(Subtitled - Big Pussy Pork Lion.... or Cowardly Detroit Pork Lion)
Yield 1 - 4 inch Hotel Pan or about 40 servings
Add the stuffing ingredients (except for the molasses) into a skillet and over medium heat, sauté until the onions are clear, the bacon does not have to be browned, just cooked and the same color as the onions. Remove from heat and use the residual heat to warm the molasses into the stuffing. Cool for 10 minutes in the refrigerator.
Use a long wooden spoon handle to push the stuffing into the pork loin's pockets. BTW, the stuffing of one of the pork loin halves, blew out on the side... We used cotton twine to secure the hole. See pic (Left)
Assemble the fryer outdoors, and t
Then roll the pork loins in the mushroom soy and rub the Zatarain's Pro Boil onto the outside of the loins.
Skewer the pork loins with metal skewers and suspend from the top of the cooking basket. Insert the Char-Broil thermometer into the thickest portion of one of the loins.
Lower the basket into the fryer and cook about 1 and 1/2 hours or until the internal temp reads 165F. See pic (right). There is a wire mesh lid that comes with the fryer... use it if it is cold outside or if there are windy conditions. (see pic below) You do not want to cook the meat too quickly... so this is a judgment decision!
Remove the loins from the fryer and allow to rest for at least 15 minutes.
I have been cooking with the Oil-Less Turkey Fryer... if you like this recipe.. Then check out these recipes: Oil-Less Fried Turkey Recipe or our Oil-Less Chicken Wings Recipe
Char-Broil's Big Easy Oil-less Turkey Fryer
The Big Easy is really that EASY!! It takes about 30 minutes to assemble out of the box, and you have to do a one time season of the interior stainless steel cooking
The Oil-less Fryer comes with a wire mesh lid that is used in cold or windy conditions, otherwise the lid is not required. In fact it could cook the meat too quickly, and you really don't want that.!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: January 15, 2012