pork and Pinot Noir?

Ah, okay. The TL here is just the skinny little end. Fine eating and super-convenient for many purposes, but hard to visualize as a split-stuff-and-tie cut.

What mushrooms (store bought) do you find to work well?
 
i have always been under the impression that a "pork loin" and a pork
"tenderloin" are two completely different cuts of meat. tenderloins are about 12 ounces and a whole boned out pork loin can be quite large. both can be stuffed though.

i realize i am being nit picky here but... immersing something in cooking liquid and braising are two different techniques, no?
 
originally posted by Steven Spielmann:
2006 Montots is drinking very well right now. The 09 seems like it is going to be a very good wine too but it was a bit young for me when I sampled it a few weeks ago. Although, maybe with some pork it would be just right.
Click to expand...

Opened an 05 last summer for learning purposes: it was stiff and ungiving. But I take Villaine seriously when he says this wine should be held for 10 years, and assume it will be good later (judging from the other of his wines I've tasted).

Hope Claude posts a note on his preview of the 09, if that's what he's opening.
 
originally posted by Bill Lundstrom:
i have always been under the impression that a "pork loin" and a pork
"tenderloin" are two completely different cuts of meat. tenderloins are about 12 ounces and a whole boned out pork loin can be quite large. both can be stuffed though.

i realize i am being nit picky here but... immersing something in cooking liquid and braising are two different techniques, no?
Click to expand...

You're right, Bill, and my post was poorly worded. I do mean braising, though, in which the meat is first browned on all sides in a Dutch oven or similar pan, to which the liquid is then added and the whole thing placed in the oven.

Mark Lipton
 
as someone who has made - and loved - mushroom and herb stuffed pork loin braised in white wine with herbs, I have to say - the bone in pork loin roast produces a superior dish. but both are good.

btw, I think the pork loin dish is best braised in a enameled dutch oven on top of the stove at the lowest temperature possible.
 
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