假期期间举行小型晚宴是我在一个非常繁忙的季节与朋友和家人建立联系的一种特殊方式。因此，当我想要一些美丽，美味和有点幻想的东西时，我就做了馅料烤。它的味道很棒，很容易易于制作小型或大量的准备，就我的经验而言，它一直是桌上的表演者。

Stuffed roasts have a reputation for being difficult, but the loin cuts I’m using here make the preparation especially easy. There’s no butterflying, pounding, or rolling required; instead, just pipe or spoon the stuffing into a channel you cut right through the eye of the loin. The tenderness of the cut allows the roast to cook fairly quickly. And you can stuff these roasts hours in advance and stow them in the refrigerator, which is a huge help where party planning is concerned.

Boneless loin offers ease and a uniform shape

I like to use cuts from the loin for a couple of reasons. First, of course, is great flavor. Second is because the meat is more tender—this muscle runs along the backbone of the animal so it doesn’t get much of a workout. The tenderness of the cut lets the roast cook faster than a tougher muscle, such as a leg or shoulder cut, would. And the consistency of its shape and muscling gives the loin the versatility of being served as thick medallions or as thin slices.

对于猪肉和小牛肉烤，请寻找所谓的“无骨腰部”（也称为“顶腰”，而不是里脊肉，而脊肉是较小，更柔和的部分，在下面运行）；对于牛肉烤，请索要里脊肉或菲力（牛里脊肉足够宽，可以塞满）。腰部肌肉在下降脊柱时会改变形状，因此，如果您要从屠夫订购，请要求一个中心部分。这样，您一定会得到均匀的部分。您可能需要每天或两天提前订购无骨的小牛腰脊肉或牛里脊肉，但是在烹饪易于烹饪和您将获得的嫩效果之间，值得额外的计划。

I pick a main stuffing component to suit the meat and then go from there.With pork, apples come to mind right away; I like the way olives and feta offer briny contrast to tender beef filet; and veal pairs beautifully with mushrooms. Then I select a second component to complement the first: spicy chorizo with tart-sweet apples; sweet red peppers with salty feta and olives; and tender-sweet butternut squash with earthy wild mushrooms.

Make room for the stuffing

要装满烤肉，只需切开切口即可。要准备衬里的衬里，您需要用长而薄的刀片刀。使用未清除的牙线和一根大针缝末端，以确保在烘烤过程中填充不会掉落（请参见下文）。我喜欢使用链条搭配这些链接，因为它使我想起了我小时候的手指系列，但是单个领带也可以正常工作。

馅料可以喂四到二十四; I’ve even made them for parties of 200. If you’re cooking for a crowd, buy a longer loin that’s the same diameter or cook several small ones, doubling or tripling the amount of stuffing. The more meat you have in the oven, the longer the cooking time, but with roasts, doneness depends much more on girth than weight. More on that in a second.

测试深入烤的浓度

There’s always a bit of suspense when it comes to testing a roast for doneness when you can’t see inside and the piece of meat is too big to just poke to test for rare or medium rare. But these small, evenly shaped muscles actually require very little guesswork.

With roasts, girth is as important as weight.直径较小的菲力片比较厚的菲力蛋白煮得更快，即使它们的重量相同。这些食谱中的所有烤肉都在填充前的直径约为2-1/2英寸。如果您最终要烤有点比这比这比食谱告诉您的烤肉要小几分钟开始测试。

即时阅读的温度计是降级测试的必需品. If you don’t have one, invest in a thermometer that costs about $10, which will last longer than the less-expensive model. Position the thermometer as close to the stuffing as possible and insert it as far as you can, as in the photo at right. (You’ll notice a small dimple on an instant-read that’s about an inch from the point. That’s the part where the temperature actually registers). The USDA recommends cooking pork to 160°F, but I like the juicy effect I get from cooking it to just above 140°F. I don’t like to go above 145°F; higher than that and the pork will dry out. I like to pull the beef and veal roasts out at about 130°F for medium rare. Remember that the temperature of the roast will rise a few degrees as it rests.