Prepping stuffed pork loin in advance
Hi. I'm serving a stuffed pork loin for Christmas dinner. The stuffing is onion, garlic, fresh spinach, bread crumbs, parm, etc. My question is can I butterfly the pork, make the stuffing, stuff it and tie it on Thursday? I want to get as much done in advance as possible, and Friday and Saturday are full. Thanks to everyone for input. Also, looking at stuffed pork loin recipes, I'm reading that they should be brought out of the oven at temps ranging from 138 to 170! I'm thinking about 145 and carryover to about 152 or so for serving. Any thoughts on temp are also welcome. Thanks!!
I'd prepare the ingredients (butterfly the pork and mix the stuffing separately) and set the aside under refrigeration to be assembled (only about a ten minute job at the most) just prior to loading the loin roast into the oven. I agree with your thoughts on cooking temperature/carry over.