PROKYPACK Recipe
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Ingredients: |
Ingredients: PORKYPACK
INGREDANTS:
• Boneless, (large) pork loin
• Flower (1) Spoon
• Garlic (4-6) cloves (cut in ¼” pieces)
• Tony Chacheres (1)Tea spoon
• Tones chopped chives ½ tea spoon
• Tones Italian seasoning ½ tea spoon
• Tones restaurant black pepper ½ tea spoon
• Spice Island leaf oregano ½ tea spoon
• Deep South whole sweet basil ½ tea spoon
• Winn Dixie Italian Seasoning ½ tea spoon
• Deep South parsley flakes ½ tea spoon
• Spice Island thyme ¼ tea spoon
• Garlic powder ½ tea spoon
• Tones whole bay leaves 3 - 4
• Salt ½ 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 ¼” 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
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• 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 ½ 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
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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 ¼” 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 |
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Preparation
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Preparation
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