Whenever pork loin goes on sale, I try to pick up a few at a time, since it probably is one of the easiest meats to prepare. Just about anything goes with pork, and will just a little preparing, it turns out moist and flavorful. This past week, Metro had the family packs of pork loin on sale for 2.99$ per pound. Not the best sale, I have seen it go as low as .99$ per pound, but the ones I spotted in the meat counter looked plump, pink and very fresh.

Of course, having such a versatile meat on hand, means my mind goes everywhere, and sometimes I am guilty of overdoing things. I have to try the Chanel approach to food, and when it comes to adding flavor, take the last thing off!

Originally, I was thinking of treating the pork loin like a sandwich; butterflying the loin, pasting the inside with wasabi, adding kimchi, closing it up and then rubbing the entire loin down with miso paste. I, wisely I believe, decided that that might be going just a wee bit overboard. Instead, I butterflied the loin, generously salted the entire piece, then filled it up with warmed kimchi. I tied the pork loin securely shut and pan seared it, turning slowly every few minutes until it was nicely browned. I placed it under the broiler for 10 minutes or so, until the internal temperature reaches about 150˙F (I know, I know, they say 160˙F, but I tent the meat afterwards).

It's not hard, and you could stuff the loin with just about anything and not go wrong. My only suggestion is that anything you stuff it with be room temperature or warmer. If you put your stuffing in cold, it may take longer to cook to the right temperature and thus, you may end up drying out the meat, dry meat = bad.

I didn't take a picture of my pork loin, because although it was quite delicious, it was super ugly!