pork loin recipe ideas

[kellyst]

I love pork loin and make it a lot, but i feel that i'm in a bit of a rut recipe wise. I usually use loin as chops, chopped for stir fry, schnitzel, sliced thin and grilled for sandwiches. I usually don't use them for roasts, seems too easy to overcook. I'm looking for some more ideas.

thanks

[Awnry Abe]

I like the combo of sage and pork. I'll take some dried sage and rub it on the pork along with S&P and a touch of basalmic. I'll either pan sear that directly or wrap it in prosciutto (or bacon), and pan fry that instead. I usually shoot for medium to medium well. I deglaze the pan with red wine and make a reduction of that for sauce. After the loin has rested, and near when the sauce is ready, I will slice the loin thin diagonally for plating. The crispy ness of the prosciutto makes a nice complement to the soft, tender loin. It goes real well with roasted new potatoes & diced red peppers. Steamed Brussels sprouts with fresh grated nutmeg would be a good veggie.

ETA: the key to properly cooked tenderloin, and any hi temp cooked meat, is to make sure the meat is not cold before it hits the pan.

Sent from my iPad using Homesteading Today

[flewism]

I cook them in the smoker when time permits.

[po boy]

For pork loin, fast and simple.
Throw in casserole dish, put half inch or so of water, sprinkle with minced garlic and seasoned pepper and put in 300 degree oven. Add potatoes and carrots last couple hours.

[Oswego]

Cook it hot and fast to keep it from drying out, what ever the recipe

[TenBusyBees]

In the crockpot with bbq sauce....for pulled pork sandwiches.

[Werforpsu]

I agree with TenBusyBees....pulled pork is my favorite.
We cook ours in the crock pot with root beer. Yes, I know root beer sounds a little strange but it really works. I buy pork loins whole and cut them into a "family size roast" then I put the roast in the crock pot, add a can or 2 or root beer and cook on low for 8 hours or so. When it is done cooking, remove from the crock, dump the liquid and "pull" your pork. Then return it to the crock with your favorite bbq sauce and keep warm until you are ready to eat.

This is perfect for a big party because you prep it the day before and heat it up on the day of!

[AngieM2]

this may help you -

Main Dishes - Pork

Pork dish recipes.

[Gravytrain]

Originally Posted by flewism

I cook them in the smoker when time permits.

Me too. Stuffed smoked pork loin is my specialty.

http://www.smokingmeatforums.com/t/1...-up-and-smoked

[chewie]

i cut mine long ways, like unrolling a round bale of hay. you'll wind up with a square flat hunk of pork. make stuffing, you can even cheat and use stove top type. put on the meat, roll up jelly roll style. tooth pick it shut, and add bacon strips on top for juice and flavor. you can also make more stuffing to add around the roll, like a nest. also carrots, or other vegs., maybe squash. very very good. and easy.

[Raeven]

This is a lovely recipe, and especially nice at this time of year with all the apples coming in:

Pork Loin with Apples and Mushrooms

This recipe takes a little time to prepare, but the results are worth it.

1 - 3 lb. boneless pork loin roast
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
Splash of dry white vermouth, about 2 TB
1 cup chicken broth
1/3 cup apple cider (or you could use apple juice)
1 cup of whipping cream
3 tbs. butter ( divided)
3 small apples - peeled, cored, cut in 1/8 slices (approximately). I use Granny Smith apples.
3/4 lb. fresh sliced mushrooms

Season the pork with the thyme, salt and pepper. Place roast in a lightly greased metal roasting pan. Bake at 450 degrees for approx. 20 minutes. Reduce the heat to 325
degrees and continue baking for 1 hour and 15 minutes (to 160 degrees, if you use a thermometer). Remove the roast to a platter and allow it to rest while you fix the rest of the recipe.

Place the roasting pan over medium heat on stove top and add the cider, stirring to scrape up the drippings. Add the vermouth, broth and cream. Bring to a low boil. Cook 15 minutes on low until thick, stirring often. Add salt and pepper to taste. Remove from heat.

Melt 1 1/2 tbs. butter in a skillet and add the apples. Cook at medium heat until golden, about 10 minutes. Remove apples from skillet and keep them warm in the oven. Melt the remaining butter in the same skillet and add mushrooms, cooking until tender. Stir in the cream mixture. Mix and cook over low heat until heated thoroughly.

Place some nice slices of pork on the plate. Spoon the mushroom sauce over the pork. Serve with the apples.

Careful, though -- it's addictive!! Hope you enjoy it.

[plowhand]

Bogg part of one down with rice, and chicken and maybe some vegetable. Stew as much as you want, maybe a few pieces of chicken, smoked sausage cut in 1/2 inch slices, onions, garlic,and maybe some tumeric, cumin, or saffron. Cook till the meat is done, Take it out of the juice, or likker as we call it here. Let the pork and chiken cool, then shredd it apart, or cube it. You can measure the liquid, or just put rice in your pot until there is as much liquid over the rice as the length of the first joint of your index finger. If you measure out the liquid then it's two cups liquid to one cup rice. Add your meat back in the pot, cook it just like you would regular rice.

In some parts of Carolina it's called Chicken Bogg, Perlo Rice,or with a gravy like broth, celery, and bell pepper...you get jambalaya.

[jwal10]

We just had one for lunch, salt and pepper, sear good. Bake at 250 in oven. Half way through we add apple juice, sliced apples and a bunch of Chanterelle mushrooms....James

[Annsni]

Raeven - I am printing that out because it sounds SOOOO good!! Pork is one of the cheaper meats on the market right now and I tend to buy the big loin and cut it into smaller roasts or chops myself. I think this will be on the menu for next week (this week is already set).

Here is a family favorite - Crockpot Cranberry Pork Roast.

[Shawn]

Cut into chops for a hot fast grill or frying pan. I like it in the slow cooker and sliced like a roast. Double cut and stuff, baked and served with mashed potatoes. Cut into chunks for stir fry. Cut think, pound out, flour and fry like schnitzel. Cure and smoke into Canadian Bacon... Oh how the lists can go on.

I don't use the loin for pulled pork, too good of a cut for that in my mind. I just the shoulder (butt) for pulled pork.

We had the hog processed this fall to give us one loin for roasts and the other into bonless chops. Just had some chops last week in the slow cooker with bbq sauce on them. They were nice and tender.

[luvrulz]

make canadian bacon using quick cure and sugar 1Tablespoon of quick cure and 1 teaspoon sugar per lb rub over meat wrap cure in fridge for 8 days rinse and slice thin

[Gravytrain]

Originally Posted by Shawn

I don't use the loin for pulled pork, too good of a cut for that in my mind. I just the shoulder (butt) for pulled pork.

Agreed. Pork loin is too lean for good juicy pulled pork.

[Tricky Grama]

Originally Posted by po boy

For pork loin, fast and simple.
Throw in casserole dish, put half inch or so of water, sprinkle with minced garlic and seasoned pepper and put in 300 degree oven. Add potatoes and carrots last couple hours.

I do this only brown it in a pan w/cover, then add onions, bake for about an hr 350, add carrots, potatoes, depending on size of meat, another hr or so then 225 for maybe 2 hrs.
Makes a couple meals for us then several as bbq pulled pork sammiches.

[Wayne02]

Hmm, good timing on this thread. Just got back from costco with a nice pork loin and wondering what to do with it this time around.