loin of pork

[petekins]

Hi Can anyone help?.I have a loin of pork approx 4 pounds in weight,what is the best way to cook it ?

[Ma Facon]

That is a loaded question, Search recipes on this board or Google a recipe.

[Mezzaluna]

Petekins, I cook it slowly, not higher than 325. Modern pork (I NEVER use pumped pork) is very lean, so it can get really tough if you cook it too fast and on too high a heat. Depending on how the mass of the roast is distributed, it could take about 25 minutes per pound- about a couple of hours. I'm a home cook, so I'm sorry I can't be more exact. I like to make a rub of rubbed sage, thyme, crushed or powdered rosemary, freshly ground pepper and a bit of kosher salt.

Let us know how it comes out.

Mezzaluna

[scott123]

I won't go near pork loin. Even if you cook it to the 'perfect' temp, it's almost always too lean to have any flavor/succulence.

There are workarounds that might work (larding, wrapping in fat and/or bacon), but I'd rather just save myself the trouble and get a fattier cut to begin with.

[Jock]

I cut slits in the meat and stuff them with slivers of garlic. Then season with S&P and slather with dijon mustard. The mustard helps to keep the meat from drying out and adds a lot of flavor to the sauce.

The sauce is pan dripping deglazed with chicken broth, a little more mustard, cream and some chopped fresh tarragon.

It goes good with roasted potatoes

Jock

[Blade55440]

I may not have some great idea on how to cook it, but don't go haywire on it and DEMAND that it must be WELL DONE, when you cook it. Pork (and nearly all meat these days) is of high quality and isn't like the old days. You can have med rare pork and not get worms or anything else.

That being said, I went sort of rustic last time I cooked pork loin. I roasted the loin in the oven till medium (tops) and sauteed up some saurkraut and apples, and made a mushroom cream sauce for the pork, since I HAD to have a starch to round out the meal, I went with wild mushroom cous cous, went well actually.

[JohnRov]

I always brine it and it turns out great. I do this regardless of how I am going to prepare it in addition to the brining.

[Cheech]

My favorite porkloin recipe is this.

I rub the loin with fresh chopped basil, mint and rosemary. As the meat is cooking I baste it with honey and lavender mixed together. It comes out very nice, with just a hint of all the flavors melting together.

[blueschef]

My rule of thumbs with pork loin are:
Seperate the Sirloin end from the true loin
Leave the chain on - it is yummy (and as unibrow says "pork fat rules")
Cook it ay 300 in convection (325 in conventional) to 150 and let it rest DO NOT OVERCOOK, it will be dry
No good for long smoking BBQ
No good for long braises or roasting unless perhaps with bone in and fat cover left intact

Also consider cutlets that are pinned for ala minute saute/pan sauces, if done right can carry some stronger flavor combinations

Brining is always good

Season that bad boy however you like, then layout overlaping strips of bacon and roast

Tom

[phatch]

The best one I ever cooked was on a rotisserie. Needs some extra fat though.

Phil

[MarkV]

I have to diasagree that cooking it low and slow produces more tender meat than high heat/fast cooking.

In fact, an argument could be made that longer cooking allows for greater drying out of the meat than quick cooking.

But the bottom line is this:

It's not so much the temp you cook it at or how long you cook at it as much as it is the the internal temperature you cook it to.

Trichinosis is all but eliminated from modern pork production and the trichinae roundworm dies at 137 degrees. I would remove it from the oven at 140, carry over will take you to 145.

Brine it before cooking for extra moisture.

But even with these guidelines, pork will ineviably be a little on the dry side from the food neurotics in our culture who have influenced the pork producers to genetically engineer leaner and subseuqntly less juicy and tasty pigs.

Mark

[shroomgirl]

find a farmer that raises Berkshire pigs...have him butcher to order....trully enjoy said piggy...
They are around you just have to have your ear to the ground. Contact local growers markets or your state Dept of Ag.....
I've got 11 pigs worth of leaf lard coming in the first of March!!!yes yes yes...