Question: should i leave a pork roast dry rub on all night or add water to it.?
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Answer #1:
it will be fine without water. the brown sugar will get syrupy. i don't know anything about stuffing, but this is what i have for"Jerk Seasoning":
1 1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. thyme
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. ginger
Answer #2:
No you don't have to put water on it.Try this for your stuffing it's my mother's recipe
1/2 cup chopped onion
3 tablespoons melted butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
3 table spoons Apricot Jelly/Jam,
In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, apricots, rosemary, salt, pepper and enough egg to moisten the ingredients. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat/tie with cooking string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 50-60 minutes Let stand for 15 minutes before slicing.
Edit: I like to use Japanese bread crumbs for this it comes out so much better.
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