Friday, August 21, 2009

Porkporken ™

Ladies and gentlemen, I'd like to introduce my latest creation… Porkporken™! This meaty monstrosity was inspired by the perfectly preposterous Turducken, which is a turkey, stuffed with a duck, stuffed with a chicken.

This is the porkification of that idea, and features a whole pork loin roast stuffed with a whole pork tenderloin.

This has to rank right up there with the dumbest ideas I've ever had, since there's really no go
od reason to stuff a pork loin with a whole pork tenderloin, other than just to see what would happen.

Having said that, it was pretty damn tasty, and proved visually entertaining for the guests. Between the two pieces of pork I used a savory rosemary, sage, and garlic bread dressing. It slow-roasted for 2 hours over a mirepoix, basted occasionally with the pan drippings.

I didn't film its creation, but something tells me you'll be seeing this on the blog at some point. By the way, alternative names to Porkporken™ include Porkenstein, and Death by Pork.


28 comments:

Sketch said...

What? No Bacon?

Pyrofish said...

Looks tasty :-) I would have thought it would be difficult to get the tenderloin to not overcook while fully cooking the loin, but maybe a stepped process?

On another note, I watched the Mozzarella video when I came back from vacation.... I bought a cheese making kit afterward... Dang you Chef John, you and your videos are too inspiring...

Derek Gale said...

While a bit sad myself about the no bacon part, I have to assume this recipe was inspired by the Bacon Explosion, right? (www.bbqaddicts.com/blog/recipes/bacon-explosion)

Chef John said...

No, not BacExplo, it was pure Turducken inspired. Thanks to John Madden!

Chef John said...

I cooked to 155-160 internal temp and both cuts were quite moist and tender.

Don Madrid said...

You sir, are a genius.

milkshake said...

I propose Orgy-Porgy.

Looks impressive but did you slice this thing while hot - the stuffing seems runny. And please can the tenderloin have crunchy and salty bacon-filled core? Or at least a butter-and-pepper or capers-based Suez channel dug through the center?

Anonymous said...

Every time you go to New York you get Pork-a-fied....look it up..it's a real term. sort of like pixalated..lololol

Jen said...

Did you really trademark "Porkporken"? Because if you didn't, I think it may actually be illegal to use TM to claim intellectual rights to something not registered with the govt. Some patent attorney told me this a couple years ago.

Anywho, yum. Pork fat rules.

foofifofum said...

Hummm, CJ, innocent humor - I think you know where that can lead... just saying, better heed Jen's mild warning.

Chanelle said...

It looks like something you would see on "thisiswhyyourfat".com (I mean that in a complementary way)

The only point of pork for me is the crackling and alas there seems to be none!

Chef John said...

Actually you can use TM on anything you intend to trademark, you just can't use the (R) registered trademark symbol until it's official

ghanima said...

That is simply one of the most awesome and amazing things I've seen in my life.

Anonymous said...

Hi Chef John...wow this looks tasty!! I think I would call it porkenstien, and if you aren't gonna toss in some bacon, then I would suggest your rosemary sage garlic bread stuffing with a sprinkling of spicy sausage & cheese inside to send it right over the top...of my waistband.. :>

As I make your wonderful recipe tonite for Thai coconut & chicken soup which has become a staple for me to cook with my Le Crusette pot, all I can think of is this pork-thing. I really want to see this creation in a video--it looks fantastic!

-cb

Anonymous said...

PORKENSTEIN!!!

cooker said...

Sadly Death by Pork is the current headline in India...ever since the Swine Fl(ew)u in from Mexico.
Anyway whats in a name....Chef Johns creations by any other name would be as magnificent....as I misquote some chappie called William something :-)

Anonymous said...

maybe Pig in Pork?

Anonymous said...

I could not help think of your pork recipe when I heard a reporter telling about the opening of CA State Fair yesterday, and the new food item offered.

A zucchini with it's middle hollowed out to accommodate a hotdog inside, then pierced with a stick, dipped in batter, and deep fried. I think it's called a Zucchini dog on a stick. The news reporter said it was delicious.

Yubi Shines said...

I suppose naming it "Family Reunion" would be in bad taste...

milkshake said...

"Meeting of meets" or "Loin embrance" (sorry)

Basia said...

You said "porkification"! I love you!

Dan said...

Chef,

I hope we see it soon. This is a great idea - right up there w/orzo risotto.

You just solved my Christmas Dinner problem.

Anonymous said...

Hey Chef,

Brilliant idea!

How about calling it Porkenschweine? It's a beautiful thing whatever you call it. I would love to add some little crispy pancetta bits and/or a bit of spicy Italian sausage meat to the stuffing for an extra layer of yummy porkiness.
Pork rules and you do too! Den

Broklynite said...

Porkasaurous?

Anonymous said...

Looks great! A big pork-orgy

Anonymous said...

please post the video & recipe soon. this looks to be a "must have"

P.S. My vote goes to Porkenstein :)

dan said...

Chef John,

Sorry to bother you with this. I wanted to make the porkporken as part of my christmas meal and i was wondering if you were planning to demo this soon. If not, could you give a few essential tips that would help to make this a success.

Thanks, Dan

Anonymous said...

Dear Chef John:

Please do a demo of the Porkporken before the Fall so we can eat pork deliciousness.


Sincerely,

Pork deprived foodie