Do you think I can save this....and do I want to?

13 years ago

Hi everyone,

I picked up, at my local grocery, a Smithfield product called a Pork Sirloin. It is garlic and herb seasoned...in a plastic vacuum sealed bag. We put it on the grill until the temp was 150 degrees and finished it to almost 160 in the house since it looked like rain. Juices were clear. I let it set for about 10 minutes before slicing.

The texture was similar to a very, very moist boiled ham...very close grained, wet and not pleasing at all. Do you think if I cook it longer or grill/saute the slices that it would improve? My husband ate part of his but I was done after one bite. I checked the package afterward and it said "tenderness and moisture enhanced up to 25% with flavoring solution." I've learned my lesson and won't get it again, but tell me if you think it's worth trying to do something to make it palatable. It wasn't cheap.

Or do I just have some good quality dog food here?

Pam

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Comments (11)

centralcacyclist
13 years ago
I don't care for brined meats even when I've done it myself at home, they all seem spongy and soggy to me so I understand your disappointment. So sorry. Condolences but no advice. My solution for something like this might be to chop it up and drown it in a good quality barbecue sauce and serve it on a bun. But that's all I've got.
hawk307
13 years ago
Would it work in Spaghrtti Sauce ???

Try a sample run. Cut a small amount in pieces and simmer it for about 15 minutes, in sauce.
It may flavor the Sauce and add some to the meat.
Lou
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annie1992
13 years ago
Elery suggests that you slice it and put it back on the grill, and see if that helps the flavor. The texture you are probably stuck with but Eileen's BBQ sauce and a bit more grilling might make it palatable. Not good, but edible.

Annie
metaxa
13 years ago
That "enhanced" pork just makes me upset.

Think about it...25 cents of every dollar you spent went to pay for packing house water and salt!

I'm with you, the texture, mouth feel make it inedible to me. (us).

Up here they can't just label it "flavouring solution" , it is detailed, its water and two different kids of salt, from the labels I've looked at.

Sorry, no brilliant ideas, just a bit of a rant.
BeverlyAL
13 years ago
I just can't eat any Smithfield product, so I doubt if I could salvage where I could eat it. I don't have any good advice, just dog food I guess, unless you could tolerate it in some kind of casserole.
pkramer60
13 years ago
Personally I would toss it, and not at the dog. I too do not like brined meats. Totally changes the textured and the flavor of the real meat. Plus all the salt and sugar it adds.

Chalk it up to a lesson learned.
pfmastin
Original Author
13 years ago
Thank you, everyone, for your suggestions. I was hoping to salvage it, but it makes me feel validated that some you have the same reaction as I did. I have decided to return it to the store as inedible and ask for a refund. I think I'll also write a letter to Smithfield if I can find their customer service email address. Again, I appreciate your help.

Pam
lindac
13 years ago
I love to brine a pork loin,...ot a turkey or chicken....but on my terms!!
Perhaps if you sluiced it as someone suggested and put it back on the grill, it would soak some of that "solution" out of the meat.
But for sure call the store and Smithfield and tell them what you found!
Linda C
caliloo
13 years ago
Another one who despises brined meats, so I do not think it is salvageable. Sorry! :-(

Alexa
Bumblebeez SC Zone 7
13 years ago
I thought I was the only one who disliked brined meats (for the most part). I don't like the home brined ones either.
I will buy a rotisserie chicken once in awhile but like a fresh one at home so much better.
annie1992
13 years ago
I do like the cider brined pork roast, but I never let it sit overnight, and I only use my own pork, the commercial stuff is nearly always already full of "flavor enhancers".

I tried brining the turkey/chicken/pork etc. and just didn't care much for it and I seldom marinate beef either.

I guess I just like the flavor of the meat itself, without adding anything. Plus brine just seems to add too much salt for my liking, I can taste the salt over everything else.

Sorry about your pork loin, though, that type of experience is why I seldom buy prepared foods. I'm picky and I usually just don't like them.

I don't think I've ever eaten any product at all from Smithfield, so maybe they just aren't good, as Beverly doesn't like their ham either.

Annie

Do you think I can save this....and do I want to?

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Do you think I can save this....and do I want to?

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