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Pork Loin recipe

post #1 of 9
Thread Starter 
hi guys, i'm making pork loin tomorrow and i wanted to know what you all thought about my recipe before i go and mess anything up =)
i tend to not messure things, i go by what looks right, so bear with me that i dont have meassurments.

4 slices bacon
2tbs butter

Dry rub:
Brown sugar
dry mustard
garlic powder
salt and pepper

1 Onion
1/4 cup apple cider vinigar
Beef broth
corn starch

I'm going to crisp up the bacon and then throw it out, melting the butter in the oil and then cooking the pork w/ the dry rub mixture on it in the butter/oil mix. When this is browned up nicely on both sides I'll remove the pork loin, and spill out some oil. Cooking the onions next and then adding the apple cider vinigar, then thickening it up with the beef broth/corn starch mixture.

If they're not fully cooked through i'll be throwing the chops in a 350 degree oven, covered, until they are cooked.

I'll be serving this with a side of mashed potatoes.

Any constructive critism is much appreciated! I dont have the money to go experimenting the way a please just to mess up my food lol. Thanks in advance!
post #2 of 9
Kind of hard to critique it when you don't have measurements nor the same tastes as everyone here on cheftalk. I would personally add several cloves of minced garlic after you cook the onions and cook the garlic and onion mixture for about 40 seconds on medium-high heat. I don't think the cornstarch is needed actually, unless you want it thick- but it is a flavor reducer- like whenever I'm making mac and cheese at home I never add flour. Just melted cheese with garlic, onions, etc. That way it has incredible flavor and its moderately thick rather than bland and thick. But you decide. I would also substitute sherry vinegar for apple cider vinegar- buth that's because I am a shery fanatic. I honestly think its sounds pretty good. Are you going to use the bacon at all in the dish? Just for the fat? If you wrap the pork tenderloin in bacon, you still get that incredilbe bacon flavor, you get an extra crunch, and you get to eat it to. I am a huge fan of onions and apples and it sounds delicious on the pork. Just make sure you don't add too much brown sugar onto the pork- one time I went to a restaurant and it was basically like a 50/50 ratio of brown sugar to pork. xP.
Meet Austin- destroyer of all picky eaters. He's watching you...
Meet Austin- destroyer of all picky eaters. He's watching you...
post #3 of 9
You have 2 different possibilites in your recipe idea. Are you making pork loin or loin chops? Your sort of suggesting both (at least to me).

If you're making chops, then I'd consider you to be Ok with the rub and searing. I'd skip the cornstarch and make a roux instead and add that to the Onions and broth to make a nice thick tasty sauce for the meat and taters. I'd change the vinegar to a white wine too.

Sear the meat, remove from pan, make the sauce (you want to make it a bit thin so go easy on the roux) and add the meat back in. Cook for another 5 mins or so and then remove from heat. Let stand for 5 mins and serve. While it rests you can be steaming the veggies and other stuff.

Crumble and use the bacon in a salad. Waste not want not ya know.
post #4 of 9
Thread Starter 
I'm talking about pork loin roast, not pork chops.

thanks all for the wonderful suggestions!

And i wasn't planning on using the bacon in the dish. Possibly a little sprinkle of it in the mashed potatoes. (my husband always sneaks into the kitchen and eats it all up!)

but wrapping it in the bacon does sound like a good idea!

and for the sugar, i know my not using measurments is a pain in the butt, but if i had to guess:

1/3C sugar
2 Tbs dry mustard
2tbs garlic powder
1tbs salt
1/2 Tbs pepper

this is very very rough lol
post #5 of 9
For pork loin roast I like to use a Rosemary rub. It makes a nice herb coating on the roast if you do it right.

3 cloves garlic, minced
1 1/2 tbls rosemary
salt and pepper
2 pounds boneless pork loin roast
1/4 c olive oil
1/2 c white wine
1/2 c chicken stock or broth

Crush garlic and mix with rosemary, salt and pepper. It should be a thick paste. If it's too thick, add some of the olive oil to it but not much. Coat the meat with the oil, then smear on the paste.

Put pork loin in covered roaster and place into 350 degree oven for 2 hours. After 2 hours remove roast to a platter and lightly cover with alum foil. Deglaze the roasting pan on the stovetop with the wine and chicken stock. Stir to loosen browned bits of food on the bottom. Serve the roast sliced and topped with pan juices. You can thicken the sauce with corn starch if you need to but don't overdo it as the sauce should be on the thin side and not a gravy or glaze.
post #6 of 9
'overly busy' ruins more home cooking than anything else.
I brush a pork loin with olive oil, sprinkle with salt and black pepper, and cook it.
Perfect every time.
post #7 of 9
Sorry for the late response, since the roast should already be done by now but... try making a paste of:

olive oil
fennel seed
kosher salt
ground fresh pepper.

Throw it all in a mini-pro, grind, and brush on the pork loin, be it chops or a roast.
..:: Delish ::..

..:: Delish ::..

post #8 of 9
Probably too late, but I've got two problems with your recipe.

First, throwing out the bacon? Are you sacreligious or what! There is always a use for cooked bacon. If nothing else, a rewarding munchie for the cook!

More seriously, you talk about a pork loin, but then say "If they're not fully cooked through i'll be throwing the chops....." So this is the confusing part. It's hard to tell whether you're making a loin roast or dividing the loin into chops.

If chops, given the amount of liquid, there's no reason they shouldn't cook through on the range top.

As per thickening, if you must use a starch, try arrowroot instead of cornstarch. To begin with, it doesn't have the flavor-reducing tendency of cornstarch. Or at least not as much. And it makes a clearer, less pasty sauce.

If I were making this, using your basic recipe, I would substitute apple juice for about a third of the beef broth. And I'd add a chopped apple to the mix as well.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #9 of 9
Thread Starter 


Thank you all for the responses! My pork loin was delicious b/c of the suggestions. I ended up browning it on the stove top and then throwing it in the oven wrapped in the bacon. And i made a thin roux instead of the cornstarch.

I will deffinitly be making this again sometime, and I think i just might try the apple juice, it sounds like a great addition!

and for all the confusion, it was a pork loin, not cut up, it was a full 2lb loin.
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