug in the power so it spins. I've also cooked whole chickens and some vegetables on the rotisserie.

IrishGuy wrote:Meta, get yourself a rotisserie.

I've wanted to get one several times but I have one of those stainless steel pedistal grills.