What Did I Do Wrong With This Pork Loin Roast? - Page 2

Wow!  $5-$6 a lb for pork butt?

It's never more than $2.99 a lb here in the supermarkets and usually can be had for $1.89 or $1.99 lb.

It's always cheap at my local Mexican market which also sells what they call pork "stew" meat regularly for $1.69 lb.

The stew meat seems to be a mix of shoulder and other, tougher scraps from God knows where on the pig.

Bar B Q pork , Saute and mix into Bolangaisse Sauce.Mix into meat balls make egg rolls, wontons ,potstickers.Etc. Dont waste it

K whatever dish you use it on will most likely contain moisture which will help refresh it. If you do make hash, when cooking it add  meat, onions spices herbs some stock then potatoes. Stock will reconstitute the meat.

kgirl,

porchetta is a whole n'other ting...the pork shoulder or butt is used or sometimes a porkloin is wrapped in pork belly. it is the italian equivalent to pulled pork. i have eaten it but never made it. to me it's totally 'manfood' which would make it perfect for a super bowl party. i'm sure siduri can add much if she's around. as for your leftover 'sawdust'...enchiladas, burritos, tamales and bbq sandwiches come to mind.

while there are many recipes for roast pork braised in milk, i like this one as it's quick and easy and not overly ambitious(i leave that to the french!). most recipes call for milk, but i like a combo of 1/2 & 1/2  and cream or milk. it's not meant to be a creamy sauce per se.....more of a really luxurient pan gravy.....i know the advantages of using just milk as it makes the pork extremely tender, but it also involves a longer braise. since i opt for a shorter cooking time, i use a combo....plus i never use milk for anything....another note is that i don't just pour the milk in the pan. after browning i bring it to frothiness, simmer and reduce a bit scraping up all the brown bits from the bottom and sides with the help of a splash of some kind of fortified wine. then i add the pork, cover the pan and put in the oven. sooo, all that being said...here's the recipe;

MOL:

4-6  large garlic cloves

3/4-1 tsp kosher salt

2tbl fresh rosemary, chopped

1 tsp cracked black pepper

1/4 cup olive oil

1 cup milk, cream, 1/2 & 1/2 or combo + more if needed

don't trim the pork loin...you want the fat and most of it will burn off in the browning anyway. make the garlic/herb paste using only 1/2 of the oil. butterfly the pork, smear 3/4 of the paste all over the inside, roll, tie and brown really well in the remaining oil.pull the pork( this is where i sometimes brown up some pancetta), add 1/2 & 1/2 -milk combo, bring to a froth, scrape sides and bottom,add some dry vermouth and reduce for a few minutes. return the pork to the pan, top with the rest of the garlic-rosemary paste cover and roast in a 400 oven for 30-40 minutes or til 135-140. baste once or twice adding a bit more milk if the sauce starts to reduce tooo quickly. pull pork and let it rest. whisk the pan gravy to smooth out the texture and to incorporate any and all brown bits.....add a splash or two of either white wine, dry vermouth, sherry, madeira or marsala, depending on what flavor you're going for. not only does the booze flavor the sauce but it helps to make it more translucent, less creamy looking....cut the strings on pork, slice, and sauce...you know what to do next!

this is great with a potato galette and sauteed green beans with cremini mushrooms, or roasted shallots.

any questions?

joey

oops, the recipe is for a 2# boneless pork loin

everything but the squeal remember!!!

joey

Joey-

Thanks for the recipe.

I have a pork loin thawing in the fridge and now I know what I'm doing with it.

Terry

Thanks for sharing the recipe joey!

Braise in pork stock or chicken stock to make a nice gravy.

Quote:

Originally Posted by MaryB 

Braise in pork stock or chicken stock to make a nice gravy.

You always hear about chicken stock and beef stock - rarely pork stock.  I only make it a few times a year for when I'm planning on some chile verde or various pork and beans type dishes.  Pork stock doesn't seem to be commonplace in European based cuisines.

mjb.

kgirl,

excuse my delay in answering..it's been quite the whirlwind here lately.....make the pork loin for mr. k...he will love it, trust me. although it does have milk, don't think of it as a creamy sauce...it is really more a pan gravy than cream sauce....it's gravy on steroids!!!  do you own Marcella Hazan's 'Essentials of Classic Italian Cooking' or any of her books? of all people kgirl, you should...maybe go to the library and look through a few. she is an absolute gift!!!  anyway,her recipe for 'pork loin braised in milk, bolognese style' is sooo simple...there are only a few ingredients...pork, milk, s&p, butter/oil. during the very low, slow and long cooking time the pork absorbs the milk to make it succulent and tender and at the same time the milk actually forms a crust......i would suggest you try hers, or if you use mine, don't use cream, use milk......

keep an eye out for Sprouts pork sale...they are beautiful and cheap!

joey