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pork loin

post #1 of 10
Thread Starter 
Anyone out there with a good recipe for pork loin ? I saw one on tv the other day but I was not fast enough to get it all down . I would really appreciate it
post #2 of 10
There are many ways to prepare a pork loin roast. You may want to be a bit more specific. The most memorable one I did recently was stuffed with a mix of some homemade smoked keilbasa sausage, onions, bell peppers and such and roasted in the oven.

Something simple like just seasoning a roast with garlic, rosemary, salt and pepper then sticking it into the oven is pretty tasty. What sort of dish are you looking for?

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #3 of 10
This is my absolute favorite way to prepare pork loin.. I have many more recipes to share if this one doesnt suit you.

Chipotle Grilled Pork Tenderloin with Strawberry Avocado Salsa


¼ cup minced chipotle chile, canned in adobo sauce
3 tablespoons fresh lime juice
1 ½ cups (¼? thick) slices onion
2 garlic cloves, crushed
3 ( 1 pound) pork tenderloins, trimmed
1 teaspoon salt
Olive oil

5 cups quartered strawberries ( about 2 quarts)
1 1/3 cups chopped peeled avocado ( about 1 large)
¼ cup thinly sliced green onions
¼ cup chopped fresh cilantro
3 tablespoons fresh lime juice
½ teaspoon salt

1. To prepare pork, combine first 4 ingredients in a large zip lock plastic bag. Add pork; seal and marinate in refrigerator for 2 hours, turning bag occasionally.

2. Prepare grill

3. Remove pork from bag; discard marinade. . Place pork on sheet of aluminum foil, sprinkle with olive oil and 1 teaspoon of salt. Close foil around loin , place on grill and cook until done.

4. To prepare the salsa, combine strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with pork.




post #4 of 10
Pork Loin is lean. So you want to cook it no more than 145 so it doesn't dry out. Or you can brine it which will make it more moist. I don't think marinades are that good for a thick cut like this. They don't penetrate much so I think Loins are also a good candidate for injection which is much quicker than a marinade.

They also lend themselves to cutting in a long continuous sheet, filling, re-rolling and tying for cooking.

Indirect heat on a grill with a finish over high direct flame to sear and color is very good, especially with some hard wood chunks for a little smoke.

Loins are easily cut into chops, but they should also be cooked quickly and not past medium so they don't dry out--see above, but chops are good candidates for marinades.

One of my favorite injections/marinades is as follows:

3 cloves garlic, minced
A single Fresh herb, about a tablespoon chopped--rosemary, oregano, or thyme and a bit of sage is the only one I would combine for this.
olive oil, about 4 tablespoons
juice of two lemons, zest too if you're so inclined, but that can be a bit strong
about 1/4 cup white wine or apple juice
1-2 tablespoons dijon mustard.
salt and pepper to taste

whisk for a marinade, Blend well for injection, though for injection its best to make this an hour or so ahead, then strain out the garlic and herb chunks as they tend to clog injectors. Save the chunks and rub them on the outside of the roast.

Also very good on chicken, this marinade is excellent for grilled foods and good for other cooking methods.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #5 of 10
Thread Starter 
Hey Teamfat thanks for the recipe something simple sounds good ,I will give it a try .
post #6 of 10
Thread Starter 
Thanks CatheyJ for the recipe , never thought of using stawberrys . I will try it out along with the others I got .
post #7 of 10
Thread Starter 
Thanks Phatch , I want to try all the recipes I got . They all sound delicious . Is'nt this site great !
post #8 of 10
Your recipe looks lovely, but loin & tenderloin are not the same thing.
The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
post #9 of 10
I am known far and wide (well, up and down the block, anyway) for my Greek-style pork roast. We got it from a little mom-and-pop taverna on the island of Corfu, where momma was kind enough to give me the basics of her spit-roasted pork. (I had a Greek-speaker with me, fortunately.)

Pierce the tied roast with a knife point and insert as many garlic spears as you think necessary. Then do it all over again- you can't have too much. :lips:

In a mini-Cuisinart make a slurry of about 1/2 cup olive oil, juice of half a lemon, more garlic - lots more garlic - and Kasseri cheese. A little cayenne doesn't hurt, either.

Slather this all over the roast, including between the tied pieces, and wrap tightly in plastic wrap and refrigerate overnight. Mount on spit and roast with some sections of grapevine for smoke. OK, yo'u don't have grape vine; pecan is nice, as well as mesquite, although not quite as Greek.

Did I mention, garlic is really nice with pork roast?

Mike :chef:
travelling gourmand
travelling gourmand
post #10 of 10
Here's our Southern Pork Roast:

Smear trimmed loin with mustard
Season with granulated garlic powder, pepper and a tiny bit of salt
Sprinkle with flour to coat it, shake off excess

Brown on all side (quickly in pan with olive oil). Pour off olive oil and bake at 350 until 145 internal temp (it will still be slightly pink).

Let rest 5 minutes. Slice thin and serve.

While roast is resting, deglaze pan with white wine or vermouth and chicken broth. Add some shaken up flour/water slurry or else, before deglazing, sautee some shallot and garlic in a little added olive oil til tender, sprinkle with a couple tbsp of flour and cook over medium heat till it cooks a couple of minutes, then deglaze with the wine and broth and reduce/cook till gravy consistency. Serve with Uncle Ben's rice, turnip greens with neckbones, okra and tomatoes, yellow squash casserole. Or else, serve with cheese grits and the rest of the veggies mentioned above.
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