"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

PROKYPACK Recipe

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This recipe for PROKYPACK, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Oneofthepack and Crew
Added: Friday, August 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
PORKYPACK

INGREDANTS:

Boneless, (large) pork loin
Flower (1) Spoon
Garlic (4-6) cloves (cut in pieces)
Tony Chacheres (1)Tea spoon
Tones chopped chives tea spoon
Tones Italian seasoning tea spoon
Tones restaurant black pepper tea spoon
Spice Island leaf oregano tea spoon
Deep South whole sweet basil tea spoon
Winn Dixie Italian Seasoning tea spoon
Deep South parsley flakes tea spoon
Spice Island thyme tea spoon
Garlic powder tea spoon
Tones whole bay leaves 3 - 4
Salt tea spoon
Canned whole Irish potatoes (optional)

PREPERATION:

Rinse off pork loin
Lay loin on chopping board (fat side down)
Mix all, (except flower, bay leaf, & potatoes) the above seasoning in a bowl, mix well
Put garlic pieces in bowl, mix up real well
Use paring knife to drill hole in loin, insert (seasoning wrap) garlic pieces in hole, (3) across, (up /down loin) and about every 4 apart across loin right to left, (long ways).
Once You think you have a enough garlic stuffed in lion, put some more (if you like garlic)
Any mix left over dump on lion and rub in.
Mix another bowl of ingredients same amount, mix well in bowl, sprinkle (1/4 of mix) over whole loin, RUB in real good
.
Turn lion over, (fat side up) dump reaming mix along lion, RUB in real good
Turn loin back over (fat side down) cut in middle, (not all the way), fold in half, should have fat side down and fat side up, with lean meat in the middle.
Pour flower in cooking bag, shake real well
Slide loin into cooking bag
Throw in whole bay life, put some on top of lion and on side.
(Optional) drain potatoes and throw in bag
Close bag trapping air in bag, twist end of back and wrap tie around it
Lay all in aluminum pan.
Take a fork and punch small holes in top of bag, 1 or 2 locations
Insert in oven cook


COOKING UTINSELS:

Turkey size cooking bag
Large aluminum pan
Paring knife

COOKING PROCESS:

Preheat oven to 350 degrees
Cook for 2 to 2 hours


LEFT OVERS:

Only slice what you can eat, leave remaining whole, let it sit in ice box for 3 4 days, take out and slice real, real thin, eat away.
Enjoy

Team Jo-Jo & Oneofthepack

Directions:
Directions:
PREPERATION:

Rinse off pork loin
Lay loin on chopping board (fat side down)
Mix all, (except flower, bay leaf, & potatoes) the above seasoning in a bowl, mix well
Put garlic pieces in bowl, mix up real well
Use paring knife to drill hole in loin, insert (seasoning wrap) garlic pieces in hole, (3) across, (up /down loin) and about every 4 apart across loin right to left, (long ways).
Once You think you have a enough garlic stuffed in lion, put some more (if you like garlic)
Any mix left over dump on lion and rub in.
Mix another bowl of ingredients same amount, mix well in bowl, sprinkle (1/4 of mix) over whole loin, RUB in real good
.
Turn lion over, (fat side up) dump reaming mix along lion, RUB in real good
Turn loin back over (fat side down) cut in middle, (not all the way), fold in half, should have fat side down and fat side up, with lean meat in the middle.
Pour flower in cooking bag, shake real well
Slide loin into cooking bag
Throw in whole bay life, put some on top of lion and on side.
(Optional) drain potatoes and throw in bag
Close bag trapping air in bag, twist end of back and wrap tie around it
Lay all in aluminum pan.
Take a fork and punch small holes in top of bag, 1 or 2 locations
Insert in oven cook

Preparation Time:
Preparation Time:
COOKING PROCESS:

 

 

 

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