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Prepping stuffed pork loin in advance

nojunk Dec 18, 2011 05:50 AM

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!!

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  1. todao RE: nojunk Dec 18, 2011 06:33 AM

    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.

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    1. re: todao
      nojunk RE: todao Dec 18, 2011 10:56 AM

      thanks - that makes more sense.

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